The German team is made up of the sommelier Maria Rehermann and the chef Marianus von Hörsten, owner of Klinker's restaurant located in the city of Hamburg. The German team's proposal for the International Final will be:

First course: Porcini foam with egg yolk, jerusalem artichoke and chives with "Amontillado El Tresillo" from Bodegas Emilio Hidalgo.

Second course: Lamb with polenta, kalamata olives and plumwith "Oloroso Tradicion VORS 30 Years" from Bodegas Tradición.

Dessert: Orange Sabayon, caramelised chocolate and oxalis with "Moscatel Promesa" from Bodegas Valdespino.

The sommelier Paul-Henri and the chef Fabian Bail were the winners in the Belgian final. They represent restaurant Paul de Pierre, from the small town of Maarkedal. They got their pass to the International Final with this menu:

First course: Mackerel, dashi, chorizo ​, artichoke, pak choi and lavas oil with "Fino Viña Corrales Pago Balbiana -bottled in 2020-" from Bodegas San Francisco.

Second course: Lamb | Hazelnut | Puree of celeriac and sesame | Stuffed zucchini flower with manchego and shiitake | Rosemary pomme fondante with "Oloroso" from Bodegas Gutierrez Colosía.

Dessert: Poached pear in tobacco and spices / Cremeux lemon / goat cheese ice cream with "Medium Old Harvest" from Bodegas Ximénez-Spinola.

The team made up of sommelier Peter Pepke, from Esmée restaurant, and chef Alan Bates, from Connection by Alan Bates restaurant, will compete in the IX Jerez Cup with the following menu:

First course: Raw scallop, apple and oyster with "Fino La Panesa" from Bodegas Emilio Hidalgo.

Second course: Hay Aged pigeon, beetroot and blackberry with "Oloroso Tradicion VORS 30 Years" from Bodegas Tradición.

Dessert: 70% rugoso bad fermentation ganache, Vanilla Ice cream with "La Bota de Pedro Ximénez nº 76 Jerez" from Equipo Navazos.

Restaurant Venta Moncalvillo * was proclaimed the winner of the Spanish Final. The team is made up of sommelier Iván Sánchez and chef Juan Pablo Stefanini and their menu's proposal is:

First course: And yet (Artichoke, potato and cheese) with "Palo Cortado Apóstoles VORS 30 years" from Bodegas González Byass.

Second course: Tribute to the past (Chard with cod tripe and cumin) with "Palo Cortado centenario La Saca" from the Roberto Amillo Collection.

Dessert: From salty to sweet ... (Spinach and pine nuts) with "Pale Cream" from Bodegas Urium.

The American team will be made up of sommelier Jordi Paronella and chef Nicolás Lopez, who carry out their work on the banks of the Hudson River in New York, at Mercado Little Spain restaurant, created by José Andrés. They compete in the International Final of the IX Copa Jerez with the following menu:

First course: Uni “Tocino de Cielo,” squab glaze, Manzanilla aromas with "Manzanilla Fina" from Bodegas De La Riva.

Second course: White Shrimp, ibérico ham consommé jelly, crispy bread, callos sauce with "Amontillado del Puerto -Gonzalez Obregón storekeeper-", from Bodegas Emilio Lustau.

Dessert: Payoyo Cheesecake with "Moscatel Dorado" from Bodegas César Florido.

Sommelier Sem Beks and chef Lars Aukema from Librije *** restaurant are the members of the Netherlands team that will participate in the International Final of the IX Copa Jerez. The restaurant, located in the town of Zwolle, competes with the following menu:

First course: Trout, vinegar, celery and mushrooms with "Fino En Rama" from Bodegas Gutiérrez Colosía.

Second course: Celeriac tartlet, miso and orange beurre blancwith "Palo Cortado Great Duke 12 Years" from Bodegas Juan Piñero.

Dessert: Toasted white chocolate, pistachio, raisins and blue cheese with "Medium Old Harvest" from Bodegas Ximénez-Spínola.

The team made up of sommelier Mattia Mazzi and chef Vincenzo Raffone from restaurant The River Café * represents the United Kingdom at the IX Copa Jerez. Their pairing proposal is:

First course: Butterbean Soup with mussels and guanciale casserole with "I Think Manzanilla" from Equipo Navazos.

Second course: Smoked Lamb Rack, charred Artichokes and romesco sauce with "Amontillado 12 years" from Bodegas El Maestro Sierra.

Dessert: Sbrisolona with spiced crema catalana and orange compote with "Palo Cortado Apóstoles VORS 30 years" from Bodegas González Byass.

The Russian team made up of sommelier Svetlana Dobrynina from Selfie* restaurant in Moscow and the chef Mark Statsenko, from Straight Fire restaurant in Samara, will be present at to the International Final of the IX Copa Jerez with the following menu proposal:

First course: Forgotten onion and orange, cooked in salt at 240 degrees with "Manzanilla Deliciosa" from Bodegas Valdespino.

Second course: Roasted cauliflower with pecan nuts with "Puerto Fino" from Bodegas Lustau.

Dessert: From plum to raisin, dynamics of the age with "Oloroso Solera 1842 VOS" by Bodegas Valdespino.