Pairings | Grilled octopus
Octopus seems an unlikely ingredient to be on trend but you’ll find it on a lot of restaurant menus at the moment. It’s far from an easy creature to cook (like squid it’s classified as a cephalopod rather than a fish) and it’s a measure of the kitchen’s skill as to whether it turns out tough or not.
Orange wines - white wines that are made in a similar way to a red, leaving the juice in contact with the skins - have become increasingly popular in the last couple of years, proving impressively versatile with food.
Even if you’re into wine I reckon there’s a fair chance you won’t have heard of Savatiano a grape that's indigenous to the Attica region of Greece and which is also used to make retsina.