Madrid Fusión

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.