Some of my fondest memories are holidays in the West Country eating the local catch al fresco along with a well-matched bottle of wine. And the incredible abundance and diversity of seafood on offer around more than 11,000 miles of mainland coastline, the array of pairing possibilities in Britain is truly staggering.
One of the greatest and most decadent food and wine matches I’ve found is fish and chips served with champagne. The fine bubbles in champagne perfectly complement the frothy, light batter, while its fresh acidity cuts through the richness of our national dish. With so many other sublime matches to be discovered, the world is literally your oyster!
Matt Philpott, Majestic Wine Marketing Manager.
Crios de Susana Balbo Torrontés 2009, Cafayate, Argentina
£7.99 or £6.99 when you buy 2 bottles*
Ceviche of Hand-Dived Scottish Scallops
My favourite method of preparing delicate scallops is in a South American ceviche. I love the way the ripe mango, lime and lemongrass flavours of this Torrontés highlight the beautifully sweet scallop and complement the lime and chilli in the dish.
Grüner Veltliner 2008, Weingãrten Weissenkirchen, Wachau, Austria
£8.99 or £7.99 when you buy 2 bottles*
Native Colchester Oysters on Ice
Austria’s signature white wine grape is becoming increasingly fashionable on restaurant wine lists for its ability to match a wide range of food. This racy, lemony Grüner cuts beautifully through rich, salty oysters, cleansing the palate in a manner similar to a squeeze of lemon.
Gavi La Lancellota 2008, Italy
£8.99 or £7.99 when you buy 2 bottles*
Traditional British Fish Pie
A rich fish pie requires a wine with delicate creaminess to complement the velvety texture. The gentle, lemony acidity of this wine brings out the quality of each individual component of the pie.
Pan Fried Dorset Dover Sole with Beurre Blanc
Dover sole is a finely flavoured fish that demands a perfectly balanced Chardonnay to complement its delicate flavour. This Chablis is just the thing, with a creamy texture and ripe stoned fruits that work perfectly with the butter sauce, yet don’t overpower the fish.
Sauvignon de Touraine 2008, Joël Delaunay, France
£6.99 or £6.49 when you buy 2 bottles*
Seared Cornish Mackerel with Roast Beetroot Salad
Touraine is a pretty cool climate so far as wine-making regions go. This deliciously crisp Sauvignon provides enough zippy lemon and lime freshness to balance the rich and oily fish.
Catena Barrel Fermented Chardonnay 2007, Mendoza, Argentina
£10.99 or £8.99 when you buy 2 bottles*
Roast Clovelly Lobster with Tarragon Lemon Butter
Like most people, I find lobster to be an all-too-occasional treat, so it’s certainly worth splashing out on a special wine to go with it. Sweet, caramelised lobster goes incredibly well with the roasted nuts and ripe white peaches in this complex Chardonnay. The buttery texture of both wine and dish is the icing on a perfect pairing.
Saint Clair Pioneer Block 6 ‘Oh Block’ Sauvignon Blanc 2009, New Zealand
£14.99 or £11.99 when you buy 2 bottles*
Line-Caught Norfolk Sea Bass Stuffed with Fennel and Lemon Thyme
Sauvignon Blanc is often a sublime wine to drink with seafood. This match is no exception. The grassy, herbaceous character of this superb wine complements the fennel and thyme to perfection.
Coney Pizzicato Pinot Noir 2008, Martinborough, New Zealand
£16.99 or £14.99 when you buy 2 bottles*
Staithes Halibut with a Bourguignon Sauce
This dish’s rich red wine, bacon-lardon and mushroom sauce tips the balance towards a red match. When I cook it, I find the light body and fresh summer berries of a New Zealand Pinot Noir set it off exquisitely.
If you’re having trouble finding the right partner for your favourite food or wine, we’re here to help. Email firstname.lastname@example.org with your matching dilemma and we’ll find you the perfect pairing.
*All prices valid until 26th April 2010