This one is always a head scratcher for me.
Having a few people over for dinner this Friday. I generally like to start the evening with some Champagne. I also have a pairing lined up for all the courses except for the first, an octopus ceviche.
Generally, I’m concerned about the high acid of the ceviche totally throwing off whatever wine I pair with it. I’ve also decided that oak will probably not work well which cuts out my beloved White Burgs. I thought keeping the champagne rolling, but maybe thats too much acid? Same idea with Chablis or Muscadet. Then I thought a Spatlese to add a little sweetness to the acid.
I’m positive I’m over thinking this. Anyone have a good suggestion?
About to head to Peru, the ceviche capital. Will see how they pair, but I doubt it is wine.
What about a saison beer? I’m biased but octopus and acid say sake to me. If you let me know where you are I can recommend one you can get locally.
You can match the acidity with a no dosage champagne or GG Riesling but I worry it wouldn’t have the weight to match a heavy texture of the octopus. Saint-Aubin?
There’s also nothing wrong with not pairing a course, especially if you’re already opening with bubbles.
Champagne or sparkling wine. Add some popcorn on top of the ceviche broth. You’ll be happy.
Tequila/mezcal is my favorite.
This is where I was going. Clean, bracing, high acid, no oak.
A Greek white, especially something from Santorini.
^ +2
Doing this (Torrontes) at a wine club this weekend, matter of fact.
This is what came to mind for me. Txakoli would be another good choice.
How about a Palo Cortado or Amontillado?
Thank you all for the great suggestions. It sounds like the consensus is high acid, no oak whites.
I must admit that I’m not very familiar with Greek wines, Torrontes, or Txakoli but I like the idea of doing something different. Sounds like I have some research to do.
I would try some Sake.
This should do well with the acidity and adds some complexity to the dish.
I wouldn’t worry about matching acidic wine with acidic ceviche. You’re never going to find a wine that balances the outright sourness of the ceviche.
Beer and tequila work very well because they’re bitter. I would go for a white wine with tannin and natural body. Marsanne, orange wines, oxidized wines (in order of conventional to funky).
The only “wine” to serve with ceviche - I would also recommend chilled vodka or a crisp pilsner -
I liked the idea of going Peruvian.
Pisco Sour.
I’ve never tried the pairing but the first thing that came to mind was Albarino.