Impossible food-wine pairing: fish and chips!
I recently had the excellent fish and chips at Doyle’s in Sydney. Unfortunately, I wolfed it down before snapping a pic but I found another similar one on flickr.
We haven’t done one of these “impossible” pairings for a while. What with such nontraditional calorie bombs as the bacon explosion and the oreo tower under our proverbial belts already, perhaps we should ease back into this theme with something a little, er, lighter (albeit not by much) or at least more conventional.
So have at it: which wine would you pair with fish and chips? Or is it…impossible?!?
Jun
11
2009
On June 11th, 2009 at 1:43 pm ,Cory Cartwright wrote:
Muscadet with enough acid to glass should do the trick. Clos des Briords? Sherry also sounds good, but that just may be me.
On June 11th, 2009 at 1:43 pm ,Andrew wrote:
Not an impossible pairing at all my friend; you just have to be British to make the connections – it is, after all, one of our ‘national dishes’!
Hold off the vinegar for a start…
On June 11th, 2009 at 1:50 pm ,Andrea wrote:
I love Champagne with anything fried.
On June 11th, 2009 at 1:51 pm ,Craig wrote:
Txakoli, all the way!
On June 11th, 2009 at 1:59 pm ,Boettcher wrote:
Muscadet or maybe a New Zealand Riesling.
On June 11th, 2009 at 2:03 pm ,Kerry wrote:
In a recent chat with Todd Thrasher, the somm at Restaurant Eve in Old Town Alexandria (they also own Eamonn’s/A Dublin Chipper) he said champagne hands-down. I’ve been waiting to pair the two since!
On June 11th, 2009 at 2:15 pm ,Munch wrote:
D’Yqueme!
I mean, yea it would be awesome. I’m thinking a chalky Chablis might not be bad and little easier to come by
On June 11th, 2009 at 2:15 pm ,Vicki wrote:
Fishin’ Possible – Another vote for dry bubbles!
On June 11th, 2009 at 2:19 pm ,Jay wrote:
Cava!
On June 11th, 2009 at 2:24 pm ,Dale wrote:
A zippy and crisp Gruner.
On June 11th, 2009 at 2:39 pm ,Howard G. Goldberg wrote:
I’d pop the cork on an icy bottle of imported Harp premium lager from Guinness, and would call it white wine. If the chips were salty enough, I might pop a second cork. Later I’d go down to the store and get a nickel back on each bottle. It means real savings: You can’t get a nickel back on Yquem.
On June 11th, 2009 at 2:44 pm ,Munch wrote:
That is true. You can’t get a nickel back. but it would be a great meal!
I would also like to agree with Craig on the Txakoli
On June 11th, 2009 at 3:09 pm ,Sarah Freeman wrote:
Something light and dry to cut the grease… vinho verde, sparkling if that tickles your fancy!
On June 11th, 2009 at 3:13 pm ,Cory Cartwright wrote:
Txakoli is a really good choice. We may have a winner.
On June 11th, 2009 at 3:16 pm ,luiz wrote:
Jerez Manzaniila. But the commented Txacoli and Grüner made me thirsthy…
On June 11th, 2009 at 3:35 pm ,Dr. Vino wrote:
Some great ideas here!
I was definitely thinking bubbles. The kind of bubbles that Howard wryly describes were definitely the popular choice dockside at Doyle’s (where, incidentally, alcoholic beverages could only be purchased with a meal). I was originally thinking an uncomplicated prosecco. But after Craig’s suggestion, Txacoli sounds like a great idea!
If anyone puts this to the test, please let us know the results.
On June 11th, 2009 at 3:45 pm ,ted judd wrote:
A friend of mine has a slush machine he puts to work in the summer. I suggest a rich, full-bodied, viognier slush. one with a strong finish and enough body to stand up to the grease.
or a good chilled beer. either way it is good.
On June 11th, 2009 at 4:28 pm ,Kevin Burke wrote:
People have expounded on bubbly and fried food more eloquently than I could. I was thinking maybe something more austere, maybe Pinot Noir from Tasmania?
On June 11th, 2009 at 4:33 pm ,EnjoyFineWines wrote:
There’s been many great ideas listed before me. I agree with them: sparkling wine, highly crisp (acidic) wine to cut the fat like Txakoli, Gruner Veltliner.
I will add to the list with Rias Biaxas Albarino, Bierzo Godello both from Northern Spain AND my favorite, German Riesling Kabinett or Spatlese.
On June 11th, 2009 at 4:50 pm ,Neil wrote:
my vote: a wacky Gewurztaminer I recently tasted from Napa based Scholium Project, the 2008 Riquewihr, Lost Slough Vineyard. Sold in little brown 500ml bottles, it’s a thick, creamy, dry wine with some beer/lambic qualities.
On June 11th, 2009 at 5:20 pm ,Christine wrote:
Defintely a Tasmanian Riesling, enough acid to cut through the fat and lovely floral and citrus to support the fish.
On June 11th, 2009 at 6:49 pm ,Ben wrote:
This isn’t hard – it’s a national dish downunder. Best eaten at lunch with a good, crisp Riesling from the Clare or Eden Valleys.
On June 11th, 2009 at 8:25 pm ,Wine Harlots wrote:
Another vote for bubbles!
On June 11th, 2009 at 8:47 pm ,mydailywine wrote:
I love Doyle’s in Sydney and ate there often when I lived in OZ. Always worked well with a crisp sauv blanc/semillon blend or some fresh, young Aussie Verdelho like Moondah Brook.
Of course, the best match was Crown Lager ( or ‘crownie’ as the Aussies say), full of fruity, malty beer goodness.
Cheers
Amy
On June 11th, 2009 at 9:11 pm ,Chris Robinson wrote:
Riesling all the way. Those bone dry rieslings from South Australia or Tasmania will cut through the grease. A Grosset riesling would be the perfect match.
On June 11th, 2009 at 10:09 pm ,davidn wrote:
I agree; Riesling is perfect. But I would stay away from a dry one and go with an Auslese or Spatlese. It needs a little sweetness and acid and with these you can get that faux-sparkling sensation thrown in too.
On June 11th, 2009 at 10:16 pm ,Brian Mitchell wrote:
Easy…Champagne
On June 11th, 2009 at 11:34 pm ,The Wine Road Less Traveled wrote:
Anything crisp and acidic. A nice Sauvignon Blanc, or a Pinot Grigio/Gris…
Need something to cut through the oil. The “bubbles” already recommended by others work for the same reason…
On June 12th, 2009 at 6:58 am ,boerinballingskap wrote:
I can add to more choices, which may work: Sylvaner or Soave. But practice moderation with the vinegar and ketch-up!
On June 12th, 2009 at 7:01 am ,Lar (Sour Grapes) wrote:
Have to go for a Sauvie Blank – particularly if you add mushy peas to the mix
On June 12th, 2009 at 8:21 am ,Jules (The Wine Wanker) wrote:
Marlborough Savvie… Can’t beat the classic kiwi combo!
On June 12th, 2009 at 8:24 am ,Solo500 wrote:
Amen to all the Txakoli, sparkling wine fans. Also thinking this is the dish for searing acidity & perhaps residual sugar… Von Schubert or Muller Catoir Riesling Spatlese, Auslese anyone?
Many less austere Roses wd be fun as well.
On June 12th, 2009 at 8:53 am ,Richard wrote:
Bubbles and Vinho Verdi already mentioned and I heartily agree. I’d like to add 2 that are ,perhaps, off the beaten path. Santorini from Greece (Assyrtiko the main grape usually) and a Grillo from Sicily. The various bottles I have had displayed good acidity with a viscous/oily fleshiness about them.
On June 12th, 2009 at 9:15 am ,Dylan wrote:
Fish and chips is one of my favorite seafood dishes. Although that statement doesn’t hold much water since I say that regarding most every seafood dish I have. There are some great ideas here and I’ve tried it myself to much success by having a dry Riesling to complement the dish.
On June 12th, 2009 at 12:02 pm ,Xandria wrote:
I knew you all would go for a dry white but I just had very salty, greasy fish and chips with a fruity, robust, sweet, acidic Kali Hart Chardonnay from Monterey County. Something about the salt and fruity sweetness really worked for me…
On June 14th, 2009 at 6:21 am ,Mark Henderson wrote:
Primo Estate ‘La Biondinda’ from South Australia is a great combo with fish ‘n chips Tyler. Predominantly Colombard with a little Riesling & Sav Blanc.
On June 14th, 2009 at 6:22 am ,Mark Henderson wrote:
Oops…spelling mistake. Biondina
On June 15th, 2009 at 2:40 pm ,Audrey wrote:
I loved the Gruner suggestion. I don’t think I would have thought of it, but it seems pretty perfect to me. I would go with Alsace… Gewurtz or Riesling. I like tartar sauce and malt vinegar with mine…so if we are counting those then I vote for Cava too!
On June 15th, 2009 at 2:58 pm ,Arthur wrote:
White Rhone – varietal or blended.
On June 15th, 2009 at 5:32 pm ,leftymn wrote:
if forced I would pick an Albarino, or one of the light Italian whites from Veneto or Liguria… preferably served in a ceramic liter pitcher… nothing extravagant for this humble yet wonderful repast.
but really there is only one beverage that should be taken with fried fish and chips… a good solid lager or pilsener… but actually the lager has more body to play with the fried items…
On June 15th, 2009 at 6:27 pm ,Andrew wrote:
Muscadet!!
On June 16th, 2009 at 7:51 am ,Gene wrote:
– High acid Champagne like a blanc de blancs. Pierre Moncuit Cuvee Delos comes to mind.
– Alice de Moor Aligote.
– Second the Muscadet suggestion
On June 16th, 2009 at 9:39 am ,Samantha Dugan wrote:
Without vinegar, Champagne. With, what about Sake?
On June 18th, 2009 at 1:29 am ,Michela Muratori wrote:
Bubbles for sure…but not a banal Champagne! a suggestion from Italy…FRANCIACORTA (Champenois Method from Lombardy)!
ciao Michela
On June 22nd, 2009 at 10:49 am ,Bobz wrote:
1. J.J. Prum Riesling 2004 Wehlener Sonnenuhr Spatlese with 8% alcohol. One bottle per person! Just had this wine ($77.50!) at Italian Village’s Vivere restaurant in Chicago over the weekend. Food was a roast chicken and cavatappi pasta with fennel sausage. Superb matches.
2. 2008 Portuguese Vinho Verde in a cold crock pitcher under a tree along a river bank.
3. Zind Humbrecht Riesling Turckheim 2003 Alsace.
Very young still, fresh perfumed Riesling with a nice lemony freshness. Quite rich with pretty, honeyed lemony fruit. Just the right sweet/tart balance for that crisp fish.
On June 25th, 2009 at 9:44 pm ,Paul Starr wrote:
My top fish and chips pairings:
– young Hunter semillon
– dry riesling
– albarino
Acid is the key here for me and no sweetness (that’s what fresh tartare sauce is for!).
On June 26th, 2009 at 8:16 am ,garry clark wrote:
For me the ultimate complement for Fish and Chips is Krug Grand Cuvee. Decandent, I know, but it works!!
On August 3rd, 2009 at 3:34 pm ,fishing fan hardy wrote:
Hey very good information. Will come back again – taking the feeds also, Thanks.