Mediterranean lightness meets winter flavours
Delicately grilled squid, served with an aromatic lemon and herb butter and winter vegetables – a light but intense dish that scores with fresh herbs and fine acidity. The smoky roasted flavours of the grilled squid harmonise wonderfully with the buttery texture and earthy notes of the winter vegetables.
➡ But which wine goes best with it? In this article, you’ll find out why a fresh Vermentino, an elegant Chardonnay or a mineral Assyrtiko are the perfect accompaniment. 🍷🦑
🍷 Perfect wine pairing with grilled squid with lemon and herb butter
Why is grilled squid with lemon and herb butter a particular challenge for wine pairing?
Squid has a delicate but slightly meaty texture that requires a fresh acidity in the wine to avoid being too heavy. The roasted flavours and herb butter add an additional spicy & creamy component that requires a wine with a good balance of freshness, minerality and body.
➡ The perfect wine must be light yet structured, with a citrus-accentuated acidity and subtle herbal or marine notes.
1. vermentino (Italy, Sardinia or Tuscany)
✔ Why does it fit perfectly?
- Mediterranean herbal notes & salty minerality emphasise the seafood
- Citrus freshness & gentle bitterness go perfectly with lemon butter
- Light texture with crisp acidity ensures freshness
➡ Tip: A Vermentino di Gallura DOCG from Sardinia offers particularly great depth.
2. chardonnay (Burgundy or California)
✔ Why does Chardonnay work so well?
- Slight butteriness & fine woody notes complement the lemon-herb butter
- Mild acidity & mineral structure keep the dish balanced
- Elegant fruit flavours (apple, lemon, melon) ensure a harmonious combination
➡ Tip: A Chablis (France) or a Californian Chardonnay with a subtle use of wood is ideal.
3. assyrtiko (Greece, Santorini)
✔ Why is Assyrtiko an exciting alternative?
- Crisp acidity & salty minerality make it perfect with grilled seafood
- Flavours of lemon, lime & herbs harmonise with the lemon butter
- Medium body & subtle smokiness complement the roasted flavours of the squid
➡ Tip: An Assyrtiko from Santorini with light barrel ageing brings even more structure to the pairing.
Gegrillter Kalmar mit Zitronen-Kräuterbutter & Wintergemüse
Kochutensilien
- 1 Grillpfanne oder Holzkohlegrill
- 1 Kleiner Topf für die Zitronenbutter
- 1 Schneidebrett & Messer
Zutaten
Für den gegrillten Kalmar:
- 2 frische Kalmare (je ca. 200 g, gesäubert)
- 2 EL EL Olivenöl
- 1 Knoblauchzehe (gehackt)
- 1 TL Zitronensaft
- Salz & Pfeffer
Für die Zitronen-Kräuterbutter:
- 50 g Butter
- 1 TL Zitronenschale (abgerieben)
- 1 TL gehackte Petersilie
- 1/2 TL gehackter Thymian
- 1/2 TL gehackter Rosmarin
Für das Wintergemüse:
- 1 kleine Süßkartoffel (in Würfel geschnitten)
- 100 g Rosenkohl (halbiert)
- 1 Karotte (in Streifen geschnitten)
- 1 EL Olivenöl
- Salz & Pfeffer
Zubereitung
- Wintergemüse rösten:Rosenkohl, Süßkartoffel & Karotten mit Olivenöl, Salz & Pfeffer würzen.Bei 200°C im Backofen ca. 25 Min. rösten.
- Zitronen-Kräuterbutter zubereiten:Butter in einem kleinen Topf schmelzen, Zitronensaft & Kräuter einrühren.Warm halten
- Kalmar grillen:Kalmar mit Olivenöl, Knoblauch, Zitronensaft, Salz & Pfeffer marinieren.In einer heißen Grillpfanne oder auf dem Grill ca. 2-3 Min. pro Seite grillen
- Servieren:Kalmar mit Zitronen-Kräuterbutter beträufeln.Mit geröstetem Wintergemüse anrichten.
