As others have alluded to, I wonder if the approach to the caviar matters more than the exact champagne. For me, it’s gotta be homemade blinis ( Easy Blini (Russian Pancake) Recipe ) with creme fraiche and Ducktrap Kendall Brook Smoked Salmon. Recently Kaluga is our favorite, but the type of caviar is a pretty small difference. The lox is the real secret to me - helps make the saltiness of the caviar more pronounced, plus the oiliness is great with the acidity of the champagne. From there, any brut/extra brut, as long as it’s on the yeasty/bready side and not just all lemon/apple… Krug is excellent but plenty of others are just great too.
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