Last week, a few friends and I did something ridiculously fun: we threw a Champagne-and-Caviar Party. We had Champagne WIshes and Caviar Dreams, for sure.

This was actually round two for us. Back in the summer, we all came together to taste our way through different types of Champagne—comparing Blanc de Blancs, Blanc de Noirs, vintage vs. non-vintage, and everything in between. Our Champagne Tasting  We learned so much (and had such a good time) that we knew we had to do it again.

This time, we wanted to take it further. Not just tasting Champagne on its own, but pairing it with food. Not because we’re fancy. Not because it was anyone’s birthday. Just because we wanted to play with flavors, try new combinations, and see what happens when you put really good sparkling wine next to really good food.

And honestly? It was one of the best evenings we’ve had all year.

The Setup: No Rules, Just Options

Here’s the thing about a Champagne and Caviar Party: it sounds intimidating. It sounds like you need to know exactly which wine goes with which fish egg and serve it on the perfect crystal platter.

But we didn’t do that.

Instead, we set up a tasting station—lots of different sparkling wines, lots of different vehicles to carry the caviar, and an invitation to experiment. The goal wasn’t perfection. It was exploration.

The Bubbles: Three Very Different Approaches

We wanted to see how different sparkling wines played with the same food, so we chose three distinct styles:

1. Taittinger Champagne (France)

The classic. Elegant, refined, with that signature Champagne minerality and fine bubbles. This was our high-end anchor—what people think of when they imagine Champagne and caviar together.

2. Cap Classique (South Africa)

The New World surprise. Made using the traditional Champagne method but from South African vineyards, this had more fruit-forward character and a slightly richer body. It brought a completely different energy to the table.

3. Chablis (France)

The still wine wildcard. Chablis isn’t sparkling, but it’s Champagne’s mineral-driven, chalk-soil cousin. We threw it in to see how a still white wine would compare—and it absolutely held its own.

The Food: Way More Than Just Caviar

Caviar gets all the glory, but honestly, the real fun was in all the other components we brought to the table.

The Caviar (and Friends)

We had two types of caviar from Imperia—both gorgeous, briny, and buttery. But we didn’t stop there:

• Salmon roe: Bright orange pearls that pop with salty sweetness
• Smoked salmon: Rich, silky, with that perfect hit of smoke
• Scallop sashimi: Sweet, delicate, melt-in-your-mouth tender

This variety meant everyone could find something they loved—and it gave us so many more combinations to play with.

The Vehicles: Where Things Got Really Fun

This is where we went a little wild. Instead of just traditional blinis, we set out a whole buffet of options:

• Warm blinis: The classic—soft, slightly sweet, perfect for soaking up crème fraîche
• Thin gougères: Airy French cheese puffs that added a whole new texture dimension
• Crisp rosti: Golden potato rounds with just enough crunch
• Potato chips: Yes, really. High-quality, kettle-cooked chips. They were a total hit.
• Luscious deviled eggs: Creamy, rich, with just a hint of mustard—an unexpected star

And of course, the essentials: crème fraîche for richness and fresh chives for a delicate aromatic lift.

What We Discovered: Surprising Combinations

Once everyone had a glass and a plate, the real fun began. We started building bites, trying different combinations, and discovering what worked—and what really worked.

The best pairing? It wasn’t the one we expected.

The Unexpected Winners

Cap Classique + Potato Chips + Salmon Roe

This sounds ridiculous, but it was fantastic. The fruity richness of the South African bubbly cut through the salt and fat of the chips, and the salmon roe added a pop of brightness. It was playful and delicious.

Chablis + Scallop Sashimi + Gougères

The still wine worked beautifully here. The scallop’s sweetness matched Chablis’s minerality, and the cheese puff added just enough richness without overwhelming anything.

Taittinger + Caviar + Deviled Eggs

This was pure indulgence. The Champagne’s elegance elevated the deviled egg from picnic food to something genuinely luxurious. And the caviar? Just a little on top made it unforgettable.

Why This Party Worked (And Why You Should Try It)

Here’s what made this so much fun: there were no wrong answers.

Because we had so many options—different wines, different foods, different textures—everyone could experiment. Some people loved the classic Champagne and caviar on blinis. Others went rogue with potato chips and salmon roe. A few of us kept going back to the Chablis and scallops.

The variety meant there was discovery at every turn. And that’s what made it special.

It’s Easier Than You Think

If you’re thinking, “This sounds amazing but way too complicated,” let me stop you right there.

Here’s what we actually did:

• Bought three bottles of sparkling wine (one splurge, two affordable)
• Ordered caviar and salmon roe online from Imperia
• Made deviled eggs the night before
• Made gougères, blinis and rosti – but you can buy these from a bakery
• Set everything out on a table and let people build their own bites

Total prep time? Maybe an hour or two for each couple. Total cost per person? Less than a really nice dinner out. Total enjoyment? Off the charts.

The Real Lesson: Play With Your Food

This party reminded me why I love thinking about wine as an ingredient.

Wine doesn’t have to be precious. Food doesn’t have to follow strict rules. The best moments happen when you give yourself permission to experiment—to try the “wrong” pairing just to see what happens, to put caviar on a potato chip because why not, to pour a still wine alongside sparkling wines just for comparison.

The magic isn’t in getting it perfect. It’s in the discovery.

Good food, good wine, good people. That’s the formula.

How to Throw Your Own Champagne & Caviar Party

Want to try this yourself? Here’s my advice:

1. Choose Variety Over Perfection

Don’t stress about finding the “perfect” Champagne or the “best” caviar. Get a range of options at different price points and styles. The variety is what makes it fun.

Wine suggestions:

• One traditional Champagne (splurge a little here)
• One affordable sparkling wine (Cava, Prosecco, or Cap Classique)
• One wildcard (a still white wine like Chablis or Sancerre)

2. Mix High and Low

You don’t need to buy the most expensive caviar. In fact, mixing luxury items (like caviar) with accessible ones (like deviled eggs or potato chips) makes the whole experience more approachable and more fun.

Food suggestions:

• One “fancy” item: caviar, smoked salmon, or scallop sashimi
• One homemade item: deviled eggs, blinis, or simple crostini
• One surprise item: potato chips, crispy bacon, or fried capers

3. Offer Multiple Vehicles

This is key. Having different bases—some soft, some crispy, some rich, some neutral—lets people customize their bites and discover what they like best.

Vehicle ideas:

• Blinis or small pancakes
• Crispy potato rounds (rosti or chips)
• Something airy (gougères or puff pastry)
• Something creamy (deviled eggs or endive leaves)

4. Set It Up, Then Step Back

Don’t orchestrate every bite. Lay everything out, explain what’s there, and let people experiment. The best discoveries happen when people are free to play.

Provide small plates, mother-of-pearl spoons (if you have them—if not, regular spoons are fine!), and plenty of napkins. Then enjoy watching people light up when they find a combination they love.

The Takeaway

Champagne and caviar parties sound fancy. But really, they’re just an excuse to gather friends, try new flavors, and have fun with food.

You don’t need to know all the rules. You don’t need the fanciest ingredients. You just need curiosity, good company, and a willingness to experiment.

Because the best pairings aren’t the ones you read about in a book. They’re the ones you discover yourself, with people you love, over a table full of options and a few bottles of something sparkling.

That’s wine as an ingredient. That’s what makes it worth celebrating.

Cheers,

Anne 🍷

* * *

Have you tried hosting a wine and food pairing party?

What combinations surprised you most? What would you want to try? Tell me in the comments—I love hearing about your experiments!

Shopping List: What You Actually Need

WINES (3 bottles for 6-8 people):

• 1 bottle Champagne or premium sparkling wine
• 1 bottle affordable sparkling (Cava, Prosecco, Cap Classique)
• 1 bottle still white wine (Chablis, Sancerre, or crisp Sauvignon Blanc)

PROTEINS:

• 2-3 oz caviar (your choice of type)
• 4 oz salmon roe (optional but recommended)
• 4 oz smoked salmon
• 6-8 scallops for sashimi (optional)

VEHICLES:

• 1 package blinis (or make your own)
• 12-16 gougères (from bakery or homemade)
• Potato rosti or quality potato chips
• 12 deviled eggs

GARNISHES:

• 8 oz crème fraîche
• 1 bunch fresh chives
• 2 lemons (for wedges)

EQUIPMENT:

• Small plates
• Mother-of-pearl or regular small spoons
• Champagne flutes or coupes
• Plenty of napkins

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