Japan is one of cava's top five markets. This remarkable interest is palpable year after year, with a positive trend in every cava category.
As part of the series of activities planned for this year, a training session was held on July 5 on the latest developments in cava, underscoring the commitment to sustainability, quality and aged cavas.
In addition to representatives from the Cava D.O., the professional seminar featured renowned Sommelier Takayuki Kikuchi, who discussed the excellence of cava, its high quality and versatility by pairing each of the participating cavas with a small dish to showcase the versatility of cava with different types of food.
Independent wine buyers, sommeliers, restaurateurs and industry professionals made up the highly committed audience, which included more than 20 in-person attendees in the city of Tokyo, and 10 professionals attending virtually from other cities in Japan.
To represent the different categories of cava and production areas, this session featured a Cava de Guarda from the Josep Masachs winery paired with grilled sardines; a Cava de Guarda Superior Reserva Reyes de Aragón from the Langa winery with grilled scallops and strawberries; a Cava de Guarda Superior Reserva from the Escudero Dioro Baco Brut winery with grilled salmon; a Rosado Puerta Palma Brut Rosé from Marcelino Diaz with roasted chicken; and a Cava de Guarda Superior Gran Reserva Núria Claverol Homenatge from Sumarroca paired with crab croquettes.