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3rd June - Villamarta Theatre, Jerez De La Frontera

Copa Jerez Forum

COPA JEREZ FORUM BECOMES THE BENCHMARK ONCE AGAIN FOR KNOWLEDGE SHARING ON SHERRY WINES AND THE WORLD OF GASTRONOMY

  • Monday was dedicated to the Forum, offering a series of presentations and panel discussions that dealt with topics such as archeogastronomy, sustainability, the possibility of alcohol content reduction and history, all the while accompanied by thematic gastronomic experiences.

  • Paco Morales, Xanty Elías, Isabelle Brunet, David Villalón and Juan Luis Fernández lent their voices of experience to the Forum, representatives of some of the most influential figures on the food and wine scene.

Jerez de la Frontera, June 2, 2025. The Villamarta Theatre once again hosted the 11th Edition of Copa Jerez on Monday. Some of the most prominent professionals of the moment took to the stage and reflected on the unique aspects of Jerez Region wines through presentations, panel discussions and culinary demonstrations. The day followed a fully experiential format, much like the last edition held two years ago.

This first day was dedicated to analysis and experience, something which offered sommeliers, restaurateurs, chefs and wine lovers from all over the world the chance to visit the Jerez Region, broaden their knowledge and, together with renowned experts from the sector, discover the latest trends in pairing Sherry Wines and Manzanillas.

Pepe Ferrer, Head of Gastronomy at the Regulatory Council, inaugurated this dynamic event organised by the Regulatory Council of the Sherry Wine and Manzanilla de Sanlúcar appellations and Federjerez, the Federation of Bodegas del Marco de Jerez. This biannual event merges knowledge about Sherry Wines and their tradition with the latest trends in gastronomy and hospitality training and education.

Archaeogastronomy: oenological contributions in the time of Columella

César Saldaña, President of the Consejo Regulador-Vinos de Jerez y Manzanilla de Sanlúcar, opened the Forum by introducing Manuel León, researcher and scientific director of Arqueogastronomía and together, they initiated the Forum with a talk on Sherry in the Day and Age of Columella.

Columella’s oenological contributions influenced the evolution of winemaking and ageing methods, laying the foundations for practices such as biological ageing that centuries later would be embraced by Jerez Region winemakers. For this and much more, Columella is considered a forefather in the history and development of Sherry Wines.

Mexico as a reflection of the characteristics of the Marco de Jerez

The international presence at the Copa Jerez forum was highlighted by chef Oswaldo Oliva and sommelier Leticia Álvarez from the Mexican restaurant Lorea, who explored the flavours of Mexico and their pairing with Sherry during a panel discussion together with Mexican chefs Juan Carlos Negrete and Carla Ibáñez, chef and sommelier at the double-starred Michelin restaurant in Jerez, Lú Cocina y Alma. "Sherry is not part of our tradition, but it reflects many features of our people," explained Oliva. "There is a cultural dialogue that goes beyond the fact that, organoleptically, the harmonies really work.

Round Table Talk on Sustainability and Sherry Wines

On the subject of sustainability in gastronomy and the world of wine, Juanlu Fernández (Cañabota*), Xanty Elías (Finca Alfoliz*) and David Villalón (Angelita) led a debate on the possibility of sustainable gastronomy together with three renowned winemakers from the region: Montse Molina (Barbadillo), Victoria González-Gordon (González Byass) and Juanjo Mesa (Williams & Humbert). "Cultivating vineyards is sustainable, it is something natural, just like making wine in original facilities such as the ones we have in the Jerez Region, which do not need to consume electricity", Montse Molina recalled.

David Villalón and Xanty Elías made a plea for sustainability applied to people and the importance of profitability as yet another basic pillar for maintaining balance.

Is Sherry with less than 15º possible?

Cristina Lasanta, Associate Dean and Professor at the University of Cádiz presented her research on biological ageing below 15 degrees. César Saldaña stressed the importance of this research to offer consumers the same degree at which they are in the solera, while Rafael Arnedo, oenologist at González Byass, concluded that it is possible to make these wines at less than 15 degrees without causing any detrimental effects.

"There are specific moments during the ageing process when the wine naturally has less than 15 degrees, so it is simply a question of monitoring", Lasanta explained. "Yes, it is possible to make wines with less than 15 degrees, but we have to continue working to ensure that this is not detrimental to the bodega", added Rafael Arnedo, winemaker at González Byass.

History as a guiding light in gastronomic experiences

After this demonstration which had its sights set on the near future, history continued to play a prominent role on the first day of the Copa Jerez Forum & Competition with the participation of chef Paco Morales (Noor***). In his presentation on how historical milestones can serve as a common thread that runs through gastronomic experiences, the chef of the Cordoba-based restaurant set out on a journey from must to syrup, winding through the paths that link Jerez and Noor. Chef Morales praised the versatility of Sherry Wines, both in pairings or as an ingredient in fine cuisine.

Steak Tartar and Sherry Region Wines

Monday morning at the Forum ended with a steak tartar and Sherry pairing led by Adrián Collantes, winner of the Best Steak Tartar in Spain competition; Salvador García Arbós, journalist and organiser of the Best Steak Tartar in Spain competition; Carlos Maribona, food critic and journalist; and Robert Tetas, sommelier at Sobretablas. A test of the versatility of this early 20th century French recipe, popularised by chefs such as Escoffier and associated with European culinary sophistication, through three different pairings: a Fino, an Amontillado and an Oloroso.

The Formative Future of Sherry Wines

The afternoon session of the Forum kicked off on Monday with a challenge: to raise the issue of front-of-house training when serving Sherry Wines. This presentation was given by Gonzalo Parras, professor at the Basque Culinary Center, Elisa Ucar, director of the EDA Drinks & Wine Campus, and Pedro Ballesteros MW. Parras stressed the need to provide practical experience for young people pursuing professional development, while Elisa Ucar advocated the importance of this type of training to enhance cultural acquisition.

Juli Soler, El Bulli and the Marco de Jerez

The evening continued with a tribute to Juli Soler, El Bulli and the Jerez Region. Sommeliers David Seijas, Isabelle Brunet, Lucas Playa, Raúl Igual and Eloy Sánchez, all of whom had the good fortune to work with this great professional, took to the stage to commemorate Juli Soler’s legacy and his love for Sherry Wines. González Byass oenologist, Antonio Flores, also contributed by revealing the Vinos de Selección project, a collection of wines selected by the best sommeliers.

Jerez from Jerez from Lú Cocina y Alma**.

With Juanlu Fernández, Dolce Nilda and Álvaro Claver (Lú Cocina y Alma**), Jerez’ most French cuisine took centre stage. “Jerez from Jerez” was the leitmotiv of a presentation that invited the attendees to discover the singular interpretation that this Jerez restaurant has for Sherry Wines: the undeniable duende of a gastronomic proposal endowed with huge personality.

A closing ceremony worthy of the Forum

Journalist Juan Manuel Bellver was in charge of the closing session of the Copa Jerez Forum. "Jerez and the Mystery of Palo Cortado" debuted a decade ago in Spanish cinemas. The creators of "El pollo, el pez y el cangrejo real" then immersed themselves in the world of wine to unveil the secret to one of the most celebrated styles of Sherry, namely Palo Cortado. The show "Jerez and the Mystery of Palo Cortado, 10 Years Later" put the finishing touch on a day of presentations at the Copa Jerez Forum & Competition with the live soundtrack of this documentary directed by José Luis López-Linares in 2015.

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Program 2025

MONDAY 2 JUNE

09:00 Doors open, accreditation and opening ceremony

MORNING LECTURES

9.35-10.05 Archaeogastronomy of the ages of wine, from Columela to the Marco de Jerez

Manuel León - Researcher. Scientific Director of Arqueogastronomy

10.10-10.50 Flavours of Mexico and pairings with Sherry

-- Sponsored AGAPA - Junta de Andalucía --

Oswaldo Oliva - Chef at Lorea Restaurant

Leticia Álvarez - Sommelier at Lorea Restaurant

Carla Ibáñez - Sommelier at Restaurant Lu, Cocina y Alma **

Juan Carlos Negrete - Restaurante Lu, Cocina y Alma **

10.55-11.45 Sustainable gastronomy, is it possible?

Juanlu Fernández - Chef at Restaurante Cañabota* Restaurant

Xanty Elías - Chef at Restaurante Finca Alofiz* Restaurant

David Villalón - Sommelier at Restaurant Angelita

Montse Molina - Oenologist at Barbadillo

Juanjo Mesa - Oenologist at Williams&Humbert

Victoria González-Gordon - Chief Sustainability Officer at González Byass

11.50-12.30 Organic Ageing below 15º C

-- Sponsored AGAPA - Junta de Andalucía --

Cristina Lasanta - Teacher and Researcher at UCA

Rafael Arnedo - Oenologist at González Byass

12.35-13.20 History as the guiding thread of a gastronomic experience

Paco Morales - Chef at Noor Restaurant ***

13.25-14.15 Steak Tartar & Sherry Wines from Jerez

Adrián Collantes - Chef at Restaurant La Barra de la Tasquería - Winner of the Competition the Best Spanish Steak Tartar

Salvador García Arbós - Journalist and Organiser of the Competition the Best Spanish Steak Tartar

Carlos Maribona - Gastronomic Journalist

Robert Tetas - Co-Owner and Headwaiter at Restaurant Sobretablas

Alberto Pizarro - Brand Embassador at Bodegas Fundador

AFTERNOON LECTURES

16:00 Opening of doors for the afternoon session

16.45-17.15 Wines and food pairing, the challenge of training in the 21st century

Gonzalo Parras - Professor at the Basque Culinary Center

Elisa Ucar - EDA Drinks & Wine Campus Director

17:20 - 18:00 Juli Soler, El Bulli and Marco de Jerez

David Seijas - Sommelier

Isabelle Brunette - Sommelier

Lucas Paya - Sommelier

Raúl Igual - Sommelier

Eloy Sánchez - Sommelier

-- "González Byass Wine Selection tribute to Juli Soler" --

Antonio Flores - Oenologist and Master blender de González Byass

18:05 - 18:45 Jerez from Jerez

Juanlu Fernández - Chef at Restaurant Lu

Dolce Nilda - Headwaiter at Restaurant Lu, Cocina y Alma **

Álvaro Claver - Sommelier at Restaurant Lu, Cocina y Alma **

18:55 - 20:00 Jerez and The Mystery of Palo Cortado 10 years later... live sound track

Jose Luis Lopez Linares - Film Director

Jorge Magaz - Musician and Composer

Juan Manuel Belver - Journalist

TUESDAY 3 JUNE

10:00 Start of the presentations of the 8 teams to the jury

10:30 - 16:00 Winery Showroom

15:00 Jury deliberation and end of competition

Members of the jury and Speakers

Some of the most renowned professionals in gastronomy and wine of the moment, meet every two years at the Copa Jerez Forum & Competition.

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Josep Roca

Sommelier and co-owner of the restaurant El Celler de Can Roca

Member of the Jury

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Sarah James Evans

Master of Wines

Member of the Jury

CarlosMaribona

Carlos Maribona

Gastronomic critic for the ABC newspaper and columnist for the Vocento group.

Member of the Jury

HEIDE MÄNIKEN

Heidi Mäkinen

Master of Wine, Member of the International Sommelier Assocation ASI and WSET

Member of the Jury

Paco Morales

Paco Morales

Trained in such renowned kitchens as Mugaritz and El Bulli. Paco Morales' project has managed to consolidate itself as a unique creative proposal.

Member of the Jury

CamilaFerraro

Camila Ferraro

Trained at La Cónsula, pioneer in receiving the Cocinera Revelación award at Madrid Fusión 2020, and owner of Sobretablas (Seville).

Technical jury

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Xanty Elías

Founding chef of the restaurants Acánthum and Finca Alfoliz.

Speaker

Salvador Garcia-arbos

Salvador García Arbós

Co-founder of @7caníbales and gastropredica and creator of the Best Steak Tartare in Spain contest.

Speaker

Foto Lucas P

Lucas Payà

WSET Diploma and Spanish Wine Scholar.

Speaker

Isabelle Brunet

Isabel Brunet

Sommelier at Monvínic and previously at El Bulli and the Ritz London Club.

Speaker

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Raúl Igual Ibáñez

Owner of the Yain Restaurant and former sommelier at El Bulli.

Speaker

foto Eloy Sánchez

Eloy Sánchez

Restaurateur and Former sommelier at el Bulli

Speaker

Antonio Flores

Antonio Flores Pedregosa

Winemaker and Master Blender, responsible for sherry wines in Bodegas González Byass

Speaker

Juanlu Fernandez_LU

Juanlu Fernández

Chef and owner of LÚ Cocina y Alma

Speaker

David Seijas

David Seijas

Co-founder of Gallina de Piel Wines, Sommelier at the Hotel Arts and at the winery Herencia Altés.

Speaker

Cristina Lasanta

Cristina Lasanta

Professor and researcher at the UCA, Expert and Scientific Delegate at the OIV, and Judge at the OECCA Foundation.

Speaker

David Villalón

David Villalón

Co-owner of the restaurant ‘El Padre’ (2007 - 2015) and the wine bar/restaurant/cocktail bar ‘Angelita’.

Speaker

Manuel Leon

Manuel León

Researcher and lecturer at the UCA and the US. Scientific director of Archaeoastronomy. Member of the ITER ROMANUM Scientific Committee.

Speaker

Juanlu Fernandez - Canabota

Juanlu Fernández

Co-owner and head waiter at Cañabota. Fishmonger by family tradition and waiter by vocation.

Speaker

RETRATO OSWALDO - Oswaldo Oliva

Oswaldo Oliva Rico

Chef of the Lorea Restaurant and representative of the Mexican team in the XI Copa Jerez.

Speaker

Leticia Alvarez

Leticia Álvarez González

Sommelier at Restaurante Lorea and representative of the Mexican team in the XI Copa Jerez.

Speaker

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Robert Tetas

Co-owner and Head of Sobretablas.

Speaker

Elisa Ucar-4

Elisa Ucar

Founder of her own winery, Domaines Lupier, in San Martín de Unx (Navarra). Today she runs EDA Drinks & Wine Campus

Speaker

Gonzalo Parras

Gonzalo Parras

Coordinator of the Room Area and Service at the Basque Culinary Center (Faculty of Gastronomic Sciences) since 2013.

Speaker

Pedro Ballesteros

Pedro Ballesteros Torres

Master of Wine (MW), VDP Ambassador, member of the Grand Order of the Knights of Wine and Spanish Commander of the Order of Agricultural Merit

Speaker

Dolce Nilda Suarez

Dolce Nilda Suarez

Director and co-owner of the restaurant LÚ Cocina y Alma. Recognition as Best Head Waiter at the prestigious Montagud Awards (2024).

Speaker

Carla Fernanda Ibáñez

Carla Fernanda Ibáñez

Sommelier with experience in wine importers in Mexico and Latin America.

Speaker

Álvaro Claver

Álvaro Claver

He was part of Dani García's team for three years. He currently works alongside Juanlu and Dolce at LÚ Cocina y Alma.

Speaker

Juan Carlos Negrete

Juan Carlos Negrete

Chef from Mexico, he studied in the United States and has worked in Spain, Canada and Mexico.

Speaker

Victoria González-Gordon

Victoria González-Gordon

Chief Sustainability Officer at González Byass

Speaker

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Juan José Mesa Pérez

Technical Director and Oenologist at Bodegas Williams & Humbert

Speaker

ACollantes

Adrián Collantes Giménez

Co-owner of La Barra de La Tasquería

Speaker

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Juan Manuel Bellver

Journalist and wine merchant.

Speaker

José Luis López-Linares

José Luis López-Linares

Film Director, Screenwriter and Producer

Speaker

Jorge Magaz Foto Piano (002)

Jorge Magaz

Composer of soundtracks and teacher of music for audiovisual media

Speaker