Sherry wines

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Copa Jerez

Participation

Copa Jerez is a biennial competition in which teams comprising a chef and a sommelier from eight countries (Belgium, Denmark, Germany, Mexico, the Netherlands, Spain, the United Kingdom and the United States) compete to achieve the best possible pairing between haute cuisine and Sherry Wines.

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Participants

Members of the team from each country are a chef and a sommelier currently engaged at a running restaurant (it could also be a catering company or similar). There is no obligation for both participants to work at the same establishment.

The participant establishments shall provide proof to the Organization of the Sherry wines and Manzanilla featuring in their wine lists.

The Sommelier

During the competition, the sommelier will be required to prepare the wines to be served, being responsible for the correctness of the serving temperature and glassware, the presentation of the wine bottles... In addition, the sommelier shall serve the Sherry wines to the members of the jury providing a detailed description of the wine chosen and explaining the reasons for the pairing with each dish.


The Chef

During the competition, the Chef will prepare the dishes to be served alongside each Sherry wine with the exclusive help of the soumiller, supported by staff from the Organization on minor tasks such as handing over utensils, finding equipement, washing-up, etc.

In addition, the chef will present the menu to the jury providing a detailed description of each of the proposed recipes and explaining the reasons why the food, flavours and textures pair so well with the respective Sherry wine chosen.

Copa Jerez

The Competition

The purpose of the competition is to devise a three-course meal with the proviso that Sherry wines from the “Jerez-Xérès-Sherry” and “Manzanilla-Sanlucar de Barrameda” Designation of Origin must feature as the paired wine for each course and to present it to the jury.

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Wines and Raw Materials

The wines

The contestants are totally free to select each of the three Sherry wines to be paired, noting that each team may use a maximum of two labels per bodega.

Each sommelier shall communicate its selection to the Organization at least two months prior to the competition. Three 75 cl. bottles of each selected wine (or equivalent if different bottle sizes) will be provided to the team to be used during the competition in Jerez.


Ingredients

Participants are allowed to bring their own ingredients if so wished or needed.

Furthermore, specific market ingredients may be available upon request. For this purpose, a detailed, written list of required ingredients must be provided to the organizer.

Rules for preparation and presentation

Preparation:

All preparation work, cooking and setting of the dishes, must be done on the day of the competition.

In the case that a particular ingredient requires any kind of preliminary preparation (marinated ingredients, very long cooking times, etc.) which cannot be prepared during the time stipulated for the competition, this shall be reported to the organizers at least one month prior to the competition. Acceptance of preliminary preparations shall be confirmed after consultation with the technical supervisor of the competition.

Portions to be prepared:

The number of tasting portions to be prepared will depend on the number of members of the jury. One portion must always be set aside for a photograph.


Presentation to the judges

The cooking stations for each team and their performing order will be decided by a draw to be done in front of all the competing teams.

The Presentations to the jury may be made in Spanish or English. Interpreters will be available for the jury members.

The jury will evaluate the proposals from the different teams based on the overall quality of the pairing menu presented, the degree of harmony between food and wine, as well as the justification for each of the proposed pairings.


Service to the judges:

The sommelier will serve the wine to the judges before the arrival of the food.

Thereupon the dishes will be served to each judge, for which the teams will have two waiting staff at their disposal either provided by the Hotel and Catering School or the organisers.

Changes between one service and the next (plates, glasses etc.) will be carried out by staff provided by the Hotel and Catering School or the organisers.


Presentation to the judges:

Each team will be allowed a maximum of 10 minutes to present each proposed pairing to the members of the jury. During this time they shall:

  • Present and explain the dish (chef)
  • Serve and explain in detail the wine chosen (sommelier)
  • Describe and justify the food & wine pairing (both)
  • Answer questions from the members of the jury (both)


Equipment:

The Organisation will provide the participants with the kitchen space and equipment needed for the competition, as well as the cooking utensils and kitchenware. In addition, a selection of tableware and glassware for the presentation of the teams creations will be provided by the organisation, however, participants may decide to use other equipment, tableware or glassware that they might decide to bring themselves.