Comments on: Impossible food-wine pairing: fish and chips!

By: fishing fan hardy

fishing fan hardy — Mon, 03 Aug 2009 20:34:55 +0000

Hey very good information. Will come back again – taking the feeds also, Thanks.

By: garry clark

garry clark — Fri, 26 Jun 2009 13:16:53 +0000

For me the ultimate complement for Fish and Chips is Krug Grand Cuvee. Decandent, I know, but it works!!

By: Paul Starr

Paul Starr — Fri, 26 Jun 2009 02:44:39 +0000

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!).

By: Bobz

Bobz — Mon, 22 Jun 2009 15:49:12 +0000

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.

By: Michela Muratori

Michela Muratori — Thu, 18 Jun 2009 06:29:43 +0000

Bubbles for sure…but not a banal Champagne! a suggestion from Italy…FRANCIACORTA (Champenois Method from Lombardy)!

ciao Michela

By: Samantha Dugan

Samantha Dugan — Tue, 16 Jun 2009 14:39:43 +0000

Without vinegar, Champagne. With, what about Sake?

By: Gene

Gene — Tue, 16 Jun 2009 12:51:34 +0000

- High acid Champagne like a blanc de blancs. Pierre Moncuit Cuvee Delos comes to mind.

- Alice de Moor Aligote.

- Second the Muscadet suggestion

By: Andrew

Andrew — Mon, 15 Jun 2009 23:27:15 +0000

Muscadet!!

By: leftymn

leftymn — Mon, 15 Jun 2009 22:32:49 +0000

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…

By: Arthur

Arthur — Mon, 15 Jun 2009 19:58:56 +0000

White Rhone – varietal or blended.

By: Audrey

Audrey — Mon, 15 Jun 2009 19:40:57 +0000

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!

By: Mark Henderson

Mark Henderson — Sun, 14 Jun 2009 11:22:34 +0000

Oops…spelling mistake. Biondina

By: Mark Henderson

Mark Henderson — Sun, 14 Jun 2009 11:21:22 +0000

Primo Estate ‘La Biondinda’ from South Australia is a great combo with fish ‘n chips Tyler. Predominantly Colombard with a little Riesling & Sav Blanc.

By: Xandria

Xandria — Fri, 12 Jun 2009 17:02:04 +0000

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…

By: Dylan

Dylan — Fri, 12 Jun 2009 14:15:30 +0000

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.