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 learned about the traditional method of elaboration, the classification and typologies of Cava, as well as the latest developments in segmentation and zoning.

Renowned Japanese sommelier Takayuki Kikuchi led the educational Masterclass on Cava on the second day, and he explained its excellent potential for pairing. In this session, the versatility and close links between Cava and Japanese gastronomy were demonstrated through a tasting and pairing with different complementary ingredients of Japanese cuisine.

The enthusiasm of the attendees was obvious, with comments about the exceptional quality of the Cavas tasted. The participants were extremely pleased with both days’ sessions, even indicating that it had been the best seminar they had participated in thus far.

On this occasion, participants were able to enjoy the following Cavas: Agustí Torelló Mata (Agustí Torello Mata Kripta Gran Reserva), Alta Alella (AA Mirgin Gran Reserva), Dominio de la Vega (Dominio de la Vega Authentique Reserva B.N.), Freixenet (Freixenet Trepat Brut), Muga (Conde de Haro Bodegas Muga), Torreblanca (Grimau Trencadis Brut Nature).