More Info

MASTERCLASS

The sessions take a multifaceted look at the depth and potential of Cava, Sherry, Vino de Pago, and small-production DO wines, as well as premium olive oil. Through expert-led tastings, participants will gain a deeper understanding of their quality, diversity, individual character, and regional characteristics.

For the wine sessions, we welcome Ferrán Centelles, a world-renowned Spanish sommelier and wine journalist. He served as Wine Director of the legendary Spanish restaurant elBulli and was named Best Sommelier of Spain at the 2006 Ruinart Challenge. He received the National Gastronomy Award in 2011 and the WSET Outstanding Alumni Award in 2019. He currently serves as the Spanish wine specialist for the renowned wine media JancisRobinson.com.

For the olive oil session, we welcome Toshiya Tada, Representative Director of the Japan Olive Oil Sommelier Association. A Master Olive Oil Sommelier® and certified Olive Oil Sensory Panel Leader, he has served as a judge, including head judge, at olive oil competitions in Japan and abroad. In 2005, he founded the Japan Olive Oil Sommelier Association, dedicating himself to olive oil education and outreach. In 2012, he launched the international olive oil competition OLIVE JAPAN®, growing it into a globally recognized event, and is widely regarded as Japan's leading olive oil expert.

Program MasterClass

Session 1: 13:30–14:30

Speaker: Ferrán Centelles

Theme: Cava & Sherry — The Magic of Biological Aging and Limestone Soil

Session 2: 15:30–16:30

Speaker: Ferrán Centelles

Theme: Spain's Vino de Pago and Small-Production DO Wines

Session 3: 17:30–18:30

Speaker: Toshiya Tada, Representative Director, Japan Olive Oil Sommelier Association

Theme: Premium Extra Virgin Olive Oil

Please access the registration form below to review the details and guidelines, and complete your registration in advance.