What would you drink with:
WOOD GRILLED OCTOPUS castelvetrano olives, salsa verde, fresh pepperoni, chilled legumes
This fellow suggests Gruner as a match for the olives, but I doubt I’ll find one on the list and I don’t have any in the cellar:
How about:
WHOLE GRILLED BRANZINO herb relish, campari tomatoes, shaved fennel grilled lemon
Whenever I am challenged with a food pairing which leans toward a white wine, I always choose a skin fermented white. It always amazes me how the texture, phenolics and aromatics seem to work with difficult dishes.
Will a skin fermented white (orange wine) work with the octopus prep, can’t say for sure but I bet it will
I’m not sure if the olives will throw this pairing off, but if they weren’t there, I think a dry or young off-dry (depending on how much heat you’re getting from the salsa) Riesling would be great.
I’ve had it in Spain with sherry and also with Txakolina, Vino Verde both red and white, Albarino, Godello, and red Rioja. And I would imagine that a good crisp white from Greece or Italy would be pretty good too, or a rosé.
Makes me hungry to think about it - it’s been ages since I’ve had it.