Cava (Spanish wine)

With fish and chips A dry sparkling wine does to battered fish what a squeeze of lemon does: the acidity and bubbles cut through the fat of the batter and reset your palate for the next chip. Cava is made the same way as Champagne, with its second fermentation in the very bottle you buy, but usually costs far less, which makes it the sensible way to bring fizz to a fish-and-chips supper. Choose a Brut for this.