A perfect match: Mumm champagne & caviar

Champagne and caviar—it is difficult to name a more perfect pairing. They were first brought together in 1917, when Russian aristocrats fleeing the Bolshevik Revolution arrived in Paris bringing caviar and a taste for fine champagne. Since then, this iconic duo has come to symbolize pure elegance.

There is a good reason that their marriage has endured, as the subtle salty and buttery taste of caviar pairs beautifully with the gentle acidity of the world’s finest bubbles.

Naturally, our selection of exquisite cuvées invites memorable champagne and caviar pairings. From the toasted notes of RSRV Blanc de Noirs to the mineral attack of RSRV Blanc de Blancs, here are some of our favorite combinations.

With a wide range of caviars and Mumm champagnes to choose from, finding the ideal match requires careful consideration. These cuvées from the Mumm cellars have been specially selected for their perfect sensory alliance with the finest caviar.

With colors ranging from smoky gray to midnight black, the sparkling pearls of Baerii caviar are crisp and clean, with a pop of light saltiness in the finish. Their delicate taste calls for a cuvée that is nuanced and aromatic.

Mumm Grand Cordon’s complex flavors of fresh fruit with a hint of minerality come to life against the subtle Baerii, making for a sophisticated pairing.

Eggs from Ossetra sturgeon sing with the subtle flavor of seafood. More delicate than other types of caviar, the most prized Ossetra caviar is gold in color. Its distinctive nutty flavor makes it a perfect match for a crisp but complex and mineral-textured cuvée. Enter the RSRV Blanc de Noirs 2012—a beautifully balanced vintage that offers aromas of yellow fruit and notes of toasted brioche, dried fruit, and sweet pastry.

The crème de la crème of the caviar world, the eggs of the Beluga sturgeon are unrivalled in their size, succulence, and smoothness. Consequently, these ‘black diamond’ beads demand a champagne that is equally as smooth, subtle, and refined—our RSRV Blanc de Blancs.

Delicate bubbles give way to a wave of freshness and minerality on the palate, before ebbing away in a long finish. Paired with Beluga caviar, the effect is one of utter refinement—a timeless pairing that is as simple as it is elegant.

Now you know the best champagnes to serve with each type of caviar, how should these unique products be served?

• Keep it fresh—caviar likes the cold, so store it in the coldest part of the refrigerator (28° – 32°F/-2°C – 0°C is perfect) and serve within 48 hours of opening. Remember to chill your champagne too—ideally it should be served at 46°F – 50°F/8° – 10°
• Keep it simple—exceptional caviar needs no additional dressing. Avoid using silver which risks imparting a metallic taste; caviar is ideally sampled with a spoon made from mother of pearl. If you do want an accompaniment, serve your caviar with classic blinis or bulgur wheat pancakes and crème fraiche.