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Fish and chips might be a humble classic, but don’t underestimate how well it pairs with a good glass of wine. The golden crunch of battered fish, the saltiness of chips, and the zing of vinegar or tartar sauce offer a fantastic playground for wine lovers. Whether you’re enjoying a seaside takeaway or elevating a homemade version, the right wine can turn Britain’s favourite comfort food into a surprisingly elegant experience.
Here’s how to pair wine with fish and chips for maximum deliciousness.
The Golden Rule: Think Crisp, Zesty, and Refreshing
Fish and chips are rich and oily, thanks to deep-frying. That means you need a wine with acidity to cut through the fat and freshness to complement the flavours without overpowering them. Steer clear of heavy reds and oak-heavy whites—these will clash with the delicate fish and greasy batter.
Top 5 Wines to Pair with Fish and Chips
1. Champagne or Sparkling Wine
Why it works: The bubbles and high acidity cleanse your palate between bites, making sparkling wine an ideal match. Brut Champagne, Crémant, or English sparkling wines bring citrus and toast notes that complement the crisp batter.
Try:
- Brut Champagne
- Crémant de Loire
- English Sparkling Wine (like Nyetimber or Gusbourne)
Bonus: This is your chance to make fish and chips feel truly fancy.
2. Muscadet (from the Loire Valley)
Why it works: Dry, light-bodied, and high in acidity, Muscadet (made from the Melon de Bourgogne grape) is often served with oysters—but it’s just as brilliant with fried white fish.
Try:
- Muscadet Sèvre-et-Maine Sur Lie
Expect crisp green apple, lemon, and a slightly salty edge—perfect for seaside vibes.
3. Albariño
Why it works: Hailing from Spain’s Galician coast, Albariño is practically made for seafood. It’s aromatic, citrusy, and slightly saline, with just enough body to hold up to the batter.
Try:
- Albariño from Rías Baixas
Imagine it as sunshine in a glass with a nod to the ocean.
4. Sauvignon Blanc
Why it works: Its grassy, citrus-driven profile adds freshness, and the herbal notes work particularly well if you’re adding mushy peas, tartar sauce, or even minty peas on the side.
Try:
- Sancerre or Pouilly-Fumé (France)
- Marlborough Sauvignon Blanc (New Zealand)
Zippy and clean, it slices right through the richness of the dish.
5. Unoaked Chardonnay
Why it works: A lean, unoaked Chardonnay brings subtle fruit and acidity without the heaviness of vanilla and butter notes that oak introduces. Think green apple, lemon zest, and a smooth mouthfeel.
Try:
- Chablis (France)
- Margaret River (Australia)
- Sonoma Coast (California)
If you like a rounder white wine but still want freshness, this is your go-to.
What About Rosé or Red?
Rosé: A dry Provençal rosé can work nicely, especially if your chips come with aioli or if you’re enjoying a lighter take on the dish.
Red wine: Stick to light, chilled reds like Gamay or Frappato, which are low in tannins and high in acidity—but only if your fish and chips are served with a twist (like smoked fish, ketchup, or tomato-based sauces).
Final Thoughts: Keep It Fresh, Keep It Simple
Fish and chips don’t need a complicated wine—they need a cleansing, citrusy, and crisp companion to balance their richness. Whether you’re popping a bottle of bubbly or pouring a chilled white on the patio, this classic British dish is more wine-friendly than most people think.
So next time you unwrap a paper parcel of golden goodness, don’t reach for beer out of habit. Try wine—and discover just how sophisticated fish and chips can be.
