Three wines that work well with fish ‘n’ chips (featuring a ‘rare value’ pinot noir)

Ah, the foodie treat of my childhood! Any trip into Ararat in regional Victoria during the 1970s presented an opportunity to nag Mum for this most satisfying of meals. The Ford Zephyr would smell of newsprint doused in vinegar for days afterwards. All these years later, the aroma of fish ‘n’ chips, fresh from the fryer, is still magnetic.

Beer was my first accompanying drink of choice, but today, a fresh white, a rosé or a lighter pinot noir does the job.

Riesling has the acidity and dryness to cut through the oiliness, rosé is light so it doesn’t fight food flavours, while a lighter pinot noir is a bridge for those who simply must drink red.

Got a drinks question for Huon Hooke? thefullbottle@goodweekend.com.au