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
One of the "seven best wine blogs." 
One of the three best wine blogs
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.