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Grilled Octopus Wine Pairings

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Infographic explain

Pairing grilled octopus with wines that have bright acidity and refreshing fruit notes enhances the dish's rich, smoky flavors. Great options include Assyrtiko, Albariño, Chablis, and Retsina.

Best wine pairings with Grilled Octopus

Assyrtiko is a great choice to pair with grilled octopus. The citrus and stone fruit notes complement the slight char and smokiness of the octopus, while the wine's tartness cuts through the richness of the dish. The minerality from the volcanic soils adds a refreshing liveliness that enhances the seafood flavors. The white florals provide a subtle aromatic lift to the overall pairing.

Albariño pairs wonderfully with grilled octopus due to its refreshing citrus and stone fruit notes. The mouth-watering acidity balances the rich, smoky flavors of the grilled octopus. The hint of salinity from the Atlantic Ocean mirrors the oceanic nature of the dish, making it a perfect match. This wine's aromatic profile adds an extra dimension to the pairing.

Chablis makes an excellent pairing with grilled octopus. The crisp and lightly fruity profile, with notes of green apple and citrus, complements the flavors of the octopus. The bright acidity of Chablis cuts through the richness of the dish, providing a refreshing balance. Its mineral notes enhance the fresh, oceanic elements of the octopus.

A less common pairing for Grilled Octopus

Retsina is an interesting and less typical choice for pairing with grilled octopus. The pine resin notes add a unique, earthy dimension that pairs well with the smoky flavors of the grilled octopus. The fresh citrus and orchard fruit flavors provide a refreshing contrast, while the herby hints complement the natural flavors of the seafood. This pairing offers a distinctive and memorable experience.

What wine goes with Grilled Octopus?

Grilled octopus, known for its rich, smoky flavor and tender texture, is a dish that pairs well with wines that have bright acidity and refreshing fruit notes. Assyrtiko from Greece, with its citrus and stone fruit profile and lively minerality, enhances the flavors of the octopus. Albariño from Spain, with its refreshing citrus and salinity, mirrors the oceanic elements of the dish. Chablis from France, known for its crispness and bright acidity, complements the rich, smoky flavors of the octopus. For a less typical pairing, Retsina from Greece offers unique pine resin notes that add an earthy dimension to the dish.

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