Pairings with octopus dishes

There are numerous traditional octopus dishes in countries like Portugal, Spain, Greece, Italy and Croatia. Its popularity quickly spread across borders, and there are countless versions.

Choosing a wine to pair with this cephalopod mollusc depends a lot on the seasonings used, as it is a seafood product that is pretty neutral in terms of flavour and very versatile in terms of harmonisation. Contrary to what happens in other seafood products, such as shellfish, the octopus is low in iodine. Iodine is an enemy of the wine's tannins. Products with high iodine levels are best with white wines because of the lower or no tannins. With low levels of iodine, the octopus has a diverse range of wine choices.

Now you know it goes well with white, rosé or red. But which style of wine do you choose to bring out the characteristics of some of the classic and more creative, octopus dishes? Look at our suggestions and complement them with your own experiences. Like we never get tired of saying, in the end, what counts is your preference.

The Classics 

Octopus à Lagareiro (Portugal)

After being cooked, it is baked in the oven, drizzled with olive oil and served with skin on roast potatoes. Apart from the inevitable olive oil, salt, garlic, and bay leaf are the traditional seasonings. Apart from the inevitable olive oil, salt, garlic, and bay leaf are the traditional seasonings. We prefer a young and fresh red wine or a dry and full-bodied rosé to match this structured dish and to balance the olive oil. An elegant and complex sparkling wine is not a traditional choice for the Portuguese, but to cut the fat and prepare the palate for the next bite, is divine. A structured and complex white wine with barrel ageing also fulfils the challenge.

Octopus Salad (Portugal)

In Portugal, octopus salad often is served as a starter or snack. Made from boiled octopus tentacles is sliced into small pieces, garnished with chopped onion and coriander, and seasoned with olive oil, vinegar and pepper. The acidity and liveliness of a light and fresh white wine or the refreshing fizz of a young and fruity sparkling wine are great pairings.

Galician Style Octopus (Spain)

It is an emblematic dish of Spanish gastronomy. After boiled is seasoned with olive oil and sprinkled with sweet Spanish paprika, often served with boiled potatoes with the skin on, but in Galicia tradition is served alone on a wooden plate. The intensity of its flavour depends on the paprika used, which can be more or less spicy. An aromatic white wine with crisp acidity has the necessary expressiveness and structure to enhance the octopus dish, combining very well with the spicy notes of the sweet pepper.

Octopus Fillets (Portugal)

Usually served with octopus rice to accompany, it consists of fried octopus tentacles after being previously cooked and passed through whisked eggs. In frying, a wine with vibrant acidity is always the best choice. The wine's acidity is very effective, cutting through the fat and enhancing the food. That is why we squeeze a few drops of lemon in rich and oily dishes. A velvety, fruity, high acidity white or a young, fruity sparkling wine goes very well with this Portuguese appetiser.

Grilled Octopus (Greece)

Grilled octopus or "Chtapodi sti Schara" is a traditional Greek dish with countless variations, as is inevitably the case with all the classics. After being pre-cooked, it is grilled over charcoal coals and seasoned with a sauce, with olive oil, vinegar and oregano. To go with this classic of Greek cuisine with charred notes and generous seasoning, a dry and structured rosé, light and not very tannic red wine, or a young and fruity sparkling wine are our suggestions.

Octopus Rice (Portugal)

It is one of the great classics of Portuguese gastronomy. Once cooked is incorporated into rice made with part of the octopus cooking water and seasonings such as garlic, pepper, onion, tomato and bay leaf. When served is sprinkled with chopped fresh parsley. If you choose a dry, full-bodied rosé wine, it will be difficult to go wrong. A young red wine with low-level tannins and without barrel ageing is also a great combination.

The Creatives

Octopus Ceviche

The octopus is seasoned with olive oil and lime juice after being cooked and cut into pieces. A touch of creativity is something everyone likes to give their ceviche. Mango, avocado or orange segments often are added to this simple but elegant dish. To go with a ceviche with tropical ingredients, go for a light white wine with citrus fruit notes. It will match beautifully and enhance the citrus quality of the dish.

Octopus Curry



After being cooked is incorporated in coconut milk with several spices and condiments such as ginger, saffron, garlic, chilli pepper, cinnamon, pepper, and cloves, among others. Served with white rice, it is a dish that calls for a wine with freshness and fruit to lighten the palate and balance the spiciness. Young and fruity sparkling wine with residual sugar presence is our first choice. The natural acidity of a sparkling wine combined with its natural effervescence is almost unbeatable when it comes to relieving and balancing the heat of this dish. A fruity and acidic white is another pair likely to soothe and refresh the palate.

Don't shy away from making your gastronomic combinations. The important thing is, whenever possible, to favour the consumption of octopus species that come from a fishery that uses sustainable catching methods.