Champagne and Caviar Dinner at Zuma Miami

Brace yourself, cuz it is about to get real fancy below. Champagne and Caviar, the culinary foundation of the affluent. Twas honored to be invited by Champagne Taittinger (super cool website worth clicking on) for an indulgent night of overflowing bubbly and decadent cuisine at Zuma Miami.

Champagne Taittinger is one of the last family-owned and operated grand marque Champagne Houses in the world. The selection they shared that night was beyond superb. The sumptuous caviar was provided by Black River Caviar. In true Miami fashion we were doing fat bumps of caviar (pictured above), snorting is not recommended.

I knew virtually nothing about the intricacies and art of Champagne and Caviar until this wonderful evening. Growing grapes is an art form. The diligence and deft required in nurturing, experimenting and harvesting make some noticeable and subtle differences in illustrious champagne.

My absolute fave of the night was the Champagne Taittinger Nocturne Sec “City Lights” 12.3% ABV / $79.99 “A blend of more than 35 different crus from a variety of harvests, this wine spends four years on the lees before being disgorged. A 18 g/l dosage of cane sugar combined with the slow cellar aging creates a round, mellow, smooth Champagne that is perfect to enjoy with a dessert or late in the evening. 40% Chardonnay, 35% Pinot Noir, 25% Pinot Meunier.”

City Lights is bursting with flavor and seductively smooth. The combination these master champagne mixologists created was instantly catapulted to my favorite champagne. Already thinking about how many cases the robots are going to have to serve at my distant future wedding.

The other bottle that tantalized my mouth was a pricey one. Champagne Taittinger Comtes de Champagne Rosé 2006 12.5% ABV / $261.99 “The Comtes Rosé is made from 100% Grand Cru grapes and produced only in exceptional years. The Chardonnay (30%) grapes come from the most renowned vineyards of the prestigious Côte des Blancs, and the Pinot Noir (70%) from the Montagne de Reims. Only juice from the first pressing is used in order to ensure the structure and long aging potential that is so essential to this exceptional Champagne. 12% of the Pinot Noir is blended in as still red wine.”

I do generally prefer Rose to Champagne (before City Lights became the exception) and this Rose was stupendous. 2006 seems to be a solid year and the Rose was not too sweet or tart, A nice balance of smooth and prestige taste. Plus pink just make me feel like we are having a way prettier celebration.

Zuma delivered an enjoyably ostentatious meal. My favorite course of the night was the Tuna and Salmon Tartar with Rice Crackers and Black River Caviar Oscietra. I am not the biggest fan of plain caviar, but when they paired it with tuna and salmon it was remarkable. The rich & fatty textures of the fish paired marvelously with the Prélude Grands Crus, because the Côte des Blancs Chardonnay introduces a level of acidity to the flavor spectrum, which created a harmonious balance.

The dinner was a jubilant affair. A sterling combination of education, scrumptiousness, fanciness and even a hug chain around the table I induced. Whether you are a Champagne and Caviar newbie or pro, delving into Champagne Taittinger & Black River Caviar will delight foodie mouths across the board.