FRIED & FIZZ: The Ultimate Pairing Guide
The Buffalo Fried Oysters at Shoreditch’s Pearly Queen are my absolute go-to girl dinner with a glass of Champagne.
It’s no secret I’m a sparkling wine fan, but one of life’s greatest joys is when you strip away the sometimes precocious nature of fizz and enjoy with something that feels so wrong. But oh my, is it so right.
Grease meets acid. Crunch meets fizz. If like me you are partial to a ‘girl dinner’, or you’re planning a small plates menu, this guide is for you.
There’s actually a huge amount of science behind the sparkle though – the high acidity acts like a palate cleanser, cutting through fat and salt with precision. The bubbles themselves, carbon dioxide in action, aren’t just a nice touch: they physically lift grease off your palate, keeping each bite as fresh as the first.
This kind of pairing is a textbook example of using contrast to achieve balance – leveraging the structure of the wine to harmonise with the richness of each dish. Acidity is the key player when working with high-fat foods. Residual sugar, when used with caution, balances spice and offsets saltiness without overwhelming the palate. Sparkling wines with moderate alcohol and refreshing acidity (particularly those that focus on disgorgement and dosage levels) show how structural elements can make the humble fried dish a lot more complex.
Production method matters too: Charmat (tank) method wines tend to deliver more fruit-forward brightness, while traditional method wines add more autolytic depth, making them more suited to dishes with umami notes or layered seasonings.
Here’s my guide on what to eat when you’re tucking into a golden plate of deliciousness:
THE CLASSIC COMBO: Fried Chicken
Southern-style & Blanc de Blancs Champagne
Buttermilk crunch meets razor-sharp acidity. The clean, citrusy nature of the Blanc de Blancs lifts each bite.
I’d recommend: Ruinart Blanc de Blancs, Piper Heidsieck Blanc de Blancs, or for an English touch, perhaps the Gusbourne Blanc de Blancs
Nashville Hot & Off-dry Prosecco/Demi-Sec Champagne
You need a touch of sweetness here to balance out the cayenne spice. Demi-sec is the perfect partner to temper the heat.
I’d recommend: Veuve Cliquot Rich Champagne, Bisol Jedi Valdbbiadene Prosecco
Korean Fried Chicken & Pet-Nat Rose
Often served with a sticky gochujang glaze, you’ll want something funky, fruity and edgy to compliment.
I’d recommend: Tillingham Pet-Nat Rose, Sad Meli Pet-Nat
‘Bucket’ Chicken & Brut Nature Cava
You need a bone-dry fizz to cut through those 11 herbs and spices. Xarel.lo heavy blends also lean a lot more savoury which is perfect for an MSG-heavy bite.
I’d recommend: Raventos Blanc i Nit, Can Sala Brut Nature 2008
…BEYOND CHICKEN…
Buffalo Fried Oysters & Vintage Champagne
Pearly Queen in Shoreditch do it sooo well. Pairing briny, spicy and golden oysters with the structure and complexity of a vintage Champagne is the perfectly balanced pair.
I’d recommend: Cuvee Dom Perignon, Bollinger La Grande Annee
Triple Cooked Chips & English Sparkling Rose
Salt and crunch are equally as moorish as bright berry fruit and a lick of acidity.
I’d recommend: Nyetimber Rose, Rathfinny Blanc de Noirs
Gyozas & Cremant de Loire
Umami, soy and ginger need something a little floral, spicy but still acidic to balance fragrant foods, so a Chenin-rich Cremant is what you need.
I’d recommend: Langlois-Chateau Cremant de Loire
TO FINISH…
Beyond the technical elements, this taps into a wider trend toward the democratisation of wine. No longer just reserved for starchy white tablecloth establishments, pairing sparkling wines with casual, comfort and street food dishes is growing in popularity. The contrast between elevated wine and everyday food makes the experience feel somewhat rebellious - it’s luxury with a bit of an elbow nudge.