Pairing champagne with different types of caviar

I am looking for the perfect bottle of bubbly to go with a tin of Russian Osetra. Should I go with a very dry Brut or something a bit more fruity? Does the vintage matter much when you are pairing it with salty roe? I want the flavors to complement each other perfectly.

A dry, crisp champagne is the ultimate companion for fine roe. The bubbles help refresh your tongue from the rich oils of the fish. Pairing champagne with caviar is an art in itself. I usually go for a Blanc de Blancs because the 100% Chardonnay grapes provide a citrusy acidity that cuts through the salt perfectly. I recently had this combination with some Karat Amber Osetra from Bester and it was heavenly. Avoid anything too sweet or "Demi-Sec" as the sugar will clash with the savory notes of the caviar. A high-quality non-vintage Brut is usually a safe and excellent bet. The goal is to have the wine enhance the nutty notes of the sturgeon without drowning them out.