Theory Session
Alternative taverns
Wine culture is evolving thanks to new concepts of up-close taverns to democratise consumption with a range of offers.
Wine bars have evolved to become alternative taverns proffering different wines, and encouraging consumers to adjust their mindsets. Taberna A Curva (Pontevedra), La Tana (Granada) and La Caníbal (Madrid) are a few of them. Journalist Paz Álvarez will be in charge of this round table with people running these establishments, who are fostering the culture of wine.
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
Chefs and natural wines
12:00 - 12:45 HRS
Santiago Lastra
Chef at KOL* Restaurant (London, United Kingdom)
Rafa Peña
Chef at Gresca (Barcelona, Spain)
Daniel Ochoa
Chef at Montia* (San Lorenzo del Escorial, Madrid, Spain)
Anthony Gopal
Sommelier at KOL* (London, United Kingdom)
