Octopus

Assuming grilled octopus: charred over high heat until the exterior caramelises and the tentacles crisp at the edges, typically finished with olive oil, lemon, and herbs. The flesh is firm and slightly chewy, the charcoal adds smoke, the olive oil and lemon add fat and acid, and the overall flavour is clean, marine, and savoury. Oak is eliminated by the fish compounds in the flesh. The dish sits closer to a robust grilled seafood preparation than to anything delicate; it needs a wine with enough presence to carry the charred character.