What wine pairs with grilled octopus?

Rosé de Provence

rosé · Grenache, Cinsault · Provence · France — 8–10°C

Provence Rosé (Grenache-Cinsault from the Maures), pale and chilled to 8°C, is the Mediterranean match for charcoal-grilled octopus; faded-citrus freshness calming the burning grill's smoke, dried herbs echoing rosemary and thyme burning on the embers, natural salinity prolonging octopus caught in Cassis coves and marked with black grill stripes.

Albariño

white · Albariño · Rías Baixas · Espagne — 8–10°C

Vibrant, saline Albarino elevates grilled octopus — the quintessential Galician pairing.

Picpoul de Pinet

white · Picpoul · Languedoc · France — 8–10°C

Picpoul de Pinet (native Piquepoul Blanc from the Thau lagoon at Mèze) — sharp lemon, sea salt, Mediterranean herbs and oyster minerality cut through grilled-octopus smoke; chiseled acidity slicing the burnt Maillard notes on tentacles, lagoon salinity echoing Mediterranean octopus, oyster edge prolonging the fleur de sel and Picholine olive oil finish.