Pairing caviar with wine and beer

Both caviar and wine are seasonal products. Their quality, aroma, and flavor depend on the spices used, as well as the location and production technology. There are no hard and fast rules for pairing caviar with wine. Experimentation is key. In this list, we offer some pairings that most people consider the most successful.

Wine and caviar

Cabernet Sauvignon: California white sturgeon caviar.

Pinot Noir: Californian white sturgeon, paddlefish, whitefish and sterlet caviar.

Rose wine: caviar of white sturgeon, paddlefish, trout, whitefish and sterlet.

Sauvignon Blanc: shovelnose sturgeon and whitefish caviar.

Chardonnay: white sturgeon and trout caviar.

Sparkling rose wine: paddlefish, whitefish, salmon and sterlet caviar.

Blanc de Blancs: Californian white sturgeon, trout, whitefish and sterlet caviar.

Blanc de Noir: Caviar from farmed Russian sturgeon, Californian white sturgeon, paddlefish, whitefish and sterlet.

Brut: Caviar of Russian sturgeon from fish farms, common shovelnose sturgeon and whitefish.

Beer and caviar


Caviar can also be enjoyed with beer. The following varieties go best with it.

Porter: caviar of the common shovelnose sturgeon, Russian sturgeon and whitefish.

Amber Ale: caviar of Russian sturgeon, paddlefish and whitefish.

Hefeweizen: Caviar of common shovelnose sturgeon, trout and Russian sturgeon.

Pilsner: salmon, shovelnose sturgeon, beluga and Siberian sturgeon caviar.