A menu based on two courses and a dessert paired with three different Sherries have granted them the maximum score above the other six participating countries: raw scallops in salted rye bread crust, with Fino Valdivia; pulpo braised in ducks fat and afterwards roasted with almond oil, with Amontillado from Barbadillo; and for dessert ice cream of milk, hazelnut praline and coffee, with Pedro Ximénez VOS from Tradición. As for the combination between wine and course, an innovative proposal, honest and round. According to the members of the jury the proposal has been chosen for its great culinary quality and for the coherence of all the harmonies that have formed it.
Seven different prizes amongst which is the winner of the overall championship of the 5th Copa Jerez. The deliberation, has been borne by a jury panel composed by great names of international gastronomy and oenology: Josep Roca (El Celler de Can Roca), Master Sommelier and Master of Wine Doug Frost, critic and journalist José Carlos Capel, Ángel León (Aponiente), Master Sommelier Ronan Sayburn and Juli Soler (El Bulli). One contest and seven prizes At the contest, at which seven teams formed by a chef and a sommelier from prestigious restaurants from the world have participated, seven prizes have been awarded: 5th Copa Jerez Overall Champions – Best Food & Sherry pairing menu: Restaurant Clou (Denmark) Best chef: Jonathan Kjølhede Berntsen, from the restaurant Clou (Denmark) Best Sommelier: Hannes Desmedt, from the restaurant Hertog Jan (Belgium) Best Starter pairing: Restaurant Inter Scaldes (Holland) Best Main Course pairing: Restaurant Hertog Jan (Belgium) Best Dessert pairing: Restaurant Inter Scaldes (Holland) Most Creative pairing: No. 9 Park (EEUU)
Over 300 professionals of the industry TheHospitality School Escuela de Hostelería de Jerez has been witness during the whole morning of the biggest international gastronomy and Sherry Meeting. By the end of the 5th edition Copa Jerez has achieved a new dimension by incorporating a broad programme of activities in which over 300 professionals of the industry have participated which was followed on live streaming and through social medias by over 50,000 fans from all over the world.
14 professionals of the highest level The contest, considered nationally and internationally as one of the most distinguished competitions as to gastronomic pairing, has counted with exceptional participants. Representing Germany, the restaurant First Floor from Berlin (with one Michelin Star), lead by chef Karina Appeldorn and the sommelier Maria Rehermann; as finalists for Belgium, chef Jelle Cattelein and the sommelier Hannes Desmedt, from the restaurant Hertog Jan, renown for having obtained three Michelin stars in just five years being the youngest team in obtaining this recognition; for Denmark, restaurant Clou, with chef Jonathan Kjølhede Berntsen and sommelier Alexander Kjølhede Berntsen; for Spain, Ángel Luis Vellón, in the kitchen, and Iván de la Torre, for the wine section at the Madrilenian restaurant Il Bambino; from United States, Scott Jones, chef, and Melodie Reynolds, sommelier, from restaurant No. 9 Park in Boston; for Holland, Inter Scaldes (two Michelin Stars), with chef Paul de Groote and sommelier Koen Van der Plas; and as representative for United Kingdom, the London restaurant Galvin La Chapelle, with Kevin Tew at the head of the kitchen and Andrea Briccarello as sommelier.
"Copa Jerez is an extraordinary opportunity to be able to see how Sherry is combined in the world, to be able to show that in other cultures it is also possible, that Jerez shows a wine with great versatility, that that complexity, that flavour and that structure also have ground to grow in other kitchens that for us are far away, and that it is really a way not only to observe what is happening in other countries with our wines but also get a source of inspiration for our creations." Josep Roca, sommelier of El Celler de Can Roca and president of the jury.
Copa Jerez 2013 International Competition Copa Jerez is a competition of international harmonies with Sherries organised by the Consejo Regulador of the Denominations of Origin of "Jerez-Xérès-Sherry" and "Manzanilla Sanlúcar de Barrameda" and the bodegas federation Fedejerez. Created in 2004 with the aim to showcase the great potential of Sherries in gastronomic combinations, the contest challenges every two years at its International Final teams of chefs and sommeliers from different countries in the search of the perfect harmony.
The menus of the finalists Denmark Raw scallops in salted rye bread crust, with Fino Valdivia Pulpo braised in ducks fat and afterwards roasted in almond oil, with Blend of Amontillado Barbadillo Ice cream of milk, hazelnut praline and coffee, withPedro Ximénez VOS from Tradición Belgium Marinated sea bass with cream of avocado and wakame, sea berry, cockles and Sherry jus, with Manzanilla Papirusa from Lustau Ibérico pork, Cevennes onion, fried cauliflower, autumn truffle, with Palo Cortado VORS from Tradición Chocolate dessert with candied pears, chicory hazelnut ice cream with chocolate and Sherry Vinegar, with Cream añada1989 Lustau Spain Stewed Artichokes with warm foie and crispy ham, with Fino La Panesa Hidalgo Duck confit with candied figs, two-textures tomatoes, shallots and Palo Cortado Caramel, with Palo Cortado Dos Cortados from Wiliams & Humbert Cold red fruit soup, with Pedro Ximénez Old & Plus from Sánchez Romate USA Artichokes en barigoule, Deviled quail eggs, white gazpacho, white sturgeon caviar, with Manzanilla La Gitana Rohan duck breast. La Belle Farms foie gras, asparagus and truffle marmalade, marcona almond, fennel pollen brioche, with Oloroso from Lustau Mango Mousse, Cinnamon Graham Financier, rooibos, honey crunch, with Moscatel Gaspar Florido Holland Marinated vegetables, Ratte potatoes, Bari olive, orangeflower, with Fino Antique Rey Fernando de Castilla Oxtail, turnip, roasted mustard, duckliver and persillade, with Oloroso VOS Don Gonzalo de Valdespino Pineapple, Kombu, sea lettuce, Valrhona Caraïbe Grand Cru Chocolate 66%, with Moscatel Emilínof Lustau United Kindom Ceviche of Cornish sea bass compressed wartermelon and crispy hake jowels, with Manzanilla Las Medallas from Argüeso Saddle of rabbit, morcilla, serrano ham, and morels with Oloroso Gobernador from Emilio Hidalgo Prune and Hazelnut Financier, with Moscatel Emilínfrom Lustau Germany Red mullet with avocado and salad, with Fino Tío Pepe en Rama Pigeon with chestnuts and butternut pumpkin, with Oloroso VORS from Tradición Black chocolate with sea salt, Sherry ice cream and oranges, with Cream Isabela from Valdespino.
