Master of Port semi-finalist José Luis Fernández recommends a medium-bodied red wine (2014 Dona Matilde Douro Tinto) made from a blend of touriga nacional, tinta roriz and tinta amarela. According to José Luis Fernández “the wine has notes of fresh and ripe red fruits, with nice floral hints and a subtle savoury component….It is delicious and definitely easy drinking. The wine compliments the dish with its savoury component and vibrant acidity cutting through the richness of the dish making for a harmonious combination.


2 lb octopus

1/2 white onion, diced
4 tbsp olive oil
2 garlic cloves, sliced

3 medium potatoes cut into quarters

1 tsp tomato paste

1 tbsp red pepper paste

1 tbsp red pimento paste

3/4 cup dry red wine

1 pinch fresh parsley 

1 bay leaf 

1 tbsp  cumin

1 1/2 cups water

Salt, to taste
Pepper, to taste


Directions: Wash and cut octopus into bite size chunks. Sauté the onions with the garlic in olive oil at medium heat in a medium-sized pot. Add the octopus and sear it slightly, then add the wine, water and the rest of the ingredients. Cook at medium heat until everything is tender and cooked through.


Pairing: 2014 Dona Matilde Douro Tinto

Sommelier:  José Luis Fernández, Runner-up Best Sommelier of Ontario 2017, Quatrefoil Restaurant, Dundas