These days you can find fish and chips in the menu of many restaurants, and pairing wine with this delicious meal has become a popular choice.
Here are the tips from Fiona Beckett on the 6 best pairings of wine with fish and chips:
- sparkling wine is always great with deep-fried foods – Champagne if you’re feeling extravagant, cava if you aren’t (Champagne’s wicked with fish fingers too!) (Or an English sparkling wine, of course as I was tartly reminded on Twitter by an English winemaker. Mea culpa!)
- a crisp Sauvignon Blanc is always a winner. So are similarly citrussy whites like Rueda, especially if you have a very sharp, punchy tartare sauce with your fish.
- smooth dry whites like unoaked Chardonnay (especially Chablis) or Chenin Blanc go particularly well if you’re serving your fish with mushy peas.
- dry perry – or cider – but I personally prefer perry (pear cider) with fish as it tastes more like a white wine. Sparkling perry is good too – on the same basis as Champagne.
- best bitter or pale ale – depending on what you call it. I’m not sure this isn’t the best pairing of all.
- black tea – with milk, of course. Another great British favourite.