What Wine Goes with Fish and Chips

Sauvignon Blanc

Wine Type:

White

Why it pairs well with fish and chips:

Sauvignon Blanc’s high acidity cuts through the grease of fried batter while its bright citrus notes complement the delicate fish flavor. The herbal undertones work surprisingly well with tartar sauce and enhance the lemon squeeze that typically accompanies fish and chips.

Flavor Profile:

Citrus (grapefruit, lemon), green apple, gooseberry, and herbaceous notes like fresh-cut grass. Light to medium body with pronounced acidity and no tannins.

Best Styles or Varietals:

New Zealand Marlborough Sauvignon Blanc for intense citrus, or Loire Valley Sancerre for more mineral complexity and elegance.

Serving Tips:

Serve well-chilled at 45-48°F (7-9°C) in a standard white wine glass. No decanting needed—freshness is key.

Alternative Wines:

Verdejo (Spain), Grüner Veltliner (Austria)

Albariño

Wine Type:

White

Why it pairs well with fish and chips:

Albariño’s naturally high acidity and saline quality make it perfect for fried seafood. It mimics the effect of a lemon squeeze while cutting through the richness of the batter. Its mineral undertones complement the sea-like qualities of white fish.

Flavor Profile:

Peach, apricot, and citrus notes with a distinctive saline minerality. Light-bodied with crisp acidity and often a slightly bitter finish that cleanses the palate.

Best Styles or Varietals:

Spanish Albariño from Rías Baixas, especially from the Val do Salnés subregion, or Portuguese Alvarinho from Vinho Verde.

Serving Tips:

Serve quite cold at 45-47°F (7-8°C) in a medium-sized white wine glass to capture the aromatic qualities.

Alternative Wines:

Muscadet (France), Vermentino (Italy)

Muscadet

Wine Type:

White

Why it pairs well with fish and chips:

Muscadet’s lean profile and subtle salinity enhance seafood without overwhelming it. The wine’s high acidity refreshes the palate between bites of fried food, and its mineral character works beautifully with simple fish preparations.

Flavor Profile:

Green apple, lemon, and subtle yeast notes with pronounced mineral character. Light-bodied with high acidity and bone-dry finish.

Best Styles or Varietals:

Look for Muscadet Sèvre et Maine sur Lie from the Loire Valley in France. The “sur lie” aging adds complexity and a slight creaminess.

Serving Tips:

Serve well-chilled at 45-47°F (7-8°C) in a smaller white wine glass. No need to decant.

Alternative Wines:

Picpoul de Pinet (France), dry Furmint (Hungary)

Pinot Grigio

Wine Type:

White

Why it pairs well with fish and chips:

Pinot Grigio’s neutral, clean profile allows the flavor of the fish to shine through while its crisp character helps cut through the richness of the batter. Its subtle fruit notes complement rather than compete with the dish.

Flavor Profile:

Pear, apple, and light citrus with occasional almond notes. Light-bodied with moderate acidity and minimal aftertaste.

Best Styles or Varietals:

Italian Pinot Grigio from Alto Adige or Friuli regions for the crispest, most mineral-driven styles.

Serving Tips:

Serve cold at 45-48°F (7-9°C) in a standard white wine glass. Consume young vintages for maximum freshness.

Alternative Wines:

Verdicchio (Italy), unoaked Pinot Blanc (Alsace)

Chablis

Wine Type:

White

Why it pairs well with fish and chips:

Chablis has the perfect combination of bright acidity and flinty minerality to complement fish while cutting through fried batter. Unlike oaked Chardonnays, Chablis won’t overwhelm the delicate fish flavors yet has enough body to stand up to the hearty dish.

Flavor Profile:

Green apple, lemon, chalk, and distinctive flint or “gunsmoke” mineral notes. Medium-bodied with high acidity and no oak influence.

Best Styles or Varietals:

French Chablis, particularly Premier Cru for special occasions. Made from Chardonnay grapes but with a distinctive terroir-driven profile.

Serving Tips:

Serve at 48-52°F (9-11°C) in a standard white wine glass. Slightly warmer than other whites to allow mineral notes to show.

Alternative Wines:

Unoaked Chardonnay (California), White Burgundy from Mâconnais

Steel-fermented Chardonnay

Wine Type:

White

Why it pairs well with fish and chips:

Without oak influence, steel-fermented Chardonnay presents clean fruit flavors and bright acidity that can handle fried food without overpowering the fish. Its slightly fuller body compared to other whites stands up nicely to substantial batter.

Flavor Profile:

Green apple, pear, citrus, and sometimes tropical fruit notes. Medium-bodied with moderate to high acidity and no buttery or vanilla notes.

Best Styles or Varietals:

Look for specifically unoaked or steel-fermented Chardonnay from Sonoma Coast, Australia’s Yarra Valley, or Chile’s Casablanca Valley.

Serving Tips:

Serve at 48-50°F (9-10°C) in a standard white wine glass. No decanting necessary.

Alternative Wines:

Unoaked Viognier, Semillon (Hunter Valley, Australia)

Champagne

Wine Type:

Sparkling

Why it pairs well with fish and chips:

Champagne’s effervescence acts like a palate cleanser between bites of fried food. Its high acidity cuts through richness while the complex bready notes complement the batter. The bubbles also help lift away the oiliness from your palate.

Flavor Profile:

Green apple, citrus, toast, brioche, and sometimes nuts or dried fruit notes. Light to medium body with high acidity and fine, persistent bubbles.

Best Styles or Varietals:

Blanc de Blancs Champagne (100% Chardonnay) for the crispest style, or entry-level non-vintage brut from major houses.

Serving Tips:

Serve well-chilled at 43-46°F (6-8°C) in a flute or tulip-shaped glass. Hold by the stem to maintain temperature.

Alternative Wines:

Crémant de Loire (France), Franciacorta (Italy)

Prosecco

Wine Type:

Sparkling

Why it pairs well with fish and chips:

Prosecco’s light bubbles and fruity character provide refreshment between bites of fried fish. Less intense than Champagne, it allows the fish flavors to shine while still having enough acidity to cut through grease.

Flavor Profile:

Green apple, pear, honeysuckle, and white peach. Light-bodied with moderate acidity and soft, frothy bubbles rather than sharp effervescence.

Best Styles or Varietals:

Look for Prosecco Superiore DOCG from Conegliano Valdobbiadene in Italy, especially in Extra Dry or Brut styles.

Serving Tips:

Serve well-chilled at 43-45°F (6-7°C) in a tulip glass or white wine glass. Flutes can restrict the fruity aromas.

Alternative Wines:

Cava (Spain), Crémant d’Alsace (France)

Cava

Wine Type:

Sparkling

Why it pairs well with fish and chips:

Cava’s drier style and pronounced acidity make it excellent for cutting through fried batter. Its yeasty complexity stands up to the hearty nature of fish and chips while the bubbles refresh the palate.

Flavor Profile:

Green apple, citrus, almonds, and brioche with mineral undertones. Medium-bodied with high acidity and fine, persistent bubbles.

Best Styles or Varietals:

Spanish Cava in Brut or Brut Nature styles, particularly from quality producers in Penedès.

Serving Tips:

Serve well-chilled at 43-46°F (6-8°C) in a tulip-shaped glass or white wine glass.

Alternative Wines:

Sekt (Germany), Cap Classique (South Africa)

Sparkling Rosé

Wine Type:

Sparkling/Rosé

Why it pairs well with fish and chips:

Sparkling rosé combines the palate-cleansing bubbles needed for fried food with subtle red fruit notes that complement tartar sauce and can even work with malt vinegar. Its festive character elevates a casual meal.

Flavor Profile:

Strawberry, raspberry, red currant, and sometimes brioche or toast. Light to medium-bodied with bright acidity and lively bubbles.

Best Styles or Varietals:

Sparkling rosé from Champagne for luxury, or good quality Crémant de Loire rosé for value.

Serving Tips:

Serve well-chilled at 43-46°F (6-8°C) in a tulip-shaped glass or white wine glass.

Alternative Wines:

Rosé Prosecco, Lambrusco Rosato (drier styles)

Dry Provence Rosé

Wine Type:

Rosé

Why it pairs well with fish and chips:

Provence rosé has the perfect balance of crisp acidity to handle fried food and delicate fruit character that won’t overpower white fish. Its subtle flavor profile complements rather than competes with the dish.

Flavor Profile:

Strawberry, watermelon, rose petal, and herbs. Light-bodied with bright acidity and bone-dry finish.

Best Styles or Varietals:

French rosé from Provence, particularly Côtes de Provence or Bandol for more structure.

Serving Tips:

Serve well-chilled at 45-48°F (7-9°C) in a standard white wine glass or rosé-specific glass with a flared lip.

Alternative Wines:

Sancerre Rosé (France), Tavel (France, slightly fuller-bodied)

Loire Valley Rosé

Wine Type:

Rosé

Why it pairs well with fish and chips:

Loire rosés combine bright acidity with mineral notes that enhance seafood. Often made from Cabernet Franc, these rosés have an herbal quality that works surprisingly well with tartar sauce and the malt vinegar often served with fish and chips.

Flavor Profile:

Red currant, strawberry, raspberry, and savory herbal notes. Light to medium-bodied with pronounced acidity and mineral finish.

Best Styles or Varietals:

Rosé d’Anjou (off-dry) or Rosé de Loire (dry) from the Loire Valley, France.

Serving Tips:

Serve chilled at 45-50°F (7-10°C) in a standard white wine glass.

Alternative Wines:

Bardolino Chiaretto (Italy), Navarra Rosado (Spain)

Off-dry Riesling

Wine Type:

White

Why it pairs well with fish and chips:

The slight sweetness in off-dry Riesling balances perfectly with the saltiness of the dish and can even complement malt vinegar. Meanwhile, its racing acidity cuts through the richness of the batter. This contrast creates a harmonious pairing.

Flavor Profile:

Green apple, peach, apricot, petrol, and honey notes. Light-bodied with pronounced acidity balanced by residual sugar.

Best Styles or Varietals:

German Riesling Kabinett or Spätlese from the Mosel region, or off-dry Rieslings from Alsace, France.

Serving Tips:

Serve chilled at 45-48°F (7-9°C) in a smaller white wine glass with a slight taper to concentrate the aromas.

Alternative Wines:

Off-dry Chenin Blanc (Loire), Gewürztraminer (Alsace)

Txakoli

Wine Type:

White

Why it pairs well with fish and chips:

Txakoli’s slight effervescence and extremely high acidity act like a squeeze of lemon on fish while cutting through fried batter. Its bracing, almost saline quality makes it a natural seafood partner.

Flavor Profile:

Green apple, lime, and distinctive mineral notes. Very light-bodied with searing acidity and subtle fizz. Bone-dry finish.

Best Styles or Varietals:

Spanish Txakoli (also spelled Txakolina) from the Basque Country, particularly from the Getaria region.

Serving Tips:

Serve very cold at 43-45°F (6-7°C). Traditionally poured from height to enhance the slight fizz. Use a standard white wine glass.

Alternative Wines:

Vinho Verde (Portugal), Gros Plant du Pays Nantais (Loire)

Vinho Verde

Wine Type:

White

Why it pairs well with fish and chips:

Vinho Verde’s slight spritz and mouthwatering acidity refresh the palate between bites of fried food. Its subtle fruit character and low alcohol make it extraordinarily food-friendly, especially with seafood.

Flavor Profile:

Lime, lemon, green apple, and sometimes slight tropical notes. Very light-bodied with high acidity and often a subtle fizz. Low alcohol (typically 9-11%).

Best Styles or Varietals:

Portuguese Vinho Verde, particularly single-varietal versions made from Loureiro or Alvarinho (Albariño).

Serving Tips:

Serve very cold at 43-45°F (6-7°C) in a standard white wine glass. Always drink young vintages—these wines are not meant for aging.

Alternative Wines:

Txakoli (Spain), Picpoul de Pinet (France)