Food and Wine

Caviar

This works not only because it's simply indulgent, one of the world's most pricey foods with a high-end wine; moreover, Champagne's tiny bubbles evoke a textural comparison with the grainy nature of fine caviar ... and the crisp, tart nature of Champagne nicely balances the salty fishiness of the caviar.

Additions from readers:

Vodka that's been stored overnight in the freezer is my preference, and flavoured vodkas work wonderfully. If you go the bubbly route, consider seeking out a bottle of bone-dry champagne, marketed under names like ultra-brut, brut sauvage and brut intégral. --Craig Schweickert