Time for a Bit of Fun: Matching Wines with Classic Cornish Dishes
Cornwall isn’t just known for its coastline, moorland and surf—it’s also home to some iconic dishes that speak to the county’s rich history and fiercely proud identity. So, we thought... why not have a bit of fun and pair these Cornish classics with some of our wines?
We're not claiming tradition demands a glass of Pinot with your pasty, but with the right bottle, even the most humble Cornish plate can become a food-and-wine moment to remember. Starting off strong, it's got to be the pasty!
Cornish Pasty
What makes it Cornish?
The pasty is pure Cornish legend. Traditionally filled with beef, potato, swede, and onion, it was a portable lunch for tin miners, complete with a crimped crust to hold while eating with dirty hands (then discarded). If it doesn’t have D-shaped crimping and meet strict content rules, it legally can’t be called Cornish!
Wine pairing: Beaujolais-Villages or a light Pinot Noir
Why? The earthy root veg, onion and beef cry out for a red with bright acidity and soft tannins. A fresh Beaujolais has that juicy red berry fruit and a light touch that won’t overpower, while adding a vibrant lift to the rich filling.
Cornish Pasty – © The Cornish Oven, https://thecornishoven.co.uk/
Fish & Chips (by the Sea, of course) - Beware of the seagulls though!
What makes it Cornish?
Cornwall’s fishing towns like Newlyn and Padstow have been hauling in beautiful cod, haddock, and hake for generations. Add crispy batter, proper chips, and salt air—it’s a seaside ritual.
Wine pairing: Albariño, Picpoul de Pinet or even a glass of Fizz!
Why? You want freshness and zing to cut through the batter and but for the flavours to not overpower delicate fish. Albariño from coastal Spain or a crisp Picpoul are perfect—bright, citrusy, with a touch of salinity to echo the sea.
Fish & Chips at Porthminster Beach Cafe – © https://www.aspects-holidays.co.uk/blog/food-and-drink/best-fish-and-chips-in-cornwall
Sunday Roast Chicken (with a Cornish twist)
What makes it Cornish?
Roast dinners are a British staple, but pair it with Cornish chicken, golden roast potatoes, and seasonal veg from the market, and it’s proper comfort food done right.
Wine pairing: Chardonnay (unoaked or lightly oaked)
Why? A good Chardonnay brings a bit of creaminess and structure without overwhelming the roast. Especially if you’ve got a gravy or a buttery herb rub on the chicken, it’s a match made in heaven.
Cornwall Roast Chicken – © https://www.jocooks.com/recipes/roasted-cornish-hens/
Cornish Hevva Bun
What makes it Cornish?
This lesser-known treat has a name linked to Cornwall’s pilchard fishing industry. The name ‘Hevva’ comes from the Cornish word huer, meaning “to look out.” Huerers were the watchmen stationed on the cliffs, keeping an eye out for shoals of pilchards. When they spotted fish, they’d shout “Hevva! Hevva!” to alert the community. After a successful haul, the fishermen would return home to the comforting smell of Hevva cake—a rich, fruity, lardy cake with a crosshatch top said to resemble fishing nets.
Wine pairing: Off-dry Riesling or Moscato d’Asti
Why? These buns have a savoury-sweet balance, and a lightly sweet white will enhance the fruit and spice. Off-dry Riesling offers acidity to keep things from getting cloying, and Moscato adds a little fizz and fun.
Cornish Hevva Cakes – © https://cornwallhampercompany.co.uk/product-category/cornish-food-drink/cornish-saffron-hevva-cakes/
Cream Tea (yes, jam first!)
What makes it Cornish?
It’s the jam-first rule that defines the Cornish cream tea. Scones, strawberry jam, and clotted cream—always jam first, cream on top (Devon does it backwards, apparently).
Wine pairing: Sparkling Rosé
Why? A light, dry sparkling rosé cuts through the richness of the clotted cream, while the red berry notes echo the jam. Local fizz if you’ve got it, but a Crémant or even an English rosé bubbly will do nicely.
Cornish Cream Teas – © https://www.roddas.co.uk/cream-teas/
Stargazy Pie
What makes it Cornish?
If there’s one dish that makes you do a double take, it’s Stargazy Pie. With whole fish heads poking through the golden crust (yes, on purpose!), this dish is as proudly peculiar as it is deeply Cornish. The name comes from the fish “gazing at the stars” as they poke through the pastry. The story behind it? A legendary fisherman, Tom Bawcock, braved stormy seas to save the starving village of Mousehole, returning with enough fish to feed everyone. The villagers baked them all into a hearty pie as a celebration of resilience and community spirit.
Inside, it’s rich and satisfying—typically packed with oily fish (like pilchards or sardines), potatoes, herbs, eggs, sometimes a splash of cider, and even bacon, all wrapped in a creamy, comforting sauce.
Wine pairing: Spanish Godello or light-bodied Viognier
Why? You need a white wine with enough texture and weight to stand up to the richness, but also freshness to cut through the fish and creamy sauce. A Spanish Godello offers citrus, soft stone fruit, and a savoury edge that complements the sea-scented filling. A lightly floral Viognier would also work well, especially if the pie leans into the herbal side. Either way, it’s a pairing as bold and memorable as the dish itself.
Stargazy Pie – © https://www.trewithendairy.co.uk/recipes/stargazy-pie/
Cheers (or should we say yeghes da (pronounced ‘yecki-da’)
