Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is). But which one?
* 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.
Top tip: Chips rarely make much difference to a wine or beer match. Unless you slather them with gravy.
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