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.
Grilled squid with lemon and herb butter & winter vegetables
Cooking utensils
- 1 Grill pan or charcoal grill
- 1 Small pot for the lemon butter
- 1 Cutting board & knife
Ingredients
For the grilled squid:
- 2 fresh squid (approx. 200 g each, cleaned)
- 2 EL Tbsp olive oil
- 1 Garlic clove (chopped)
- 1 TL Lemon juice
- Salt & pepper
For the lemon and herb butter:
- 50 g Butter
- 1 TL Lemon zest (grated)
- 1 TL chopped parsley
- 1/2 TL chopped thyme
- 1/2 TL chopped rosemary
For the winter vegetables:
- 1 small sweet potato (cut into cubes)
- 100 g Brussels sprouts (halved)
- 1 Carrot (cut into strips)
- 1 EL Olive oil
- Salt & pepper
Preparation
- Roast winter vegetables:Season the Brussels sprouts, sweet potato & carrots with olive oil, salt & pepper.Bake in the oven at 200°C for approx. Roast for 25 minutes.
- Prepare the lemon and herb butter:Melt the butter in a small pan, stir in the lemon juice & herbs.Keep warm
- Grill squid:Marinate the squid with olive oil, garlic, lemon juice, salt and pepper.Cook in a hot grill pan or on the grill for approx. Grill for 2-3 minutes per side
- Serve:Drizzle the squid with lemon and herb butter.Serve with roasted winter vegetables.
