In this week’s episode of Tasting Notes, Pearl & Ash’s Executive Chef Trae Basore shows Rebelle’s wine director Patrick Cappiello how to make Spanish octopus with andouille, vinegar potatoes and cilantro. As the perfect complement, Patrick selects a northern Italian wine from producer Burlotto made from a grape called Freisa—an ancient varietal known for being light and bodied, with a little bit of spice and good acid to combat the fat in the octopus.
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