[Closed] STW Somelliers, assemble!

Buckfast.

You'd love it. It's made by Benedictine Monks.

I’m liking PP’s suggestion, but as a crashing snob, I’d be going with Champagne.

You could get both and make a cocktail that'd confuse the shit out of the middle-classes.

I would have thought something like a good Chablis, something crisp with minerality, or perhaps a more oaked Burgundy to pick up the richness of the egg. We used to have F&C night with a good crisp Burgundy...

Liking the fizz suggestion. There’s a decent Cava around here comparable to a robust Prosecco.

Which is nice...

Any cocktail  containing Buckie is confusing no-one.  The middle classes need not apply.

They don't call it "Wreck the Hoose Juice" for nothing.

Ideal with egg and chips.

Gewurztraminer

... but only because it's a recent discovery that I like.

Somelliers? That's a job, you want a oenophile.

You leave sex out of this.

Chef confirms: Chablis.  🤠

a nice riesling, something to cut through the cloying ability of the eggs

this aldi one is amazing value at the moment

A Montée de Tonerre Première Cru. Lefevre, maybe.

What shoes for that?

If you're going Bucky, please don't eat from a plate.

Chef confirms: Chablis

obvious choice is expensive choice.
wine makers play you like a fiddle.

A co-respondent, to accompany a suitably raffish linen suit. Last days of summer, and all that.

Communion

A co-respondent, to accompany a suitably raffish linen suit. Last days of summer, and all that.

👌

Just bought a nice pair of Birk’s. That do, or a bit too down-market? This IS the Alpujarras... 😱

BTW, you’re not Peter York, are you?

More the Man from Del Monte, but with paperclips. 😎

Man from Del Monte

That's my father in law.

He worked for Del Monte running UK fresh fruit and some buying. He did say yes, but never wore a cream linen suit.

Chips = Champagne

Every time!

Tsk - it's Sommelier

I’ve just asked my Italian friend for you ,he happens to be head sommelier at a crazily posh London hotel restaurant.  He laughed and said a Beaujolais.  🙂

^ needs more specificity - Julianas or Chinon, perhaps? Being Italian, I’m surprised he didn’t tip a Bardolino or perhaps a Frapatto.

Cremant de Bourgogne or for a sharper slurp Col Fondo Prosecco (just remember to upend the bottle before opening).

Vintage Blanc du Blanc Champagne.

It may now be too late but i notice no one has asked the important question here - how is the egg cooked?

In honesty the egg is a red herring, given the chips will be soaked in vinegar (cos thems not chips if thas not) your choices are limited, you want a nice clean Sauvignon Blanc ideally. Something like a supermarket own label Marlborough one would be good (anything round the 8 to 12 mark probably) avoid fancy new world or anything old world, you want something deliberately one dimensional which the Kiwis and Aussies do well at a low to mid price point where everyone else fails miserably. Serve overly cold and it should cope with the salt and vinegar ok. Vinegar is one of the few things you can (in my opinion) pair wrongly, almost everything else is personal taste but a few things have the potential to make the wine genuinely unpleasant vinegar is one of them.

For eggs personally: boiled = fizz (something biscuity like a cremant de borgone will go well)

poached = fizz or a light red (young pinot noir or a nice lambrusco spumante (probably not bought in the UK as we seem to only import crap))

Scrambled = a nice rich dry white (a montrachet or pouilly fuissé)

Fried = a good dry white (something from Loire, like a fumé)

All personal taste though. Buckfast is good if it floats your boat.

Buckfast is good if it floats your boat.

More likely to sink your ship