Michael Kennedy, certified sommelier and CEO and founder of Frâiche Wine Group , says, “Caviar is so dynamic in flavor and use that I have loved pairing non-traditional wines. Emily Cappiello , a WSET II-certified wine journalist and educator, says, “I love to pair wine with a little acidity and minerality with my caviar; you want it to complement the creamy richness.” Most red wines tend to be avoided by the caviar crowd since they tend to be full-bodied, higher in tannins, and have intense tasting notes which “can overwhelm the delicate nuances of the caviar,” according to Prieur—but that doesn’t mean they’re completely off the table.