Calamari with Wine

I caught a big one!

The Story:

Who else eats only the rings?  Don't act like you don't know what I'm talking about.  You look down at a plate of calamari and see tentacles.  You can't believe you're eating squid in the first place and decide the rings look safe.  Plus, there's a side of marinara sauce to help calm your nerves.  After all, they kind of resemble mini onion rings.

The Pairing:

Calamari is battered and then fried, calling for a wine that not only works with fish, but one that can cut through grease as well.  That's why I selected the 2010 Val do Sosego Albarino (al-bar-EEN-yoh) from the Rias Baixas region of Spain.  I chose Albarino because of how well it complements seafood.  Some say you can taste the sea breeze in these wines.  Additionally, the citrus and green apple notes work nicely with the subtle seafood flavors and the notes of pepper that this particular bottle provides marry nicely with the cracked pepper sprinkled on top of the squid.  The wine's refreshing acidity helps to wash the grease off the tongue and since I like to squeeze lemon over the top of my calamari, the acidity stands up to this as well.  Next time calamari is on the menu see if Albarino is available on the wine list and watch the magic happen!


Please leave your comments in the section below!  How many of you have tried calamari?  Have you ever heard of Albarino?  Let's chat!