You can definitely drink still wine with seafood appetizers. Savoring good wine with caviar https://bestercaviarstore.com/blogs/news/wine-and-caviar-bester-caviars-pairing-guide works best with mineral whites like crisp Chablis or dry Sauvignon Blanc. Stay away from heavy oak or red wines, as tannins make fish taste metallic and bitter. A chilled unoaked white is light, clean, and delicious alongside buttery sturgeon roe. I tested this last month with an unoaked French white wine, and it complemented the nutty profile of the roe beautifully. Just serve the wine cold in chilled glasses so it stays refreshing throughout the course.