If you want to enjoy wine with octopus as a snack,smoked octopusis recommended.
Octopus is used in a wide range of dishes such as sashimi, simmered dishes, fried octopus, takoyaki, and oden, but if you want to pair it with wine without the hassle of cooking, smoked octopus is the best choice. (Store-bought)
Here, we'll discuss the compatibility between smoked octopus and wine.
About Octopus
One of the familiar ingredients in Japanese dietary life isoctopus.
You can see octopus in various places such as the fresh fish section at supermarkets, the snack section, and the prepared food section at convenience stores.
However, octopus is sometimes called"Devil Fish"overseas, and there are few countries other than Japan that consider octopus as food. (It is eaten in parts of Europe)
"It's so delicious though..."you might think, but from the perspective of countries that don't eat octopus, Japan might seem strange.
Now, there are many types of octopus, but the octopus caught in Japanese waters are mainly"Madako" (common octopus)and"Mizudako" (giant Pacific octopus), these two types.
Most of the octopus sold at supermarkets is Madako, but since Madako has thick skin and is not suitable for raw consumption, most are soldin a boiled state.
On the other hand, Mizudako has become commonly seen at supermarkets as well, but since it contains a lot of moisture and has thin skin, it is mainly soldin a raw state(for octopus shabu-shabu, etc.).
Since this is a wine site, we won't delve deep into the types of octopus, but as basic information, remember that in Japan, Madako and Mizudako are commonly eaten.
Taste and Health Benefits of Octopus
According to fishery processing information published by the Hokkaido Abashiri Fisheries Experiment Station, a 4.9kg Mizudako is77% water.
"Almost water", you might say, but when eating Mizudako sashimi or boiled (simmered) Madako, you probably feel a distinctive"umami".
Actually, octopus contains a lot of inorganic salts, B vitamins, and free amino acids, and"taurine", which accounts for half of those free amino acids, is thought to particularly contribute to its deliciousness.
This taurine is a component expected to have health benefits (fatigue recovery, prevention of arteriosclerosis and thrombosis, etc.), and the taurine content in octopus ishigher compared to other seafood.
Octopus is not only delicious but also expected to have health benefits.
As a wine snack, it's something you'll want to actively choose.
Smoked is Convenient!
Now, we've discussed octopus, so let's talk about wine pairing.
Octopus has a delicate flavor with little fishiness, so amongseafood, it's an ingredient that pairs easily with wine.
For example, if you search for"wine snack octopus", you'll find numerous recipes from carpaccio to ajillo, stir-fries using olive oil and herbs.
My personal favorite is Mizudako sashimi carpaccio topped with wine vinegar, olive oil, lemon, rock salt, and herbs.
It pairs wonderfully with fresh and fruity white wine.
However, these recipes require gathering other ingredients and cooking, which is quite troublesome.
So what I'd like to recommend issmoked octopus.
You often see products called"smoked octopus"at supermarkets, convenience stores, and liquor stores, but this is actually the perfect delicacy for wine snacks.
Especially Good Compatibility with Red Wine!
There is an unusual study that examined the aromatic components of raw "squid and octopus" and smoked "squid and octopus", which suggests thatsmoking adds a distinctive flavor to octopus.
For example, while the aroma of raw octopus consisted of several acidic components,many aromatic components, mainly phenols, were detected in smoked octopus aroma.
Naturally speaking, it's natural, but the study suggests that phenolic components are particularly important, andaliphatic hydrocarbons detected in smoked squid were not detected in smoked octopus.
Aliphatic hydrocarbons are components often detected in smoked fish products, but even considering that, smoked octopus may have elements that make it easy to pair with wine. (Does it lack the distinctive seafood flavor that tends to clash with wine??)
Furthermore, since many red wines undergo barrel aging,they possess smoky and spicy characteristics derived from phenols, resulting in high affinity.
The compatibility with red wine is undoubtedly excellent.
This Might Work
Not just theory, butI actually tried whether smoked octopus really pairs with red wine.
I deliberately used a foreign red wine that might clash with seafood and paired it with store-bought "smoked octopus", but the moment I put it in my mouth, the smoky flavor and red wine flavor harmonized, and the aftertaste was clean without any fishiness.
With a light squeeze of lemon juice,it seems it would pair well with white wine too without any discomfort.
If foreign wines are fine,Japanese winewould pair without any problem.
If you keep smoked octopus snacks on hand, they'll serve as wine snacks.
This is a pairing idea you should definitely remember.
Stock Easy Pairings
"Even snacks that are usually said not to pair well can pair if prepared this way."
Such approaches are unique and interesting, but there are many opinions that they require effort, and is it really necessary to go that far to pair with wine...
While it's different when enjoying at a restaurant on special occasions, if it's a day without any special events,you'll want to have several stocks that can be quickly paired.
"Smoked octopus snacks"are one of those stocks.
It's a recommended pairing worth remembering, so please try it.
References
Aromatic Components of Smoked Squid and Octopus*1 Kayoko Kasahara, Kokichi Nishibori