Copa Jerez UK finalists announced

The five UK finalists for the Copa Jerez competition have been revealed at Sherry’s annual trade and press tasting, ahead of International Sherry Week, the fifth nationwide consumer campaign that celebrates Sherry.

Left to right: Ignacio Lopez de Carrizosa, Valdespino; Patricia de la Puerta, FedeJerez; Edward Butler, Williams & Humbert; Jose Manuel Soto, Diez Merito; Tim Holt, Barbadillo; Peter Dauthieu, Ehrmanns-Viniberia; Eduardo Davis, Tradicion; Javier Domecq, Rey Fernando de Castilla.

The annual Great Sherry Tasting took place in London on Monday 17 September at the OXO building on the banks of the River Thames. The tasting promotes the wines from Jerez to leading buyers, merchants, sommeliers and press, and saw wine wine trade professionals from across the country sample nearly 200 Sherry wines from 28 different producers, represented by 22 of the UK’s leading wine importers.

In addition to the main tasting, two masterclasses were held, the first hosted by Joe Fattorini, presenter of Channel 5’s The Wine Show, who explored what makes Palomino – the sole grape variety of all dry Sherry – uniquely suited to Jerez.

The second masterclass was led by wine writer Jamie Goode, who gave guests a detailed explanation of vineyards of the region and what makes ‘flor’ so indispensable.

The event also saw the announcement of the finalists for this year’s UK heat of Copa Jerez – the ultimate gastronomy competition for Sherry wines in which restaurants compete to create the best menu paired with Sherry wines.

The 2018 Copa Jerez finalists announced are:

• 2850 Wine Workshop & Kitchen (London)
• Asador 44 (Cardiff)
• Le Gavroche (London)
• Texture (London)
• Wernher (Luton Hoo Hotel)

Each team will now present its menu to judges at the UK Final, which is taking place in the competition theatre at The Restaurant Show on Monday, 1 October.

Speaking at the event, secretary general of FedeJerez – the Jerez producers and shipper’s federation for Sherry Wines in Jerez de la Frontera – Patricia de la Puerta, said: “We know the time and effort required to prepare a three course Sherry pairing menu is a great achievement in itself, and this year we have once again received an impressive selection of menus to choose from. On behalf of the Sherry producers, we wish all the finalists good luck at the UK final next month.”

International Sherry Week takes place from Monday 8 to Sunday 14 October, 2018.

For more information visit: www.sherryweek.wine

See the Copa Jerez UK finalists and their menus below:-

2850 Wine Workshop & Kitchen – Dave Watts, Executive Head Chef and Melania Battiston, Head Sommelier

• Ajo Blanco – Toasted almonds, pickled cucumber, Muscat grapes and oyster leaves paired with La Guita, Manzanilla, Hijos de Rainera PérezMarín
• Roasted guinea fowl breast with coco beans and their own sauce, pan fried foie gras, girolle mushroom and pomme Maxine paired with Palo Cortado de Jerez, Almacenista Cayetano del Pino, Emilio Lustau
• Hazelnut & Fig Clafoutis with spiced baked skyr and mint paired with Pico-Plata Moscatel de Chipiona, Bodegas Yuste

Asador 44 – Paul Bainbridge, Senior Sous Chef and Jessica Walker, Sommelier

• Carabinero crudo, head sauce, camarones, seaweed, ink tuille paired with Viña AB Amontillado, Gonzalez Byass
• In-house dry aged duck breast, turnip & grelos, blackberry, oloroso date, duck and five spice jus, hazelnut aired with Fernando de Castilla Antique Palo Cortado
• Pineapple tart tatin, amoroso Sherry and orange caramel, coca toast coconut ice-cream, coffee purée paired with El Maestro Sierra Medium (Amoroso)

Le Gavroche – Pedro Vicente, Demi-Chef de Partie and Daniele Aresu, Commis Sommelier

• Char-grilled langoustine, indochinese coating, bouillabaisse royale, rosemary-lemon gel, comice pear paired with Apostoles, VORS 30 years old, Gonzalez Byass
• Rack of venison en croûte forestière, prunes, Swiss chard, black trumpets, jus paired with Palo Cortado Viejo, Vinicola Hidalgo y Cia
• Stroopwafel, chamomile-jasmine ice cream, mulberries, Persian scents paired with Lustau Moscatel

Texture – Karl O’Dell, Head Chef and Alan Bednarski, Sommelier

• Scallops, Avocado, Cucumber, Wasabi paired with Tio Pepe en rama, Gonzalez Byass
• Pigeon, Turnip, Blackberry, Sherry jus paired with Palo Cortado, Bodegas Tradicion VORS 30 years Old
• Baby Pear, Raisins, Sponge, IseySkyr paired with Moscatel, La Cigarrera

Wernher at Luton Hoo Hotel – Ruth Hansom, Head Chef and Jonathan Boyer, Restaurant Manager

• Smoked eel, roasted cauliflower mousse, apple, almond, horseradish paired with Blanquito Manzanilla Pasada, La Callajuela
• Tournedos of Veal, black pudding, walnut and truffle crusted sweetbread, endive, plum paired with El Maestro Sierra, Oloroso 1/14
• Fig, orange, hazelnut and cocoa Sherry Trifle paired with Osborne Venerable PX