Fish 'n chips 'n Chablis

Quintessentially British, fish and chips

Quintessentially British, fish and chips, England's contribution to the fast food revolution.

A lightly battered fresh cod with 'just fried' chips married with a home made tartar sauce (see below) is my idea of good food. Which makes it a perfect meal to compliment with wine.

Wine can be full of snobbery but there really is no need. It's more the price of wine that divides us.

My favourite white wine at the moment is Chablis from the noble chardonnay grape from the north of Burgundy.

You won't find Chablis in your three for a tenner section thankfully but even spending £7-£9 doesn't guarantee a good one, there are some very average Chablis wines out there.

My recommendation is Domaine de la Motte Chablis at £13.45 a bottle.

The wine is only in oak for 15 days with the remaining time in stainless steel vats.

The kimmeridgian clay and chalky soil where the forty year old vines are situated contain fossil remains of the once tropical valley that ran through Burgundy. The root system feeds from this calcareous layer which adds a unique mineral quality to the wine.

The fresh steely Chablis cuts through the oily fish and batter transforming an every day classic into a culinary masterpiece.

Fish and chips twice £9 plus wine £21. You won't eat and drink out better than this.

Recipe:

Tartar recipe
200ml/7fl oz mayonnaise
3 tbsp capers, drained and chopped
3 tbsp gherkins, drained and chopped
1 small shallot, finely chopped
squeeze of lemon juice
3 tbsp chopped fresh parsley
flaked sea salt and freshly ground black pepper

Mix and refrigerate until needed.

Food & Wine by Paul Sheerin
Pshearse@gmail.com