another matching question

OK usually with squid I'm doing straight up grilled in a salad or something, and that works great with Muscadet Assyrtiko Albarino or
other crisp saline whites.

But tonight doing this as first course
http://whatthec00k.blogspot.com/2018/11 ... -stew.html

The richness of the tomato paste/red wine/pepper seem to argue against the crisp white, though it could cut through and work.
I'm thinking rose. Light red (Grignolino, lighter Gamay, etc) might work, but as we are probably doing red with main I'd prefer white or rose. Ideas?

[Robin Garr]

Rosé sounds like a plan to me, Dale!

[Jenise]

I think you're right that this dish needs more than an acidic foil, it needs some body and fruit. From my own cellar, I'd have considered a Giacosa Arneis or a Mordoree Tavel which would be roughly in the same part of the woods your Grignolino idea came from. But of course your event was last night so I'm too late to contribute. What did you serve?

Rose went pretty well, and Champagne ok. Big red (Bedrock) not so well.
I'm a big Ottolenghi fan, but I liked this recipe without really loving. It tasted more like "Squid in a red wine/pepper sauce" than integrated stew. I added some hot paprika which helped a bit. But next time I get fresh squid just grilling (with a salad with either Asian or Med. leanings)