Red, white, and calamari all over

At Vino Vino, one of the things we love so much about our Calamari (one of Chef Esteban’s classic dishes) is how well it pairs with so many different types of wine.

Whether red, white, bubbly, sweet, or dry… It’s just one of those dishes — thanks to Chef Esteban’s light breading, high-temperature frying, and the high quality of the calamari themselves — that pairs well with whatever you’re in the mood for drinking.

The dish was superb the other night with this Domaine de la Janasse Côtes du Rhône Villages Terre d’Argile 2006. The earthiness and savoriness of this wine sang beautifully against the lightness of the seafood and the acidity of Chef Esteban’s tomato dipping sauce.

The wine is called terre d’argile (literally, clay subsoil) because of the high clay content of the growing site where the wine is “raised.” The soils give this juicy red that classic, unique minerality that you only find in the Côtes du Rhône, one of our favorite appellations.

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