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Cava and Japanese cuisine, a two-day seminar led by Álvaro Ribalta and sommelier Takayuki Kikuchi
The acidity of Cava, its fizz, and its delicate flavour are some of the characteristics that make it ideal for pairing with any dish, and especially an ideal match for Japanese cuisine.At the beginning of June, the D.O.Cava travelled to Japan to meet virtually with some of the most renowned professionals, sommeliers and journalists in the country. Starting with a Masterclass in Cava by Álvaro Ribalta on 2 June, we …
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