Wine pairing ideas wanted - fish and chips.

[Oliver_McCrum]

IPA.

[Paul_Fountain]

If I’m drinking wine with fish and chips, I generally go a really crisp dry riesling or a rose that finishes dry. To be honest though, I’m far more likely to be drinking beer with fish and chips and the beer I’d choose is Rodenbach Grand Cru.

[J_a_y_H_a_c_k]

I decided that I liked the Albarino suggestion, but I didn’t have any, so I went with Gruner. Interesting pairing.I will write a separate TN.

[Humberto_Dorta]

You didnt have any abrente? Tsk tsk

[Nolan_E]

@Tran Bronstein

The wine must complement the creamy texture and sweet flavor of the fish as well as the fatty and crisp batter coating. You definitely want a Chardonnay based wine that has been aged on its lees. I agree with Champagne but also a good buttery Burgundy or Cali Chardonnay would go great. Chateau Montelena Chardonnay immediately comes to my mind.

I was at Montelena yesterday and the current vintage is 0% malolactic fermentation and 8% new oak. Not buttery at all, too lean for my Chardonnay loving friend, actually.

[Jon_Hesford]

I think Sparkling wine of any kind is a poor match for fish & chips. I think a pretty rich white, such as a barrel-aged Chardonnay or a Verdeho, would be good but red wine makes a better match. I personally like my own Grenache, which is structured but not overly tannic and has that pleasant warm fruit with a fair amount of spice.

[Jon_Hesford]

I think Sparkling wine of any kind is a poor match for fish & chips. I think a pretty rich white, such as a barrel-aged Chardonnay or a Verdeho, would be good but red wine makes a better match. I personally like my own Grenache, which is structured but not overly tannic and has that pleasant warm fruit with a fair amount of spice.

[Dave_McIsaac]

@Nathan Smyth

@Chuck Anderson

Chardonnay, but from the Jura. I think a slightly oxidative Tissot would work beautifully

I was trying to think of an affordable Chardonnay, and Tissot was what immediately came to mind [assuming you can even find Tissot in your local market].

Arcadian Sleepy Hollow Chardonnay is dynamite with food like this, but my goodness, it costs like $75 to $100 per bottle, and, again, that’s if you can even find it somewhere.

You can get the Arcadian SH 2007 for $45, and the 2008 for $55 - direct from the winery.

[Tom_Moore]

I had Fish and Chips last night and believe it or not we paired it with a 2007 Audelssa Cab that was sensational. Mature, no hard edges and perfect with the fried fish. Who’d of thunk??

[Charlie_Gierling]

Fino or Manzanilla

[Peter_Kleban]

Picpoul de Pinet

[J_Migone]

For fried seafood, oysters and clams, I always enjoy Sauv. Blanc from New Zealand.

[Pasquale_De_Marco]

Gewurztraminer, especially Alsatian, even with a touch of residual sugar.

[P_Willenberg]

@J a y H a c k

Tonight for dinner I’m going to make home made fried fish and chips, sans the chips due to a carb conservation program. Simple, plain food. Obviously, it won’t go with Saxum, Carlisle or any of my go to favorites. I’m leaning towards using up one of my low level premier cru Chablis, like 2008 Billaud-Simon 1er Cru Vaillons or 2011 Barat 1er Cru Côte de Léchet. Anyone want to hazard a suggestion of a different type to consider?

What type of fish?

[A_Ballin]

Any Australian will tell you that there is only one possible wine to drink with Fish and Chips, A bone dry Riesling (or Rizza as they would call it) preferably made by Grosset.

[Thomas_Keim]

A British ESB is the perfect pairing with Fish & Chips - nothing else even comes close -

[Peter_Kleban]

What is ESB?

[P_Willenberg]

How can anyone possibly make a pairing recommendation without knowing the type of fish? Are you pairing the fry oil to the wine? the breading? (we don’t know those either) it’s just nonsensical.

[MattBerto]

@Peter Kleban

What is ESB?

Extra Special Bitter - bit like a brown ale/IPA blend. Really nice for those who like the bitterness of IPA but don’t like the taste of weed-infused pine tar.

[MattBerto]

@P. Willenberg

How can anyone possibly make a pairing recommendation without knowing the type of fish? Are you pairing the fry oil to the wine? the breading? (we don’t know those either) it’s just nonsensical.

Would your recommendation really change if it’s haddock vs cod vs pollock? I think we’re pretty safe in assuming it’s not salmon, swordfish, or red snapper.