Oroya -  Tierra de Castilla, Spain

Oroya White Wine

Tasting Notes

Comprised of three unusual grape varieties, Oroya is blended specifically to match the flavors and textures of sushi. With the skill of a master blender, Japanese-born winemaker Yoko Sato selected aspects from each of the individual wine components to accentuate the sushi experience.

The lion’s share of Oroya is made from Airén (60%), whose bright fruit characteristics provide a vivid counterpart to the bold flavors of soy, wasabi and fresh seafood.

Macabeo (30%) offers a crisp framework, cleansing the palate after each bite.

Aromatic Muscat (10%) provides a perfumed element and sweet fruit character to temper the heat found in wasabi.

Winemaking

The wine is sourced entirely from the Tierra De Castilla region of Spain, a relatively new D.O. that encompasses such luminary sub regions as Jumilla and Valdepeñas. The region is vast and varied: half of all the vineyard acreage in Spain is located here and a broad range of grape varieties flourish in the myriad soils and climate types.

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Food Affinities

The result of winemaker Yoko Sato’s personal quest to find the ideal wine for sushi, Oroya represents the fusion of two cultural treasures and traditions: Japanese food and Spanish wine. With its complex flavors, sushi and its accompanying ingredients require a wine that is crisp, aromatic and fruit-forward. Crafted from three unique grape varieties, Oroyo is a model wine for sushi enthusiasts.

Wine as an eminently sushi-friendly beverage
The explosion of sushi around the globe is proof of an unprecedented level of consumer interest in Japanese cuisine. Once restricted to the selection of beer or sake with sushi, savvy diners from Tokyo to Manhattan are choosing wine as the perfect accompaniment to their sushi experience. Oroya complements each sushi taste element with surprising versatility and never overpowering the flavors in the food.

Blend

60% Airén
30% Macabeo
10% Muscat

Analysis

Appellation: Tierra de Castilla
Alcohol: 11%
Acid: 5.66 g/L pH: 3.00
Residual Sugar: 6 g/l
Fermentation: Temperature controlled fermentation in stainless steel tanks.
Soil Type: Sandstones with gravel of limy. The subsoil is coarse limy, red hued and quartz sandstones.
Aging: Ready to enjoy now, serve chilled.