We all know that white wine and fish is a great combination but, to choose the perfect match for wine with fish and chips, you need to consider, not just the fish itself but also the batter and extras such as salt and vinegar (vinegar can kill the flavours of a wine). In the article below you will find some recommendations. This is all down to personal taste, however, and if you prefer a red wine with fish and chips, who is to say your are wrong. Food and wine matching really is a personal thing!
I think the best approach is to choose a fresh, zingy light white wine like a New Zealand Sauvignon Blanc with a good dollop of citrus which acts like a squeeze of lemon with the seafood. I would perhaps suggest Cloudy Bay or perhaps the St Helena Single Vineyard wine, both are crisp, and the St Helena is quite dry, yet fruity enough to deal with fish and chips. Or a really dry, lime-y riesling from Australia would work really well, as would a Gavi from Italy – try the Gavi di Gavi La Meirana from Broglia. Alternatively you can try and a richer rounder white with a bit of spice like a Torrontes from Argentina or maybe a Chilean Chardonnay with good bit of oak in it, both of these should be rich enough to cope with the batter and chips. Perhaps try the Lapostolle Cuvée Alexandre Chardonnay, a great oak Chardonnay that always puts my in mind of a good 1er Cru Burgundy, perhaps not surprising considering Lapostolle’s French connections (they are owned by the same French family that own Grand Marnier).
And don’t forget rosé wine with fish and chips. A Spanish or Portuguese rosé would be a little fuller bodied and better rounded than a white wine however, if one wanted to push the boat out, the Domaine Ott Rosé would be a fantastic choice.
Of course, the luxurious option would be Champagne. Champagne is an absolutely excellent and classic wine that goes brilliantly with fish and chips, the dryness, acidity and the bubbles make it a perfect combination, cutting through any greasiness with ease. In fact, there is a school of thought that Champagne goes with absolutely anything! If you are on a budget try and look for a good dry Cava, like Mas Macia Cava Brut Nature (no extra sugar added) or a dry Prosecco. Or, being as we are in Hampshire, lookout for Cottonworth Wines, Hambledon Vineyard and Raimes Sparkling wine – they make some fantastic Hampshire Sparkling Wine.
The last option, that may not be to everyone’s taste, would be one of the world’s great food wines – Sherry. Bear with me! A dry, light, delicate and floral Fino or Manzanilla sherry would make a great match. In fact, when I visited Jerez, where sherry is made, Sherry was served with every course, from starter through to dessert. The cuisine from the Jerez region is predominantly fish-based and a nice, dry Sherry was the perfect match. These natural tang of a dry Sherry (and the slight salty notes in a Manzanilla) would will pair really well with crispy batter and fish (and tempura type dishes).
If you don’t like fish and prefer chicken, sausages or burgers, you are in luck – most red wines will go with these, and pretty much any white wine goes with chicken.