Yum or Yuck?
Yesterday was National Caviar Day (although why the organizers didn’t choose New Year’s Eve beats me). Anyway, 87 people responded to our poll about caviar and Champagne. We asked if it’s a good pairing or a bad one. Sixty one of you gave the thumbs up, witth some friends like Thomas Houseman suggesting low (or no) dosage Champagne in particular, and “Wisequark” suggesting oxidative-styled Champagnes like Krug and Selosse. The naysayers were in the minority but they had the most vociferous and detailed reasons. The saltiness of the caviar fights with the acidity of the Champagne, said Dan Michael. And then there was this gem from our friend the chef David Katz: “People love the idea for the same reason they love chocolate and cabernet—the mistaken assumption that two sexy opulent things should be even sexier together. A “Brangelina” pairing. I’ll enjoy mine separately unless you pick up the tab…”