After a bit of research...

Now that fish and chips can found in every posh fish restaurant, wine has become as popular a pairing as a nice cup of builders' tea (good though that is).

But which one? * sparkling wine is always great with deep-fried foods - Champagne or a good bottle of English bubbly if you’re feeling extravagant, cava if you're not. (Champagne’s wicked with fish fingers too!) * a crisp Sauvignon Blanc is always a winner. So are similarly citrussy whites like Rueda, especially if you have a very sharp, punchy tartare sauce with your fish. * smooth dry whites like unoaked Chardonnay (especially Chablis) or Chenin Blanc go particularly well if you’re serving your fish with mushy peas. * dry perry - or cider - but I personally prefer perry (pear cider) with fish as it tastes more like a white wine. Sparkling perry is good too - on the same basis as Champagne. best bitter or pale ale - depending on what you call it. I’m not sure this isn’t the best pairing of all. black tea - with milk, of course. Another great British favourite. Top tip: Chips rarely make much difference to a wine or beer match. Unless you slather them with gravy. link

A few more pairings: Oysters and Chablis Apple tart and sweet Chenin Blanc Tuna and Loire reds Caviar and Champagne Lamb cutlets with Rioja Gran Reserva Chinese food and Bordeaux rosé Stilton and Tokaji Foie gras and Jurançon Chicken with morilles and vin jaune Steak and Californian Cabernet Sauvignon Game pie and first-growth Bordeaux Duck and Mourvèdre Crab and Australian Riesling Salade niçoise and dry rosé Lobster with ginger and Gewurztraminer Veal and Chianti Classico Smoked salmon and manzanilla sherry Truffles and Barbaresco Scallops and oaked Chardonnay Goats cheese and Sauvignon Blanc Pork belly and dry German Riesling Thai food and Pinot Gris Salmon and chilled Pinot Noir Sea bass and Albariño Vietnamese spring rolls and Grüner Veltliner Strawberries and cream with Muscat de Beaumes de Venise

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