It's Friday night and you're off to the chip shop, but what are you going to drink with your battered cod? This quintessentially British dish is a combination of the north and south of the country (chips were a staple food in the industrial north and fried fish was popular in London’s East End) but the best beverage we've come up with over the years is a cup of tea.
But it doesn't have to be that way!
Wine can do a fantastic job, too - look for crisp and fresh white wines that have a strong backbone of acidity to cut through the oil/beef dripping of the deep fried goodness. Wines with strength and power to stand up to the vinegar...
Alastair, our very British colleague, recommends the following options from us at 9Elms:
The best pairing with fish and chips ( apart from that cup of tea, of course! )? Champagne. The acidity and bubbles make this a match made in heaven, and our Fetizon Brut NV is the ideal choice.
If you don't fancy bubbles, try a great Sauvignon Blanc from New Zealand - Harwood Hall's effort from Marlborough ticks all the boxes, and it won't break the bank.
And if you're thinking of adding a portion of mushy peas, go for this classic - the dry, steely, yet textured Chablis 'Rive Droit' from Domaine Testut.
