How to Serve Caviar and Champagne Like a Baller

In this week’s episode of Tasting Notes, Chef Daniel Eddy of Rebelle in New York City shows the restaurant’s wine director Patrick Cappiello how to serve caviar. First, Chef Eddy whips up bite-sized blinis, which are made with buckwheat flower, sugar, salt and egg. Before adding the caviar, he prepares an array of toppings: egg, cornichons, crème fraîche, chives and shallots. He then chooses an osetra caviar farmed in Bulgaria as the star of the dish.

To match the texture of the caviar, Cappiello selects a Champagne, Chartogne-Taillet, which is a blend of pinot noir and chardonnay with a rich, nutty profile to complement the buckwheat. But he also reaches for Industry City Distillery's Industry Standard Vodka, which is another traditional pairing with caviar: drinkicd.com/#vodka

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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello

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