Joris Minne: What to drink with fish supper - Long's gets a booze license
What could you possibly drink with fish and chips? The purists will tell you a pot of tea is your only man, but thankfully owner John Copeland is not a purist.
Would you drink red or white, rosé or even grey wine (very on trend in the south of France, Greece and the Turquoise coast of southern Antalya) with a plate of battered haddock and thick cut chips?
The whole notion of red with meat and white with fish is an Edwardian construct, and while it rings true in some cases, it's not a hard and fast rule.
If it is a crime to drink a good red burgundy Pinot Noir with salmon, then arrest me now. Some reds would go down very well with fish and chips, not least a chilled Gamay from the Poitou in western France, or the dry fruit flavours of a Peth Wetz Spatburgunder from Germany.
But for most of us, the choice will be between Sauvignon Blanc or Chardonnay.
A Sancerre from the Loire or a Chablis from the east of France are miles apart in character, yet both are the French person's preferred drop with fish and seafood.
Copeland himself would go for a New Zealand Sauv Blanc, like the Ned or Marlborough.
And it's not just the fish you have to consider. Those chips could do with some help and the drier the wine, the finer the balance between the two.
Personally, I'll go with a very chilled glass of Assyrtiko from Crete, thanks very much.