Oroya -  Tierra de Castilla, Spain

History

The Story of Oroya Begins with Two Thousand Years of Tradition
Considered a hallmark of Japanese culture, cuisine and tradition, the history of sushi extends back to South East Asia in the seventh century. Revered today as an art form, sushi began as a primitive means to preserve fish. Clean, raw filets were fermented slowly over several months, pressed between layers of salt and weighted by a stone.

As cultures crossed and time passed, chefs replaced salt with rice soaked in vinegar and the fermentation process shortened from months to weeks. Finally, in 1820 sushi took on the form we recognize today, when a famous chef named Hanaya Yohei of Edo (modern-day Tokyo) served the first morsels of fresh sliced raw fish.

Oroya Sets a New Standard
Today’s sushi diners represent a sophisticated, growing market segment – food enthusiasts looking for a new flavors and experiences. Ensure your beverage menu meets and exceeds their dining expectations when you pour Oroya (“or-ph-YAH”).

In a class of its own, Oroya is the only grape wine expressly made to complement the exotic flavors of sushi. An impressive choice at an affordable price, Oroya sets a new standard for pairing fine wine with sushi.