Crispy beer batter, flaky white fish and crunchy chips…
Fish and chips is a British institution, but which wine should you drink alongside this iconic dish?
As a true Brit, I’ve done lots of ‘research’ into this topic before and here’s my conclusion for a fish and chips wine pairing:
You need a wine with plenty of acid.
Yes, acid. I know it sounds pretty gross, but most wine – especially white – has a decent hit of acid. If you consider how you cook fish and chips, then my statement starts to make much more sense. The acid in the wine really helps to cut through the grease and oil of the dish. Plus, if you have a penchant for adding a squeeze of lemon, or a glug of vinegar to your fish, then an acidic wine is able to balance this out.
My next controversial statement is that the best pairing for fish and chips is (somewhat surprisingly) Champagne! Yes, I know it’s a ridiculously extravagant wine to pair with what is, essentially, a take-away food, but it works so well! (Trust me, try it)
My second choice (which you can see I plumped for in this photo) is a Sauvignon Blanc. Sauvignon is perfect pairing for this deep-fried classic, as it’s full of refreshing acidity. My only advice would be to pick and example that isn’t overly aromatic; so naturally, I chose Italy.
Sauvignon Blanc is known for its fragrant – even pungent – nature, whilst Italian whites are known for their delicate neutrality. This Villa Russiz Sauvignon Blanc (£17.99, Ocado) was the ideal halfway house and it was truly awesome with the fish and chips.
I made my own, with this recipe, but it would work just as well if you have a decent chippie around the corner.
Go forth and match wine with fish’n’chips!