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.