The seafood white wine par excellence is Chablis. From vineyards planted in the limestone-strewn soils of the cool Chablis region north of Burgundy, come white wines made from the chardonnay grape - wines which unequivocally reflect both climate and 'terroir'. There can be a honeyed richness in Chablis wines - a weight of flavour and almost creamy texture perfectly matched with the sweetness of the squid and pine nuts in this dish - but the overwhelming experience of drinking good Chablis is one of citrussy, lean, steely dryness - like sucking on river pebbles. You're left hankering for another morsel of food and another sip of cool white to wash it down. And another… - Max Allen
The citrussy, minerally qualities of this fine French white are just the thing for a zingy squid and herb salad.