Wines that pair with
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Gavi's most prestigious bottlings — Cortese from the heart of the appellation, with more depth and minerality. The serious side of Italian Riviera white.
Why it works with Deep Fried Calamari
Gavi di Gavi and Deep Fried Calamari make a workable pairing — taste, adjust, enjoy.
White · Medium · Off-dry
Same grape as Pinot Grigio, different attitude — the Alsatian style is richer, fuller, faintly honeyed, with the structure to handle pork, smoked fish, and Asian aromatics.
Why it works with Deep Fried Calamari
Pinot Gris's stone fruit and quiet structure flatter Deep Fried Calamari's natural sweetness.
Red · Medium · Dry
The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.
Why it works with Deep Fried Calamari
Sangiovese's mid-weight flatters Deep Fried Calamari without taking over — the everyday red strategy.
White · Medium · Dry
Italy's most-planted white grape — light, citrusy, neutral. Usually a workhorse in blends; occasionally serious from Abruzzo.
Why it works with Deep Fried Calamari
Trebbiano's mid-weight handles Deep Fried Calamari well; the acid keeps the pairing crisp without weighing it down.
White · Light · Dry
Marche's quietly excellent white — apple and almond, a faint bitterness on the finish, and unusual ageability for an Italian white. Try the Castelli di Jesi Riserva.
Why it works with Deep Fried Calamari
Verdicchio brings citrus and a mineral edge that flatters Deep Fried Calamari's delicacy.
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