Pairings | Octopus
Octopus is a bit of a cult ingredient on restaurant menus at the moment. I’ve already noted two good wine pairings for it - with Baga and orange wine but this weekend I found another at the Sabor pop-up Polperia at the Dartmouth Food Festival.
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.
Cuttlefish is a pain to prepare as Hugh Fearnley-Whittingstall points out in the Guardian today but it is particularly delicious to eat. It’s often partnered with robust flavours so you need to think in terms of equally intense flavoured wines.