What is caviar?
All fish eggs are called roe, but in order to be called caviar, the eggs need to come from a sturgeon fish. There are 27 different sturgeon species, but the White Sturgeon is the only one grown in California.
Chardonnay and Caviar: A California Dream
- March 19, 2025
- 1 min read
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Print Wine101
While caviar, often regarded as a symbol of luxury and sophistication, has a rich and storied history, it has been experiencing a recent resurgence in popularity and, to a certain level, a democratization. We recently spoke with Sacramento-area caviar producer Passmore Caviar about what makes caviar unique, its parallels to the wine industry, and how to best enjoy it, specifically with our Rombauer Chardonnays. We hope you are inspired to host your own caviar and Chardonnay party; we know you’ll love it.
In This Article
Caviar ranges in flavor profile depending on the development stage of the eggs. The longer the gestation period, the more developed the yokes are. Yokes contain protein and fat, the combination of which equals flavor. So, the more developed the eggs, the greater the fat and richness they will contain. This leads to a rounder, deeper flavor and texture. Younger eggs have less fat so will be lighter in texture and body, with a leaner mouth feel.
Once the eggs are harvested, they are cleaned, cured and ready for you to enjoy. The length and process will not only vary by producer, but by the fish itself. This nuance and knowledge is both science and art, a nod to winemakers and the wine industry.
Similarities to the Wine Industry
There are many similarities between the wine industry and caviar. They both require long term thinking. When we plant a vineyard, we are look years into the future as to what wine we will make. Sturgeons take 10 years to produce eggs, so similarly, decisions made around production are not made for the short term but instead many years prior.
Caviar is packaged in metal tins as the eggs are sensitive to light, temperature, and oxygen, all of which impact wine as well. Another similarity to wine is that once a caviar tin is opened, you have about one to three days to enjoy before it goes bad.
Finally, in the United States, there are no legal classifications of terms to indicate age or quality of caviar. Just like how the terms “Reserve” or “Old Vine” have no requirements to be used on a wine label, there are no standards in caviar for similar nomenclature.
The Caviar Bump
Perceived as either odd or fun, one way to taste caviar is to place a small amount — a little mound resembling a bump — on the part of the hand where the thumb and forefinger meet the top of the palm. Historically, this was the way merchants “tested the wares” of producers for quality before purchase. It is also a sanitary way of enjoying a tin amongst large groups of people as it prevents “double dipping” of the spoon. Purists, however, will argue the bump is actually the best way to enjoy caviar because there are not competing flavors or textures, allowing you to enjoy the unique qualities of the caviar on its own. Regardless of the reason, caviar bumps certainly become the talk of any party so give them a try next time you are looking to go big.
Caviar and Rombauer Wine Pairings
While traditionally caviar is paired with sparkling wine, there are other styles of wine (and other beverages even) which go beautifully with the right caviar. Rombauer produces two Single Vineyard Chardonnays which are very distinctive in style and pair perfectly with different types of caviar.
Buchli Station Chardonnay
Our Buchli Station Chardonnay is very linear and mineral driven, with high acidity and bright notes of citrus. This profile pairs perfectly younger caviars, sometimes called Classic, Select, or House, as the eggs are lighter and have more minerality as well.
Home Ranch Chardonnay
On the opposite style, our Home Ranch Chardonnay coming from the Sangiacomo Family on the Sonoma side of Carneros is big, rich, and rounded on the palate. It might overpower the lighter styles of caviar while it signs next to the more developed types. The rich, fattiness of those eggs match with the rounded, textured body of Home Ranch Chardonnay.
Proprietor Selection Chardonnay
Finally, our Proprietor Selection Chardonnay, the pinnacle of our Chardonnay portfolio, is a balance between the two styles – bright stunning acidity which a rich, rounded body. The combination completements a variety of caviar styles, amplifying certain characteristics depending on the caviar without overwhelming.
Caviar Food Pairing
While caviar is delicious on its own, take it up a notch with small accompaniments as appetizers. Enjoy flakey smokey sturgeon topped with tzatziki and a younger caviar. Top potato chips with a few eggs and enjoy a textural explosion. Spread duck pate onto a toast point and add a small bit of a richer style of caviar. Experiment on your own with complementary and contrasting flavors and textures to build your perfect bite.
A traditional food pairing is with blinis served with crème fraiche, red onion, shaved eggs, and finely chopped chive. Looking to modernize? Build a salad featuring those ingredients with mixed with bibb lettuce and a tangy green goddess. Looking for something more? Lean into a high low pairing of mac n cheese or fried chicken with dollops of caviar. The richness of each bite begs for a sip of Chardonnay. Regardless of how you enjoy, explore the diversity of caviar options available and find your favorite.
