For many, fish and chips and fine sparkling wine come from different ends of the culinary spectrum. But in the first of a series of wine features for the EDP, Jeremy Dunn, chief wine tutor at Norfolk Wine School explains why the pairing is a perfect match.
You just can't beat the fatty, carby deliciousness of a portion of traditional British fish and chips. For some they're a guilt-ridden treat. For me they're one of life's simple little pleasures which can be transformed into a culinary delight when matched with a fine sparkling wine.
As with all food and wine, the secret of this wine-and-fry pairing's success is explained by a little bit of both art and science. The high acid, bubbles and yeasty flavours of traditional method sparkling wines perfectly complement the salt, fat and high-carb potatoey goodness of the UK's most famous dish. Most sparkling wines are high in acidity which cuts through the oiliness and cleanses the palate, which in turn refreshes the mouth and makes sure you are ready for the next bite. The bubbles in the bottle create a fine texture in the mouth which works wonders with any crunchy food, providing a delicious contrast to the crispy batter wrapped around the fish.
Salt and vinegar are the traditional accompaniments to fish and chips, and both salt and acidity are 'friends' of wine. They have a positive effect on most wines which is best described as softening the overall profile making acidity taste less acidic and enhancing the fruity flavours. In a high acid sparkling wine, salt and vinegar help reduce the harshness of the acidity which allows the more delicate flavour of the fried fish to shine through.
The art comes in trying lots of different combinations and accepting that not everybody's tastebuds are the same. What works for you might not work so well for your friends and relatives. My advice is to try this at home. Take a slurp of sparkling wine before digging into your fish and chips without salt, then add some salt and try the wine again. You'll be amazed how much softer the wine tastes and how the overall balance of the combination changes.
Here are my top three traditional method sparkling wine recommendations so you can create your own fizz 'n' chips.
1. Chapel Down Brut NV, Tenterden, Kent
Widely available, RRP £22
A fine example of a great British fizz. The acidity is high and the crisp citrus fruit profile works wonders with fish and chips. The perfect pairing.
2. Le Moulin a Bulles Blanquette de Limoux Brut NV, Limoux, France
Tastebuds Wines, £17 (available from Strumpshaw Post Office)
Delightfully fresh, with distinctive green apple fruit, this works wonders cutting through the oily richness in a plate of fried fish and chips.
3. Bollinger Special Cuvée Brut NV
Waitrose currently on offer, 25% off, £30
The extra weight, power and yeasty complexity of this fine Champagne make it a powerful combination with fried food with a richer taste profile, and it can take on any condiments thrown at it including rich, creamy tartare sauce.
Norfolk Wine School runs regular Fizz 'n' Chips tasting evenings. The next tasting is on Thursday, July 13.
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