2001 William Fevre Chablis Champs Royaux

[Thomas]

WOW the absolute best calamari dish I ever had was prepared in a family-run restaurant on the Greek island, Samos. I have been trying to duplicate the wonder of that dish since I had it in 1975. I have come to the conclusion that it was so good because the calamari had been alive until about an hour before the restaurant battered it in a light lemony breading and quick fried it in olive oil.