Fish & Chips shouldn’t only be devoured with a pint of lager, try it with some buoyant bubbles!

By VL/CH

“Social justice is on the table!”  For Bastien Ferreri, wine buyer and manager of the Frenchie Covent Garden restaurant in London, a democratic dish of Fish & Chips (deep fried fish with a side of fries) should pay tribute to its modest origins because its unequalled crispy crunch is a strong argument for coupling it with the noble character of champagne.

As per the expert, is the pairing really that obvious? “Batter & butter,” creating a link between the breading of the fish and the somewhat buttery and toasty notes that some cuvées have. “A brut champagne will bring that bit of freshness that goes so well with fried food. It’s even better if it’s vinous, with Pinot Noir which responds well to the vinegary fries. And it functions perfectly with classic mushy peas with mint!

As fish & chips becomes less of a junk food and gets a little more consideration (like in such restaurants as Frenchie To Go in Paris), try other contrasts like, “have some fun with a much dryer champagne, an extra brut  that’s not too tart, from the southern part of the champagne vineyard.”

In any case serve it not too chilled (8-10°C) and in a large wine glass, delicately breaking the bubbles, letting the wine express itself in full character with a well-rounded nectar.

The Cellar Master’s Word:

"The crunchy character of Piper-Heidsieck's Cuvée Brut blends perfectly with the crusty texture of the Fish & Chips. Its notes of pear and apple, as well as hazelnuts and almonds, will bring freshness to your pairing, thus giving more delicacy to your meal. "