Champagne and Caviar tasting

25LUSK is a French restaurant in San Francisco which offers nice ambiance and great food.

Recently, they held a Caviar and Champagne pairing party.
There were 5 Champagne, and each was served with their new caviar dish.

Ruinart was paired with Yellowtail Ceviche and Caviar with Avocado Mousse.
The flavor was as good as its presentation.
Sharpness of seafood's salt and richness of Avocado matched really well.

Ruinart Rose was served with Sturgeon Caviar on Smoked Sturgeon. Two different flavors from Sturgeon.

Oyster and Trout Caviar with Citrus Dressing was for Dom Perignon 2004.
The fresh acidity of citrus worked really well with the seafood, but it could have been a little too strong for the wine.

Dom Perignon 2006 Rose was served with Bacon Cheddar Grilled Cheese with Caviar.
The bacon flavor was refreshing after panoply of seafood. Of course it was great with the wine.

Sommelier Cezar. He is like a big brother to JC.
Great guy, and funny.

The last but not least was Dom Perignon P2 1998.
P2 is a series which releases wine at the peak of its energy.
To me, P2 had more bamboo like freshness than intense energy.

This was paired with Blini with Caviar and Creme Fraiche.
Of course they were great together, but I happened to try the Oyster with Citrus Dressing, whose acid was a little bit too strong for 2004, and P2 together. It was a great pairing.
P2 didn't overpower the delicate flavor of seafood, but wasn't overwhelmed by the strong acid. They complemented each other.
At first, I felt more greenness (good way) than yeast autolysis quality and thought P2 was refreshing kind of wine, but it actually was a great food wine.