🍇 Confessions of a Wine Lover
A 5-Part Series of Sips, Slips, and Self-Inflicted Wine Drama
You could say I know my way around a wine list. I swirl, I sniff, I even say things like “good structure” with a straight face. But even seasoned wine lovers have their moments—and by “moments,” I mean mildly embarrassing, occasionally dangerous, often hilarious encounters with the world of wine.
This five-part series is a celebration of those very moments: the accidental pairings, the mispronunciations, the tasting room disasters. Because for all the prestige and polish of wine culture, the truth is, it’s meant to be enjoyed. And sometimes that enjoyment comes with a splash of humility… and maybe a screwcap.
Welcome to Confessions of a Wine Lover—where the palate is refined, but the stories are usually not.
,🍝 Episode 4: The Fancy Wine and Fish Sticks Moment
Confession:
I once opened a Premier Cru Chablis to pair with frozen fish fingers (fish sticks for my American side) – cooked of course. The absolute British best are Birds Eye Fish Fingers. No shame. Actually—full pride. It was one of the best food and wine pairings I’ve ever had.
The Story:
The day had been long. The kind of long where the idea of cooking anything that didn’t come from a box felt wildly ambitious. My freezer offered one option: a sad, half-forgotten package of fish fingers, glowing with that unmistakable orange breadcrumb hue. It was either that or cereal. These were often the only two staples I always had in my flat in London. I was so cash poor in my London days!
As they crisped up in the oven, I decided they deserved a little upgrade. A reward, which was a gift from one of the Partners at my company. So, I opened a bottle I’d been saving—a Premier Cru Chablis. Yes, it was probably meant for oysters or delicate seafood prepared by someone with a culinary degree. But that night, it met its match in fish sticks.
And you know what? It worked. The wine’s crisp minerality cut through the salt and grease. The lemony zip danced with the faux-fish flakiness. I plated them on actual dinnerware, added a dollop of tartar sauce, and pretended I was at a rustic French bistro that happened to serve frozen foods. Très chic.
Takeaway:
Wine doesn’t need an occasion—sometimes the magic is in the mismatch. Great bottles can elevate even the humblest meal. And honestly, pairing a fine wine with fish sticks is the kind of subversive elegance I can get behind.
Wine Pick: Domaine du Colombier Chablis (Burgundy, France)
Taut, mineral-driven, and brimming with citrus and green apple. This wine has enough sophistication to carry a seafood tower—and enough humility to hang out with your favorite freezer aisle relic.
