Copa Jerez 2019 competition unveils UK finalists

Drinks: Drinks, Sherry, Wines
Location: Europe
Other: Competitions

The annual battle of ‘food and flor’ has just begun, with the finalists announced for this year’s Copa Jerez competition.

Billed as the ‘ultimate gastronomic competition for sherry’, this year’s competition entrants had to create a three-course food and wine pairing menu, using only Andalucia’s most famous fortified.

Judges from sherry’s regulating council Consejo Regulador and Wines of Spain analysed entries from chef/sommelier teams across the UK and announced the winners at the Great Sherry Tasting earlier this week.

The five successful applicants going through to the Copa Jerez UK final are 28-50 Wine Workshop and Kitchen, Texture and Le Gavroche, which are all London, Wernher in Luton, and Asador 44 from Cardiff. The latter continues a good run of form for the Spanish-themed Wales/West Country 44 Group, which recently won the Wines of Rioja competition.

Each team will now have to present its three-course wine and food menu to a panel of judges in the Competition Theatre at the Restaurant Show on 1 October.

Winners of the UK event will go on to compete in the eighth Copa Jerez international final in Jerez against competitors from Germany, Holland, Spain, the US and Belgium.

The three-day event includes sherry seminars and workshops as well as masterclasses from some of Spain’s top chefs

Click here for a full list of the winning three-course menus and their sherry matches.

About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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