I have been asked what are some of my favorite Champagnes.
Here they are: (of course non-vintage are always less expensive)
Louis Roederer Cristal Brut 2004
Louis Roederer Carte Blanche
Perrier-Jouet Fleur de Champagne Belle Epoque 2004
Laurent-Perrier Brut Rose
Veuve Cliquot gold Label Vintage Brut 2002
Perrier-Jouet Fleur de Champagne 2002
Moet & Chandon Grand Vintage Brut 2002
Piper-Heidsieck Brut Cuvee
There’s something about Champagne paired with Caviar and all the ‘fixings’ that really floats my boat. I think it all started at Scandia on Sunset in Los Angeles/Beverly Hills many, many years ago. They had an incredible display with creme fraiche, chopped hard boiled egg whites, chopped hard boiled egg yokes, chives, capers, chopped red onion, toast points, etc. However since the disappearance of Beluga, I have been less inclined to pair the two.