+4
I like David B’s Sherry idea too.
+4
I like David B’s Sherry idea too.
Retsina. I’m half serious.
Sherry is an outstanding suggestion.
Another vote for Manzanilla or one of the Campania whites.
Barolo. Had a 2012 Paolo Scavino Barolo with a whole grilled Branzino a while back - wonderful. Also great with octopus.
This past weekend, a 2017 Viña Reboreda Godello paired brilliantly with grilled octopus with chorizo, white beans, and crème fraiche.
Maybe this is non-responsive, but I had grilled octopus with black olives the other day, and it paired oh so well with a Mt Etna rosato (this one, the 18 Terre Nere)
Confident and likely very good advice!
My first thought was also Albarinho but a good quality Rueda (verdejo grape) will also work i think
Love the albarinho idea. Or, keeping with the Iberian theme, vinho verde?
I also have a fond recollection of octopus and a Donnhoff GG.
With the other ingredients I would steer towards a rosé that has some acidity.
Is grilled octopus now the new trendy food. Seems like every place I go now has this on the menu. And I do enjoy it
Is grilled octopus now the new trendy food. Seems like every place I go now has this on the menu. And I do enjoy it
Yes, it’s sort of what seared ahi was 15 years ago, or what crispy Brussels sprouts were 10 years ago.
I don’t mean that dismissively, though; I like all three things (when done well). But I wouldn’t be surprised to see all three of those on the menu at The Olive Garden at this point in time.
One other relevant factor — I think octopus is abundant and not an ecological problem to harvest the way ahi, Chilean sea bass and some other popular seafood items are.
David,
I had it last night. We were drinking Champagne and 2000 Giacosa. Both worked well, the Champagne a bit better.
Tom
Love the albarinho idea. Or, keeping with the Iberian theme, vinho verde?
I also have a fond recollection of octopus and a Donnhoff GG.
I second Vinho Verde, particularly made with the loureiro grape.
Any white from the north of Spain.
+1
I just got back from Spain, where I consumed Albariño regularly with olives and octopus. And when I was in Greece, ditto for Assyrtiko.
Ignoring the olives Huet Sec or Demi Sec is a fine match with grilled octopus.
I just had a similar prep with 2014 and 2015 Vatan Sancerre. Worked very well!
Assyrtiko from Santorini (Hatzidakis, Sigalas, Argyros, Gaia).
Yes! + many. Especially Sigalas. Unoaked version. It is the perfect match.