Traditional British Fish and Chips with Sauvignon Blanc from Chilli 

Valdivieso of Chili Sauvignon Blanc 2016 was chosen by my husband to accompany a Monday night dinner of home made fish and chips. A real treat for a school night. I rarely buySauvignon  Blanc as it often has very high acidity and strong flavours which I find overpowering. However, I was reserving judgement until I had tasted the wine and more importantly decided whether it matched the food. 

The colour of Valdivieso of Chili Sauvignan Blanc was clear and shiny with a golden green tinge. It reminded me of Golden Delicious apples. The nose was very powerful. Nothing resembling apples . It was fresh and citrusy, particularly grapefruit. On the palate it had a big hit of citrus, lemon and lime and then kiwi. 

A few months ago, I left a kiwi fruit to ripen and then smelt and tasted the skin, flesh and core- all in the name of wine research. The taste of this Sauvignon Blanc was the white core. There was a slight bitterness which, I knew would subside with food. Although delicious, it needed food. This was a fresh, very young wine with high acidity and I knew my husband had made a great choice in pairing it with fish and chips. 

The chips were made with Maris Piper potatos and deep fried in a traditional chip pan rather than an electric fryer with an inch of oil. The fish was haddock coated in batter made with very cold beer, water, flour, salt and pepper which was then twice fried for extra crispness. The peas were frozen garden peas and served as a healthy addition to the meal!

The wine came into its own with the food. It cut through the oil and complimented the fried fish beautifully. The freshly squeezed lemon on the fish was picked up in the wine and for a moment heightened the citrus notes in it. It also stood up to the starch in the potatos and the food and wine combination was a Monday night joy. 

My husband purchased the wine from Sainsbury’s and it cost £8. 

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