Wines for British Food
You might think that any wine will do if you’re eating British food – it just has to make it bearable, after all…
Well, you’d be wrong, because the UK’s cuisine is surprisingly varied and palatable, as well as quite receptive to wines from all over the world. Here’s a few classic UK dishes that you could make yourself, or try out if you visit Britain in the near future, and their ideal vinous partner.
Most smoked seafood is best with lower-alcohol, off-dry wines, so try a Chenin Blanc as this will soften the smoked flavour and work with the saltiness.
Fish and chips
You can’t go to Blighty and not try fish and chips! You especially can’t not try it with a sparkling Chardonnay, more so if it has citrus notes here and there. A sparkling wine will always work well with fried foods because it helps to cut through the grease.
A Sunday roast
The British Sunday roast has it all – meats, vegetables and roast potatoes, as well as Yorkshire puddings. For this hearty feast you need a sturdy Malbec to wash it all down.
You can also find these outside of Wales and these sweet, flat, buttery raisin cakes go really well with a Madeira, which brings out the sweetness and the sharpness of the raisins all at once.
Lancashire hot pot
You might be surprised to find that this lamb (or sometimes mutton) dish works really well with a Chardonnay, but it does. The hot pot is actually quite a delicate affair, with sliced root vegetables and potatoes, as well as a thin sauce, covering the lamb. It’s filling, but not beefy (obviously), so an oaky Chardonnay is ideal.
Braised lamb shank
A braised lamb shank is often served with creamy or masala potatoes, as well as a thick sauce and crunchy seasonal vegetables. To stand up to this hefty dish, you’ll need a fruity red Zinfandel to both bring together the different elements while holding its own against them.