Breakfast champagne and caviar example

Champagne and caviar are a classic pairing. But when was the last time you enjoyed this luxurious combo for breakfast? According to wine writer and educator Anthony Giglionow is the time. He believes that enjoying champagne and caviar is not about showing off, but about paying attention. “Waiting for permission to enjoy something beautiful is a waste of time,” he says.

As of this year Charleston Food & Wine ClassicGiglio will talk more about this divine duo in the next article. Breakfast of Champions: Champagne and caviar Seminar.

“Small luxuries are like punctuation marks in your life. They remind you that you’re writing a story, not just reading it,” he says. Are you ready for a delicious start to your day? Our sumptuous breakfast combinations will set the ultimate mood. Read on for Giglio’s sure-fire tips for making the most of your next-morning pampering.

A match made in heaven

Champagne and caviar are a classic pairing for the simple reason that they do what the other cannot do. “The caviar brings this lush, salty richness, and the champagne cuts through it with acid and bubbles,” says Giglio, who likens the pairing to a culinary call-and-response.

Consider how champagne became a synonymous pairing with potato chips, popcorn, and fried chicken. As it turns out, the reason is the same. “The salt amplifies the fruit flavor, the foam cleanses the palate, and when they come together, it feels inevitable, as if you’ve been waiting forever to meet,” he says.

Consider style and grape variety

If you’re looking for a breakfast champagne to pair with caviar, Giglio recommends using a bottle labeled Brut or Extra Brut, which is a dry mistake. “We want the kind of Champagne that feels razor-sharp, minerally, unapologetically dry and filtered through limestone and good decisions,” he says.

Giglio also recommends looking for blanc de blancs Champagne, a wine made entirely from Chardonnay. “In Blanc de Blancs, think citrus, chalk, green apple. There’s a linear precision that reflects the saltiness of the caviar without overpowering it,” he says, noting that the wine’s bubbles act like a reset button for the palate.

“With each sip, the next sip tastes like the first one again,” he says. For those looking for a little more luxury, Giglio recommends vintage Blanc de Blancs, which have a single year of production on the label. “A few years of lees aging imparts a toasted brioche flavor that pairs beautifully with the creamy texture of the caviar. Think contrast and balance: bright and salty, refreshing and decadent.”

Improve your glassware and fixin experience

When it comes to enriching your champagne and caviar breakfast, Giglio recommends keeping additives to a minimum but intentional. He suggests using homemade mini pancakes, also known as blini, or high-quality potato chips as a means of serving caviar. For a heartier option, Giglio likes to scramble the eggs long and slow to make them creamy, then top each spoonful of eggs with caviar.

Beyond edible bowls, Giglio recommends looking for real cream to serve with the caviar if possible (in a pinch, sour cream will do), and chilling everything beforehand. “For caviar, put the can in crushed ice. For champagne, put it in a bucket with both ice and water, and the glassware as well,” he says.

When it comes to glassware, Giglio recommends ditching the classic flute, as it tends to mask scents. “Instead, take your grandma’s vintage coupe or your favorite white wine glass, fill it with ice and water, chill it, then dump it and add champagne,” he says. “It’s the little rituals that make it even more special.”

Any opportunity is a good opportunity

Best of all, says Giglio, you don’t need a reason to celebrate to enjoy a champagne and caviar breakfast.

“Nothing says ‘I’ve decided it’s going to be a good day’ like bubbles at noon,” he says. “You don’t need a birthday. A quiet morning, good light, or someone worth impressing (including yourself) is enough. It’s luxury as a mindset. Start at the top and see how the day goes from there.”