What about something that shows some oxidative characteristics without being oxidized, such as Chateau Simone Palette blanc?
Carricante?
Riesling with a little RS…thinking Kabinett.
grape
How about dry furmint from Tokaj?
Lots of interesting suggestions. Now I want to try one of each.
David, the octopus/black olive/farro appetizer at Tagliata is a sublime pairing with the Terre Nere Rosato… perhaps a little cool today, but a perfect way to enjoy al fresco dining in charm city…
Henry, that menu is tantalizing.
From the archive.
Last evening a group of us enjoyed s a lovely Japanese BBQ . Grilled sardines really hit the spot and a verdejo and albarino (as suggested here) really matched nicely. Bravo. Sherry is a good mention here too.
I think a Tercero Cinsault rose would also be a wonderful match to that dish.
I’m thinking you need to try 8 different wines to determine what goes best.
Albarino, or Soave would be what I’d look for.
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agreed this ^
Wine makers in Europe make local wine that pairs with local food so you have a lot of options from the Mediterranean or even Portugal that technically isn’t Mediterranean so you have a lot of options. Obviously other wine regions can make similar whites so don’t count out California.
Staying with whites does not guarantee best pairing. Portuguese and Spanish have recommended their light-bodied fruity reds to go with charred octopus in restaurants I’ve been to before.
I like braising it in red wine and seasoning and then grill it or broil until there are some burnt crispy bits. With that any lighter and high acid red does well.
That’s right… in case it’s California octopus ![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink"){kind=small}
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We have a good tapas bar in Santa Fe that serves grilled octopus. We drink Sherry with this. Usually an Amontillado.
Another vote for Dry Sherry.
Also depending on how it’s prepared, possibly a Clairette Blache.