Fried calamari has, in recent years, become one of the most beloved appetizers in restaurants all over America. And it's little wonder: They’re great for sharing, easy to eat, and prime the palate perfectly before a meal. Even wine is easy to pair with them. Just remember that the primary issue in pairing them will be the oil from the deep-frying. So you should look for a wine that will cut through all that grease and brighten the flavors. Fairly acidic white wines are best here, and you'll absolutely love a nice Soave or Pinot Grigio with it.
Food & Wines
Calamari
