FINE LIVING's Shopping With Chefs explores the world of champagne and caviar.

Champagne

Buyer's Guide

• Buy champagne that has been properly stored, preferably on its side, in a cool dark place.
  
• Older champagne isn't necessarily better.
  
• Buy an unfamiliar label by the half bottle.

India Sweets and Spices
Owner: Ravinder Jawa
3126 Los Feliz Blvd.
Los Angeles, CA 90039
323-345-0360
www.indiasweetsandspices.org

Josie
Owner: Josie Le Balch
424 Pico Blvd.
Santa Monica, CA 90405
310-581-9888
www.josierestaurant.com

Champagne Accessories:

Screwpull Cork Catcher
www.screwpull.co.uk

Screwpull Sparkling Wine Stopper
www.screwpull.co.uk

Wine Enthusiast Agate Stopper
www.wineenthusiast.com

Wine Enthusiast BYO Chiller
www.wineenthusiast.com

Did You Know? The three primary varieties of caviar include Beluga, Osetra and Sevruga. Beluga eggs are large, black in color, have a rich flavor and a delicate texture. Osetra are medium sized eggs with a brownish color and a nutty flavor. Sevruga are the smallest eggs. They are light gray, have a creamy texture and a strong flavor.

Caviar

Buyer's Guide

• Price isn’t always an indication of quality.
  
• To ensure freshness, buy caviar in small quantities.
  
• Look for the term "malossol" on the label. Malossol refers to cavier that has very little salt.
  
• Some American caviar is very high in quality and has been compared favorably to wild Caspian caviar.
  
• Caviar should never be served with a metallic spoon, as the metal will oxidize the eggs, creating an unpleasant flavor.

Petrossian
www.petrossian.com (If you are a caviar connoisseur and find yourself in Manhattan, don't leave without visiting the legendary Petrossian Restaurant at 182 W. 58th Street. Founded in 1984, the New York restaurant is housed in the historic Alwyn Court Building.)

Caviar Servers:

Caviar Plates
www.petrossian.com

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