Peanut butter and jelly. Wine and cheese. Some things just go together. Here, we take a look at the holiday season’s most delicious duo: Champagne and caviar.

Toasting Traditions

Tall tales abound about the traditions of toasting. Many point to the 17th century, a period when poisoning enemies was common, and say toasting originated as a way to show the host they were trustworthy. Another popular legend claims the ritual wards off evil spirits, as the “clink” noise repels the unwelcome guests. But no matter the exact origins, the act of toasting comes with a certain set of rules. Here are a few things to keep in mind from the moment the first cork is popped to the second the ball drops.

• When clinking glasses, make eye contact. In many cultures, it is rude to avert your eyes while toasting.

• If someone is toasting you, nod and graciously accept, but do not drink to your own toast.

• Clink glasses with those around you. Do not reach under, over or around others to touch your flute with those far away.

• Some cultures consider crossing glasses while toasting to be bad etiquette.

The Perfect Pair

Here, Jim Rollston, sommelier for Cyrus restaurant in Healdsburg, Calif., and Chris Lee of Earth & Ocean and W Bar at the W Seattle, share their secrets to pairing Champagne and caviar. “I feel the most important aspects of Champagne when paired with caviar are the minerality and acidity,” Rollston explains. “The oceanic flavor of good caviar is matched beautifully by the chalky minerality of Champagne.” And now for a few of their favorites…

Pierre Peters Cuvée Special Grand Cru Blanc de Blancs with California White Sturgeon Caviar: The crispness of the Champagne balances the flavors of the caviar.

Krug Grand Cuvée with Caspian Sea Golden Osetra Caviar: This Champagne has “brilliant acidity and great richness” when paired with the rare caviar, Rollston says. Veuve Clicquot Rosé with Couple Tobiko (Flying Fish) Caviar: “The balance of acid and fruit go well with this sweeter caviar,” Lee explains.

Philipponnat Clos de Goisses Brut with Salmon Rose Caviar: The Champagne is quite aromatic and balances the larger, richer eggs.

At Your Service

Dazzle your guests with your caviar connoisseurship at this season’s festivities.  

• Peter Struffenegger, general manager of Sacramento, Calif.’s Sterling Caviar warns that inferior caviar can find its way into the marketplace. He suggests buyers ask dealers for documentation on their product, find out how long they’ve been in business or rely on a trusted friend to recommend a favorite caviar merchant to ensure a quality purchase. “Caviar should be very smooth, shouldn’t be overly salty and shouldn’t have a fishy taste,” he says. “That is an artifact of not being made, stored or packaged properly.”

• Caviar should be served cold. “The biggest mistake is to prepare it ahead of time, and let it sit out,” Struffenegger says.