001578    750 mL   $17.95

The proportions of this eccentric blend may change each vintage, but generally Flat Rock’s Twisted white is mostly Riesling, with Gewurztraminer and Chardonnay in support.

Taste profile: Just off-dry with crisp acidity giving balance, it features bright aromas and flavours of pear, grapefruit, passion fruit, lime and mineral. This is an ideal sipping wine.

Pairs with: Deep-fried calamari, tempura, or sushi.

A Vintages Essential*

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*Vintages Essentials Collection is always available in Vintages at select LCBO locations. Visit vintages.com.


By: Julia Aitken

Dusting the morsels of squid with Spanish smoked paprika before frying gives them a distinctive mellow flavour. You could use regular paprika but the result won’t be nearly as delicious.

Saffron Cream
1 tbsp (15 mL) warm water
1⁄4 tsp (1 mL) crumbled saffron threads
2⁄3 cup (150 mL) sour cream
1⁄4 tsp (1 mL) each salt and pepper

Paprika Calamari
1 lb (500 g) cleaned squid
1 tbsp (15 mL) olive oil
1 tsp (5 mL) smoked sweet paprika
1⁄2 tsp (2 mL) salt
1⁄4 tsp (1 mL) freshly ground
black pepper
1⁄2 cup (125 mL) all-purpose flour
Olive oil and vegetable oil for deep-frying
1 tbsp (15 mL) finely chopped parsley
Lemon wedges to serve

  1. To make Saffron Cream, stir together water and saffron in a medium bowl; let stand for 15 minutes. Stir in sour cream, and salt and pepper to taste until well combined. Refrigerate, covered, until ready to serve.

  2. To make Paprika Calamari, cut the tentacles from the squid. Cut squid bodies crosswise into 1⁄2-inch (1-cm) slices, making sure all the stiff pieces of quill (the squid’s “backbone”) are removed; cut each group of tentacles lengthwise in half.

  3. Preheat the oven to 200°F (100°C).

  4. Line a large baking sheet with sev eral layers of paper towel; put baking sheet in oven.

  5. In a medium bowl, toss squid with 1 tbsp (15 mL) olive oil, the paprika, salt and pepper. Put flour in a clean plastic bag.

  6. Heat equal quantities of olive and vegetable oil in a deep-fat fryer accord ing to manufacturer’s instructions. Alterna tively, pour equal quantities of olive and vegetable oil into a large pot to a depth of 2 inches (5 cm); heat over high heat until a candy thermometer registers 375°F (190°C).

  7. Add squid to bag of flour; shake well to coat evenly. Fry squid in batches for 11⁄2 to 2 minutes or until golden and crisp. Transfer each batch to baking sheet; keep warm in oven. When all squid is cooked, pile onto a warm serving plate. Sprinkle with parsley; garnish with lemon wedges. Serve with Saffron Cream.

Makes 4 appetizer servings

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