Top pairings | 6 of the best matches for fish and chips

Top pairings

6 of the best matches for fish and chips

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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Comments: 2 (Add)

Roithamer on April 11 2017 at 21:10

In Andalusia, deep-fried fish is usually served with dry sherry ("fino" or "manzanilla"), which provides a sharp and salty match to the crispy batter and the juicy fresh fish. I think the same principle could work for fish & chips.

tania_nexust on June 12 2012 at 15:28

I can definitely recommend porper ale - the Black Country styles seem to go particularly well with fish & chips, such as Holdens range and Bathams - Chamberlains Fish & Chip shop just outside Birmingham have now started stocking Holdens beers following customer requests (mostly mine!) and they seem to be selling well as a good accompaniment!

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