Terras Gauda with California Roll
Terras Gauda
Winery Terras gauda
www.terrasgauda.com
D.O.: Rías Baixas
Grapes: 70% Albariño, 18% Loureiro, 12% White Caíño.
Ageing: No
Price: 12 €
Excerpt from the book “Pairings of spanish wines with exotic cuisines”.
Click to see the preparation of these dishes, in American recipes.
Many people refers to this wine as albariño, which is wrong. Its success is precisely based on this combination of grapes, so characteristic from the O Rosal region, which this winery distributed across its vineyards, each one at a different altitude and orientation in order to enhance the flowery, balsamic aroma of Loureiro, the exotic fruits of the white Caíño and the structure and fruit load of the Albariño.
This wine is so balanced and easy to drink that it may be considered simple, but no way, if you taste it carefully you will find a very complex range of nuances, that is why we have looked for a travel companion that respects its greatness.
In spite of being a great wine, it must not be stored for more than two years because the aromas of orange skin, white flowers, mint, eucalyptus and so on will vanish little by little and it is a pity.
California roll
In the turbulent and magical sixties, when the only things we knew about Japan in Spain were that they practised martial arts and had been devastated by American atomic bombs, in Los Angeles, in the middle of the hippie movement, a Japanese cook called Mashita Ichiro invented a maki-sushi adapted to American taste, with avocado, pickle, shrimps, mayonnaise, sesame... It was such a success that nowadays it can be eaten even in Tokio and there are chains specialized in "rolls".
The roll that we offer in our recipes chapter is the original one which can be found in nikkei restaurants, almost the signature dish of this Japanese-Peruvian fusion cuisine that is spreading so much throughout the world in this century.
Pairing
This wine can withstand many challenges. For example, it is superb with pork and gallinaceous poultry. Although it may accompany nearly all the dishes mentioned in this book, I wanted to find an exotic dish that would respect all its virtues, and this Japanese- Peruvian-Californian dish seemed ideal.
I have often confirmed this pairing because in our home we like these sushis very much, and we are always surprised at the explosion of flavours that takes place in mouth with every drink once it has been cloyed with this delicacy.
This dish is usually part of an informal table, and another advantage of this wine is that it goes well with nearly everything, mainly with this kind of cooking.