Theory Session
Chefs and natural wines
The point of this talk is to define the potential of natural wines in superior gastronomy.
Santiago Lastra and Anthony Gopal, chef and sommelier at the Kol* restaurant in London, Rafael Peña, from the Gresca restaurant, and Daniel Ochoa from Montia*, will be taking a look at the potential of natural wine as a foodstuff, and the way it changes, in a talk moderated by specialist journalist Matt Goulding, to iron out any problems chefs may encounter in natural wine, and help them use them successfully in more complicated combinations.
Related talks
Theory Session
Innovations in the dining room and new pairings
13:00 - 13:45 HRS
Ferran Centelles
Former sommelier at elBulli and Cofounder of Wineissocial and Outlook Wine (Barcelona, Spain)
José Antonio Navarrete
Sommelier at Restaurante Quique Dacosta*** (Dénia, Spain)
Annegret Kühnert
Restaurant Manager at Noma*** (Copenhaguen, Denmark)
Theory Session
Alternative taverns
13:00 - 13:45 HRS
Miguelanxo Besada
Sommelier and owner of Taberna A Curva (Pontevedra, Spain)
Jesús González
Sommelier and owner of La Tana (Granada, Spain)
Javier Vázquez
Owner of La Caníbal (Madrid, Spain)
