Calamari, known for its tender texture and mild flavor, pairs wonderfully with a variety of wines and beverages.
Whether lightly breaded and fried or prepared in a Mediterranean style, each preparation of calamari may inspire a different wine pairing to enhance your dining experience.
When considering your options, a crisp white wine is a conventional choice, offering a balance of acidity that can amplify the delicate flavors of the dish.
A Sauvignon Blanc or a vibrant Pinot Grigio can bring out calamari’s subtle tasting notes, while the effervescence of sparkling wines, such as Prosecco or Cava, complements breaded, fried variants of calamari, cutting through the richness with their lively bubbles.
If you are partial to red wine, a light-bodied Pinot Noir can be a surprisingly apt match, pairing well with calamari without overpowering it.
Choosing the right beverage transforms a simple meal of calamari into an enjoyable feast, delighting the palate with harmonious flavors and textures.
Understanding Calamari
Calamari, often synonymous with squid in culinary contexts, is a unique and versatile seafood cherished in many global cuisines.
Fresh calamari is highly prized for its soft, pliable texture and mild, somewhat sweet flavor profile, making it a delicacy when prepared correctly.
When choosing calamari, the quality of ingredients is paramount.
You should look for calamari that is either freshly caught or properly frozen. Freshness directly impacts taste and texture; thus, fresh calamari will ensure the best culinary experience.
The preparation of calamari involves several steps to preserve its delicate nature.
It’s essential to clean calamari thoroughly. The cleaning process usually entails removing the ink sac, membranes, and, in some cases, the skin.
Always handle calamari gently, and be sure to rinse it with cold water before cooking.
To highlight calamari’s natural flavors, the key is simplicity. Exposing the protein to high heat for a short time maintains its tender quality.
Overcooking calamari can result in a rubbery texture, which is commonly considered undesirable. This is why clean cuts and even cooking matter.
Remember, calamari serves not only as a rich source of protein but also as a culinary canvas for a variety of flavors and cooking techniques.
Whether served grilled, sautéed, or fried, calamari’s subtle taste pairs wonderfully with a wide range of seasonings and accompaniments.
Calamari Preparation Methods
Calamari can be prepared in a variety of ways, each bringing out unique textures and flavors to complement its subtle taste. Below are the common methods to prepare calamari with a focus on simplicity and enhancing its natural flavor.
Fried Calamari
To make fried calamari, begin by lightly coating rings of calamari in a mixture of flour, salt, and herbs.
Fry them in a skillet with hot olive oil until they’re golden brown, typically two to three minutes. It is crucial to avoid overcooking to prevent the calamari from becoming rubbery.
Serve immediately with wedges of lemon or lime for squeezing.
Tips:
Use paper towels to pat the calamari dry before flouring for better frying.
Maintain oil temperature to ensure even and crisp frying.
Grilled Calamari
Grilled calamari involves marinating the squid in a mixture of extra virgin olive oil, lemon juice, minced garlic, and fresh parsley.
Grill the calamari on high heat for a quick sear on each side, which should only take about one to two minutes. The goal is to create a slightly charred exterior while keeping the inside tender.
Marinade (for 1 pound of squid):
3 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt to taste
Calamari in Salad
Add complexity to a calamari salad by incorporating thinly sliced grilled or sautéed calamari into your greens.
Dress the salad with a vinaigrette made from lime juice, olive oil, salt, and a selection of herbs. The light dressing complements the calamari’s delicate flavor without overpowering it.
Garnish Suggestions:
Fresh parsley leaves
Thin lemon slices for an extra zing
Sautéed Calamari
For sautéed calamari, heat olive oil and a bit of garlic in a skillet until fragrant.
Add fresh or thawed calamari and sauté for two to three minutes until opaque, stirring constantly.
Finish with a splash of lemon juice and a garnish of chopped parsley—it should be simple, enhancing the seafood without smothering it.
Tips:
Keep the heat on medium-high to avoid simmering or boiling the calamari.
If using frozen calamari, ensure it’s thoroughly thawed and patted dry to achieve the best texture.
Storage: Cooked calamari should be stored in the refrigerator and consumed within two days. For optimal freshness and to avoid degradation of texture, avoid freezing cooked calamari.
Wine Pairing Basics
In approaching wine pairings, your primary goal is to create harmony between the wine and food.
Delving into wine characteristics and understanding how they match with various food textures and flavors is vital, as is choosing the right wine varietals.
Understanding Wine Characteristics
When you select a wine, consider the body, acidity, sweetness, and tannins:
Body: The body of a wine refers to its weight and fullness on your palate. Seafood, being lighter fare, often pairs with light to medium-bodied wines.
Acidity: Acidity presents as tartness and zest in wine, which can complement seafood with lemon or vinegar-based recipes.
Sweetness: Sweeter wines might pair with spicier dishes, creating a balance; however, with seafood like calamari, it is often best to opt for a dry white wine.
Tannins: Found mostly in red wines, tannins can add complexity but could potentially overwhelm delicate seafood flavors.
Pairing with Texture and Flavor
Your calamari’s cooking method influences the texture and, therefore, the pairing:
Fried Calamari: Look for crispiness and consider beverages that cut through the richness, such as sparkling wines or light white wines.
Grilled/Seared Calamari: Here, the char might invite a light red wine like Pinot Noir that won’t overpower the dish.
Wine Varietals to Consider
Here’s a guide to specific wine varietals and their suitability with calamari:
Wine Varietal
Notes
Pairing Suggestion
Sauvignon Blanc
High acidity with herbal undertones.
Ideal for calamari with zest or spice.
Chardonnay
Can be light and unoaked or richer if oaked.
Choose unoaked for a subtle flavor.
Pinot Grigio
Lively and zesty, often displaying lemon flavors.
Good match for a simple calamari dish.
Dry Riesling
Typically light-bodied with a balance between sweetness and acidity.
Versatile for various calamari preparations.
Pinot Noir
A light-bodied red wine with subtle flavors.
Prefers lightly seasoned or grilled calamari.
Sparkling Wine
The effervescence can cut through a fried dish’s richness.
Excellent with crispy fried calamari.
Rosé
Offers a middle ground with crispness and lighter red fruit notes.
Pairs well with a diverse range of recipes.
Pairing Calamari with White Wines
When pairing calamari with white wines, you should look for bottles that complement the dish’s delicate flavors without overpowering them.
Acidity, herbal notes, and a touch of minerality are characteristics to seek out in a white wine to harmonize with the light and sometimes herby components of calamari.
Sauvignon Blanc Pairings
Sauvignon Blanc is a top choice for calamari. This varietal’s high acidity and herbaceous qualities elegantly cut through the dish’s richness, particularly if it’s served with a squeeze of lemon or a parsley garnish.
To elevate your experience, select a Sauvignon Blanc with notes of apple and citrus that will bring out the subtle flavors in the seafood.
Lemon & Herb Calamari: Look for a Sauvignon Blanc with citrus undertones.
Garlic-Infused Calamari: Choose a bottle with mineral complexity.
Chardonnay Pairings
Chardonnay is versatile with calamari, especially when you have a warmer, oak-aged variety.
A Chardonnay that offers a balance of warmth and apple or stone fruit notes can complement breaded and fried calamari well, ensuring that neither the wine nor the seafood is overshadowed.
Breaded Calamari: Opt for a medium-bodied, oak-aged Chardonnay.
Grilled Calamari: A unoaked Chardonnay with bright acidity might be ideal.
Pinot Grigio Pairings
Delicate and crisp, Pinot Grigio provides a clean palate that pairs superbly with calamari. Its light body and subtle fruit flavors of pear and green apple sync well with lightly seasoned and fried squid, offering a refreshing contrast to each bite.
Classic Fried Calamari: A minerally Pinot Grigio can elevate the dish.
Calamari with a Mediterranean Twist: Choose a Pinot Grigio to enhance the freshness of the herbs and spices.
Uncommon White Varietals
Don’t hesitate to explore beyond the common varietals. An Albariño or Picpoul presents zesty freshness and a hint of salinity that mirrors the oceanic essence of calamari. Rueda or a crisp Riesling can provide a lively profile that pairs well with various calamari preparations due to their versatility.
Exotic Spiced Calamari: Albariño with its subtle complexity works well.
Simple, Lightly Seasoned Calamari: A Rueda or Picpoul offers a clean, mineral-driven profile.
Pairing Calamari with Red Wines
When pairing calamari with red wines, your goal is to find a light red that complements the dish without overpowering it. A proper wine pairing should enhance both the flavors of the calamari and the wine.
Light Red Wine Pairings
Pinot Noir: This light-bodied red wine offers a gentle balance to the calamari’s subtle flavors. Its notes of red berries and cherry harmonize well with the tender squid. Herb Seasoning Pinot Noir Light Herbs ✔️ Red Pepper Flakes ✔️
Serving Suggestion: Serve your Pinot Noir slightly chilled to maintain its delicate flavor while enjoying sautéed calamari dressed in a mixture of olive oil, herbs, and a pinch of salt.
Balancing Flavors with Red Wines
To keep the flavors balanced:
Opt for red wines that are not too heavy or bold.
If your calamari is sautéed and seasoned with warming spices or red pepper flakes, a light red wine can help tame the heat while still allowing the dish’s flavors to shine through.
Beverage Alternatives to Wine
When looking to complement calamari, ample opportunities exist beyond conventional wine that can accentuate this dish’s delicate flavors.
Choosing Sparkling Wines
While white wines are standard fare with calamari, sparkling wines add a festive twist. Your goal should be to seek out bottles that bolster the squid’s natural flavors without overwhelming them.
Cava: This Spanish sparkling wine, with its apple and citrus undertones, harmonizes beautifully with calamari, especially when the seafood carries notes of lemon or garlic in its seasoning.
Prosecco: An Italian counterpart, Prosecco tends to impart a brighter, fruitier profile. This effervescence can cleanse the palate between bites, ideal for fried or heavily seasoned calamari.
Crémant: Often more subtle than its counterparts, Crémant offers a nuanced complexity that won’t clash with lighter calamari preparations.
Exploring Beer and Spirits
Venturing into the realm of beer and spirits can provide refreshing pairings for calamari, with each beverage bringing its unique characteristics.
Beer:
Witbier: The coriander and citrus peel notes of a good witbier can complement calamari that’s been seasoned with similar flavors, like lemon and garlic.
Bold Text: Consider a chilled beer with crispness and a hint of bitterness as it can cut through the richness of fried calamari.
Spirits:
Gin: A spirit often infused with botanicals, juniper, and citrus, gin may be an unconventional choice, yet it can align well with the freshness of seafood.
Italicized Text: For an herbal twist, pair a gin with prominent notes of rosemary or basil with grilled calamari dressed in olive oil and herbs.
International Calamari and Beverage Pairings
In this section, you’ll discover how to complement calamari with beverages from around the world, enhancing flavors and elevating your dining experience.
Mediterranean Pairings
When enjoying calamari as a tapa or main course in Spain, pair it with a cold glass of Albariño. This wine is crisp and refreshing, balancing the richness of fried calamari. In Italy, opt for a subtle Greco di Tufo when serving calamari with pasta or risotto, as its acidity complements the dish’s slight sweetness. Greek dishes, such as calamari salad, resonate well with an Assyrtiko, renowned for its minerality and citrus notes.
Spain: Calamari Tapa + Albariño
Italy: Calamari Pasta/Risotto + Greco di Tufo
Greek: Calamari Salad + Assyrtiko
Asian Fusion Influences
Your calamari can take a delightful turn with Asian fusion, featuring bold flavors like soy, ginger, and lemongrass. To balance these profiles, select a bottle of Vinho Verde from Portugal, known for its youthful vibrancy and slight effervescence. Alternatively, a delicate, floral Sauvignon Blanc cuts through the richness and complements the dish’s complexity.
In an American setting, fried calamari is often enjoyed with robust dips and sides. Consider a sparkling wine, which contrasts the crispness of the batter with its effervescent texture. For a non-alcoholic option, iced tea offers a tannic balance to the savory, golden-fried squid rings often served as an appetizer.
When you present calamari, attention to detail can transform your dish from simple to gourmet. Consider the visual appeal and how it enhances the dining experience.
The Art of Garnishing
Your calamari should be presented with care. If serving rings, a simple yet effective garnish is a sprinkling of finely chopped parsley, adding a fresh color contrast. For chargrilled squid, a drizzle of extra virgin olive oil gives a glossy sheen and enhances the flavor. Always include a wedge of lemon on the side of the plate, allowing guests to add a splash of citrus to their liking.
Garnishes for Calamari:
Chopped parsley
Lemon wedges
Drizzle of olive oil
Ground black pepper (optional)
Proper Table Setting
Begin with a clean, white plate which makes the golden hue of the calamari stand out. If you’re serving calamari with a white wine sauce, consider warming the plates to ensure the dish maintains its temperature. Place a small bowl for discarded lemon wedges and a separate dish for crusty bread to accompany the meal, ideal for mopping up any excess sauce. If your calamari is part of a multi-course meal, ensure you have the correct utensils at each setting; a fork for the calamari, and a spoon for the sauce if necessary.
Table Setting Guide:
Warm, white plates for serving
Small bowls for lemon waste
Side plates for bread
Fork and spoon (as needed)
Frequently Asked Questions
When selecting a wine to pair with calamari dishes, the goal is to complement the delicate flavor of the seafood without overpowering it.
Which type of wine complements fried calamari best?
For fried calamari, a sparkling wine like cava or Prosecco adds a refreshing contrast to the richness of the dish. The effervescence and acidity cut through the fried exterior, enhancing your overall dining experience.
Can you suggest a wine that pairs well with calamari steak?
A light-bodied red wine such as a Pinot Noir can balance the heartier texture of calamari steak. Its subtle flavors harmonize well with the mildness of the seafood without overwhelming the palate.
What wine would you recommend with calamari in tomato sauce?
With tomato-based calamari dishes, a medium-bodied white wine like Chardonnay can blend splendidly. Look for one with a good balance of fruitiness and acidity to complement the acidity in the tomato sauce.
What are the top wine choices to accompany seafood dishes?
Crisp white wines such as Sauvignon Blanc and Pinot Grigio remain classic choices for a variety of seafood dishes, known for their ability to enhance the food’s natural flavors without dominance.
What is the ideal wine pairing for octopus to bring out its flavors?
For octopus, which can be more robust in flavor, a Rosé with its brighter notes or an Albariño from Spain, known for its minerality and zestiness, will complement the dish excellently.
Are there non-alcoholic beverages that pair well with calamari?
Certainly, if you opt for non-alcoholic choices, consider a chilled sparkling water with a squeeze of lemon or lime. This will add a citrus zest that echoes the lightness of calamari.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
