Wine Style: Douro Tinto

Sommelier:  José Luis Fernández, Best Sommelier of Ontario 2019

Master of Port semi-finalist José Luis Fernández recommends a medium-bodied Douro red wine for this dish. According to José Luis Fernández, this style 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.