Caviar Dip & Champagne
My 100th dip, a gorgeous vintage Champagne, and the snack board of your pregnant self's dreams.
I truly can’t wrap my head around the fact that this is my 100th dip. SO WILD. I still remember my first episode of Wine & Dip like it was yesterday.
Having one wine that can pair equally well with rich steak and delicate oysters = super happy wine nerd.
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It was almost 2 years ago now, and I had just started posting more of my recipes rather than strictly wine education content. I was brainstorming the perfect pairing for a bold, smoky, Canadian red, and the flavours that came to mind — bacon and smoked Gouda — seemed like they would be the perfect hot cheesy dip. It wasn’t long after posting that first video that the series took off and my business took a very dip-filled turn (for the better). If you want to learn more about how I got to where I am today, you can read more about it here!
My 100th dip just happened to line up with our daughter Josie’s first birthday, so in celebration of our little cutie pie, surviving our first year of parenthood, and making it to 100 wine & dips, I decided to go all out. Not only did I make caviar dip, but I surrounded the dip with the worlds most delicious snack board and paired it all with a stunning bottle of Champagne.
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The “I’m Not Pregnant” Board
This was no ordinary snack board, my friends. It was loaded with all the things I craved while pregnant but was told I couldn’t eat. Hence the name, the “I’m Not Pregnant” Board.
Think of it as a charcuterie meets sea-cuterie meets surf-and-turf kinda situation. At the centre of it all was my easy caviar dip, which was surrounded by more caviar, medium-rare steak, sashimi, raw oysters, soft cheese, and charcuterie meats. Keep reading for a full breakdown of each item, or scroll down for the caviar dip recipe and wine pairing deets!
And I’m sure some of you are wondering why the heck I’m celebrating not being pregnant. Here’s your answer: Just over a year ago, and for 9 months before that, I was pregnant as shit. And while I’m literally obsessed with my daughter and couldn’t be more grateful that I was able to carry her, I freaking hated being pregnant. So I thought celebrating not being pregnant would be a solid way to celebrate her 1st birthday. (Spoiler: it was).
Here’s what I included on my ‘I’m Not Pregnant’ board, where I sourced and how I prepared certain items, and and how I put it all together to create the masterpiece that will haunt the dreams of pregnant people everywhere.
The Centrepiece: Easy Caviar Dip
This dip is super easy to whip up, and plays off classic caviar pairings (think blinis with crème fraîche and red onions). The base is a smooth and fluffy combination of English double cream, ultra creamy French cheese, sour cream, and lemon, which is then topped with caviar, more lemon, finely chopped raw red onions, and fresh tarragon. Incredibly easy, absurdly delicious, and the perfect Champagne pairing.
Caviar
I decided to splurge on my first-ever tin of sturgeon caviar, and I’m so glad I did. It’s wildly expensive (over $100 for a tiny 30g tin), but every bite was pure bougie bliss. For the dip, I used a much more affordable black mullet caviar, which was still delicious at a fraction of the cost. The pearls were just a bit bigger and the overall texture wasn’t as buttery, but great for a dip!
Tuna Sashimi
I recommend buying tuna that is specifically meant for sashimi, since these are usually quite a bit fattier than other cuts. If you have access to fresh sushi-grade tuna then 100% do that, but since we’re quite far from the ocean over here in Calgary, I usually buy frozen tuna saku blocks from North Sea Fish & Farms. They’re always high quality, easy to defrost, and slice beautifully! *PRO TIP for perfectly sliced sashimi* make sure your knife is very sharp, and slice it when it’s still partially frozen! I always use my beautiful Japanese knife that I got from my in-laws and she slices like a dream!
Fresh Oysters
We always pick up our oysters from either Boyd’s Lobster Shop or North Sea Fish & Farms. They’re always fresh and amazing quality! If you find the whole concept of shucking your own oysters intimidating, I totally get it. But with the right tools and partner, anything is possible. I mean I’m sure I could do it myself, but Justin’s just so good at it! ;)
How to prepare and serve fresh oysters at home:
Shuck them using an oyster shucking knife and cut proof gloves.
Get rid of the top piece and loosen up the oyster from the bottom shell.
Place the bottom shell with the oyster on a bed of crushed ice.
Serve with fresh lemon wedges or a simple mignonette sauce, which is just red wine vinegar and finely chopped shallots. (I love hot sauce with oysters, but usually skip it when pairing them with wine - especially an amazing Champers!)
The Perfect Medium-Rare Steak
We treated ourselves to some beef tenderloin steaks from Costco for this one, and ohhh my goodness they’re so good. We just season them with salt and pepper, grill to the perfect medium rare (perfected by the hubs), slice, and season with flaky salt. Straight up perfection, and here’s how to do it yourself:
Pat the steak dry and season generously with high quality sea salt and black pepper.
Preheat the grill to 500 F and grill for around 3 minutes on each side (exact timing will depend on the thickness of the steak)
Remove from the grill and let sit for 5-10 minutes before slicing.
How to serve it: Slice against the grain in 1/4 to 1/2 inch slices, then arrange them like a set of fallen dominos and season again with flaky salt.
For a little something extra, add some dips! My faves are melted garlic butter or horseradish aioli 👌🏻
Delice de Bourgogne Cheese
Ohhh how I missed soft French cheese while I was preggers. Delice de Bourgogne is one of my all time favourites, and it was such a perfect addition to this board! If you’re new to this one, it’s a decadently rich triple-crème cheese that’s buttery, earthy, and lightly tangy. Château de Bourgogne, Brillat-Savarin, and Epoisse are some of my other favourites! If you’re looking for the best cheese in Calgary, Peasant Cheese is where it’s at.
Charcuterie meats
Can we even call it an ‘I’m not pregnant’ board without charcuterie? I had some salami in the fridge, so decided to throw that on the board last minute. Solid addition.
Putting it all together
I placed the Caviar dip in the centre of my beautiful new end-grain board (custom made by Baby Tree Woodworks), arranged the caviar, sashimi, steak, oysters, cheese, and salami around the dip, then filled in the gaps with some extras (like apple maple bacon jam, blueberries, cherries, lemon slices, and fresh flowers to brighten it up). Feel free to play around with the layout and extras to make it your own!
The Perfect Wine Pairing: Champagne
It’s not always easy pairing one wine with an entire board of snacks, but you can never really go wrong with Champagne! We opened a bottle we’ve been saving from our wedding — the 2015 Piper-Heidsieck Essentiel Blanc de Blancs Extra Brut — and it was SO good. Seriously the best Champagne for caviar and basically everything else on the board.
2015 Piper-Heidsieck Essentiel Blanc de Blancs Extra Brut
I’m a bit obsessed with Champagne, and this bottle is exactly why. It’s a blanc de blancs, 2015 vintage, extra brut Champagne. In other words, it’s made from 100% Chardonnay grapes that were all harvested in 2015 (which was an awesome growing year in Champagne), and it’s very dry. This bottle spent 36 months aging on the lees (the leftover yeast from fermentation) plus another 7 years aging in the bottle. Even as a 10 year old wine, it’s still super crisp and vibrant. The flavours are a combination of fresh and aged - bright lemon and apple mixed in with baked pears, toasted walnuts, and freshly baked brioche. The perfect August wine that embodies that unique transition time between summer and fall!
For more affordable alternatives, the Piper-Heidsieck NV Extra Brut is a good option, or go for the Kirkland Signature Champagne from Costco! My go-to affordable Champagne that I always stock up on!
Champagne & Caviar Dip
Champagne and Caviar are already a classic pairing, so it’s no wonder this creamy, decadent caviar dip with Champagne works like a dream! Here’s why:
Matching textures: Champagne has a velvety smooth texture thanks to it’s fine bubbles and the years it spent aging on the lees, which matches the caviar’s luxurious, buttery texture.
The magic of acidity: Champagne’s acidity enhances the buttery texture and nutty, sea spray flavours of the caviar while cutting through the mouth coating creaminess of dip.
Salt and flavour: The salty caviar enhances the wine’s fresh fruit and brioche flavours.
Champagne & Everything Else
Champagne is seriously so badass. Somehow it pairs well with all the items on this board, which I just find SO cool. Having one wine that can pair equally well with rich steak and delicate oysters = super happy wine nerd. The pairing principals are pretty similar to the caviar dip when pairing the buttery sturgeon caviar, silky tuna sashimi, and fresh oysters. With the steak, the wine’s brightness acts like a squeeze of lemon on a ribeye, while its toasty, nuttiness gives it the depth and complexity to stand up to the richness of the steak without being overpowered. And with soft French cheese? The bubbles act like a palate reset button so every decadent bite feels like the first. Straight up magic.
Easy Caviar Dip Recipe (Champagne Pairing)
Prep time: 10 minutes
Serves: 4–6
If you’ve been looking for an easy caviar dip recipe that feels fancy but takes less than 10 minutes to make, this one’s it. Made with rich double cream, creamy French cheese, tangy sour cream, and a pop of fresh lemon, it’s the perfect base for your favourite caviar. Whether you go all-out with sturgeon caviar or keep it budget-friendly with black mullet caviar, this dip is a dream with Champagne. Serve it with blinis, potato chips, or toasted baguette for an appetizer that’s perfect Christmas Dinner, New Year’s, Valentine’s Day, or any special occasion!
Ingredients
½ cup English double cream (or crème fraîche)
2 tbsp sour cream
2 tbsp soft French cheese like Delice de Bourgogne, Brillat-Savarin, or triple crème Brie (without the rind and at room temperature)
1 tbsp fresh lemon juice, plus more for topping
20-30g caviar ( I used the more affordable black mullet shikran caviar, but if you’re willing to spend a lot for dip, definitely go with black sturgeon caviar!)
2 tbsp finely chopped raw red onion
2 tsp finely chopped fresh tarragon
Instructions
In a medium mixing bowl, whip together the double cream, French cheese, sour cream, and lemon juice until light and fluffy.
Spread the mixture into a shallow serving dish.
Top with caviar, a small squeeze of lemon, chopped red onion, and tarragon.
Serve immediately with toasted baguette slices, original kettle potato chips, or more traditional blinis (or as the centrepiece to your own elaborate snack board!)
Why it works with Champagne: The creamy, tangy base softens the wine’s acidity, while the caviar’s saltiness and sea breeze flavour make every sip of Champagne taste brighter and more complex. It’s the perfect unique way to serve caviar with your favourite Champagne that’s easy, elegant, and guaranteed to impress!
As always, thank you so much for being here and for your constant support. I truly love you all! If you try this dip or make your own board, I would LOVE to hear your thoughts in the comments! Cheers!
Stephanie, this looks so fucking good.