Published on July 13th, 2016
Fizz, Fish and Chips
What to drink with fish and chips?
This is a fizz which you could easily walk by on the supermarket isle
It’s made just like Champagne with the second fermentation in the bottle. Despite coming from the South West of France this wine is unbelievably fresh and delicate. The key is the indigenous grape Mausac, known locally as Blanquette, which retains an elegance and freshness when grown in the elevated vineyards at the foot of the Pyrenées. There’s also Chenin and Chardonnay in the mix too.
When eating Fish and Chips I want freshness to whish away the grease, clean flavours to match the clean white fish, but also a wine to glug, so a softer fizz like this is a better bedfellow than more structured Champagne with its high acidity – enjoy its freshly baked bread aromas with fresh apples, lemon zest, melon and a hint of flowers.
It even has its own nifty resealable stopper – perfect for the beach or saving for another day.
You’ll notice the date 1531 on the label. This is the recorded birthday of this wine, predating Champagne. Just as fish and chip shops vie to be the nation’s finest, in the world of fizz it is all about who first put the sparkle into wine? In Limoux they say they were the first, so who am I to argue, when it tastes this good.
So instead of Prosecco, Cava or Champagne, why not give this ancient fizz a try and don’t forget to tell me what you think.
Cheers to a glass of Blanquette, Fish and Chips!
- For a fab organic version, organic specialists Vinceremos has Bernard Delmas traditional wine
- Or for something with fruit desserts try the sweeter, low in alcohol ‘ancestral’ style from the Wine Society, made by Georges & Roger Antecch