Pairing wine with fish and chips can elevate this classic comfort dish to a more sophisticated culinary experience. Given the crispy, fried nature of the fish and the savoury flavours of the chips, you’ll want a wine that can cut through the richness while complementing the delicate taste of the fish. Here are a few excellent choices:
- Sparkling Wines: A crisp, dry sparkling wine, such as Champagne, Prosecco, or Cava, offers effervescence and acidity that can cut through the oiliness of the fried fish and chips, cleansing the palate with each sip.
- Sauvignon Blanc: For still wines, a Sauvignon Blanc, especially from cooler regions like New Zealand or the Loire Valley in France, brings vibrant acidity and citrus notes that harmonise wonderfully with the fish. New Zealand Sauvignon Blanc tropical undertones can also add an interesting dimension to the overall pairing.
- Chablis: A Chablis, with its unoaked, minerally character, complements seafood splendidly. Its higher acidity and subtle flavours won’t overpower the fish but will enhance the meal’s freshness.
- Chenin Blanc: A dry Chenin Blanc from the Loire Valley or South Africa offers floral and honeyed notes with enough acidity to engage with the dish’s flavours, providing a refreshing counterpoint to the greasiness of the chips.
- English Sparkling Wine: Given the British roots of fish and chips, pairing it with an English sparkling wine could be both patriotic and palate-pleasing. The climate and soil conditions in the UK are producing sparkling wines that rival some of the best in the world, with the acidity and complex flavours to stand up to fish and chips.
When serving, ensure the wine is taken out of the fridge 20 minutes before serving for optimum flavour.
