With its remarkable ability to turn any event into a celebration, caviar is typically served with one of two traditional libations: vodka or Champagne.

Vodka:
An age-old Russian custom, the pairing of vodka and caviar is traditional throughout the world of gastronomy. Like wine and cheese, they are the perfect matches to one another. Served ice cold, vodka has a refined flavor that permits the distinctive taste of caviar to prevail.

Choose a top quality standard brand name and make sure it is well chilled, a minimum of 4 hours or as long as over night. (Vodka can be saved forever in the freezer; it will not freeze but does end up being syrupy.) Serve vodka straight, in chilled tumblers or vodka glasses, or over ice, if preferred.

Daniel Boulud, executive chef of The big apple City’s advertised Restaurant Daniel, sometimes serves lemon-flavored vodkas with his caviar. Another option is to swirl a freshly cut strip of lemon zest in a glass of quality vodka. The rejuvenating citrus flavor matches the caviars saltiness without overpowering it.

Champagne:
The tasty saltiness of caviar discovers another best counterpoint in the clean, crisp flavor of Champagne, preferably a dry, yeasty one with undertones of citrus flavor. And when serving these great epicurean enjoyments, by all methods buy a set of fine glass flutes and a wine bucket to keep the bottle chilled.

If you are serving caviar with a dish, chef Boulud recommends a dry white wine as a substitute for Champagne. Good choices consist of a crisp white Burgundy, such as Chablis, Pouilly-Fuiss?? or an austere New World Chardonnay. Any rich, oaky wine would only mask the fragile taste of caviar.

Looking to buy white truffles like creme fraiche then take a look at house of caviar by Bemka.