The Ultimate Culinary Pairing: Grongnet Champagne and the Patterned Squid

Meet the King of Squid: A Rare Seafood Delight

The patterned squid, often heralded as the "king of squid," stands as a true masterpiece of the ocean—a delicacy that seafood lovers highly covet for its impressive size, flavor, and rarity. Unlike its more common relatives, the patterned squid thrives in the deep sea, growing significantly larger with thicker, meatier flesh. What sets this species apart is its naturally sweet and umami-packed taste, making it an unparalleled choice for gourmet cuisine.

Adding to its allure, the patterned squid is elusive due to its remarkable intelligence, which makes it adept at evading fishing methods. As a result, it remains scarce and is seldom caught unless by highly skilled anglers. Once primarily known among coastal communities and fishermen, this esteemed seafood has gained widespread notoriety thanks to growing media coverage and increasing consumer curiosity.

My introduction to the patterned squid was during several visits to Seoul, where I enjoyed it as deeply satisfying tempura or delicately sliced sashimi. While these brief encounters impressed me, they left me desiring a more profound culinary experience with it—a dream that finally became a reality in the most serendipitous way.

An Invitation to Feast on Jeju Island’s Prized Catch

One evening, I received an unexpected invitation from a close colleague. His brother-in-law, an enthusiastic fisherman, had caught a patterned squid just off the coast of Jeju Island the day prior to our gathering. It was flown fresh to Gimpo Airport that very morning, destined for the dinner table at my friend’s house. This was no ordinary event; it was a celebration of a truly rare treat. My colleague decided to include me not just as a guest but also as someone who would genuinely appreciate such a coveted dish.

To honor this unique occasion, I promised to bring a bottle of Grongnet Champagne—a beautifully crafted and budget-friendly wine typically priced around 50,000 KRW during supermarket sales. Choosing a full-bodied Blanc de Noirs made solely from Pinot Noir and Pinot Meunier grapes, I felt confident in its compatibility with both the delicate sashimi and the richly flavored cooked squid dishes my friend intended to prepare.

Eye-Catching Elegance: The Patterned Squid Takes Center Stage

As the centerpiece of the evening, the patterned squid did not disappoint. Its sheer size was mesmerizing—its body dwarfed an adult hand and, paired with its legs, spanned nearly 50 centimeters, approximating the length of an arm. Sliced and laid out as sashimi, the squid provided a generous helping that filled two large plates. Initially, the meat seemed subdued due to rigor mortis, but as it rested for approximately 30 minutes, its natural sweetness blossomed, accompanied by a distinctive chewiness that felt tender and refined.

To explore the nuanced flavors, we tried a variety of dipping sauces: classic soy sauce with wasabi, gourmet olive oil with a touch of salt, rich sesame oil, and fiery red chili paste. Among these, the sesame oil—freshly pressed by my friend’s mother-in-law—paired with a pinch of salt proved to be the standout, complementing the squid’s umami and tender bite like no other.

The Grongnet Blanc de Noirs Champagne was the perfect counterpart to this feast. Boasting crisp acidity, a bold structure, and notes of bright fruit and toasted bread, its clean finish and lingering aroma paired brilliantly with the squid’s natural sweetness and the smooth nuttiness of the sesame oil. Together, the Champagne and squid offered a sophisticated harmony in both flavor and texture, elevating the culinary experience to new heights.

Versatility Defined: Pairing Patterned Squid in a Multi-Course Meal

Our evening didn’t end at sashimi. The patterned squid’s adaptability shone throughout the night as we sampled it in different preparations—grilled and tempura-battered, each highlighting its unique texture and flavor.

The robust character of Grongnet Blanc de Noirs made it a star companion, effortlessly adapting to the contrasting qualities of these dishes. The Champagne’s acidity balanced the rich, buttery notes of the grilled squid, while its fresh and crisp profile tamed the slightly greasy crunch of the tempura. Every bite and sip revealed new depths of flavor, a testament to the art of pairing exquisite food with just the right wine.

A delightful surprise capped off the evening. Black bean-flavored Korean ramen, topped generously with thick slices of patterned squid and paired with fermented green onion kimchi, proved to be a brilliant fusion that brought warmth and comfort to the table. The Grongnet Champagne again amplified the dish’s savory and tangy undertones, although we later discovered that it paired just as well with a local Korean whisky.

Not every wine took center stage as successfully, however. A New Zealand Pinot Gris lacked the necessary vibrancy to hold its own against the squid’s bold flavors. Reflecting on this, a Sauvignon Blanc with more acidity or a finely aged German Riesling would have fared much better. For the tempura course, a rich Chardonnay from Burgundy or California’s Napa Valley might have been an ideal match to complement its buttery richness.

A Memorable Culinary Experience with Endless Potential

Our dining adventure with the patterned squid, lavishly framed by fine wine and inventive cuisine, stretched over four glorious hours—from 6 p.m. to 10 p.m. Every dish seduced the senses, creating a near-perfect evening. Yet, as a passionate food lover, my mind wandered to what could have taken this unforgettable meal to even greater heights. I couldn’t help but imagine the sashimi adorned with salmon roe or uni to further enhance its oceanic vibrancy. Similarly, pairing the tempura with a homemade basil-infused mayonnaise or tartar sauce came to mind as tantalizing possibilities for future experiments.

On my subway ride home, these thoughts lingered, prompting me to scour my smartphone for prices on salmon roe, uni, and even caviar. Surprisingly affordable, I bookmarked several sources and made a mental note: should I ever be presented with another encounter with the “king of squid,” the feast would reach unparalleled sophistication.

About the Author

Eun-Jung Kwon, a celebrated journalist with over two decades of experience, is a connoisseur of food and wine. At age 50, he refined his culinary expertise at the Italian Culinary Institute for Foreigners (ICIF) in Piedmont, Italy. Since his return to Korea, Eun-Jung has become a distinguished voice in the food world, contributing insightful columns to publications such as Kyunghyang Shinmun and Yonhap News. He also shares his expertise as a lecturer and is the author of acclaimed titles like Wine and Tuna Mayo and Tasting Italy through Pasta.