Sherry Wine News

UK Copa Jerez Finalists 2018

The five UK finalists for Copa Jerez were revealed at Sherry’s annual trade and press tasting - held this year just three weeks before International Sherry Week (8-14 October), the nationwide consumer campaign that celebrates Sherry.

In addition to the main tasting, a cocktail demonstration bar and masterclasses at the Great Sherry Tasintg, the event highlight was the announcement of the finalists for this year’s UK heat of Copa Jerez – the ultimate gastronomy competition for Sherry wines.

The 2018 Copa Jerez finalists announced were: 2850 Wine Workshop & Kitchen (London); Asador 44 (Cardiff); Le Gavroche (London); Texture (London), and Wernher (Luton Hoo Hotel).

Each team will now present its menu to judges at the UK Final, which is taking place in the competition theatre at The Restaurant Show on Monday, 1 October.

Speaking at the event, secretary general of FedeJerez – the Jerez producers and shipper’s federation for Sherry Wines in Jerez de la Frontera – Patricia de la Puerta, commented: “It is my great pleasure to be here today, and to see the business of selling Sherry in the UK is so vibrant. We all know how our market is changing, but today is evidence of the innovation and renewed business success our industry is achieving.”

De la Puerta continued: “And, of course, to announce the finalists of Copa Jerez UK 2018 is a huge honour. We know the time and effort required to prepare a three course Sherry pairing menu is a great achievement in itself, and this year we have once again received an impressive selection of menus to choose from. On behalf of the Sherry producers, we wish all the finalists good luck at the UK final next month.”

2850 - Starter 1 of 15
2850 - Main course 2 of 15
28-50 - Dessert 3 of 15
Asador 44 - Starter 4 of 15
Asador 44 - Main course 5 of 15
Asador 44 - Dessert 6 of 15
Le Gavroche - Starter 7 of 15
Le Gavroche - Main course 8 of 15
Le Gavroche - Dessert 9 of 15
Texture restaurant Main course: Pigeon, turnip, blackberry, Sherry jus paired with Palo Cortado 10 of 15
Texture restaurant Starter: Scallop, avocado, cucumber, wasabi paired with Fino en rama 11 of 15
Texture restaurant Dessert: Baby pear, raisins, sponge, Isey Skyr paired with Moscatel 12 of 15
Wernher restaurant Starter: Smoked eel, roasted cauliflower mousse, apple, almond, horseradish paired with Manzanilla Pasada 13 of 15
Wernher restaurant Main course: Tournedos of Veal, black pudding, walnut and truffle crusted sweetbread, endive, plum paired with Oloroso 14 of 15
Wernher restaurant Dessert: Fig, orange, hazelnut and cocoa Sherry Trifle paired with Pedro Ximenez 30yo VORS 15 of 15

Copa Jerez UK Finalists and Menus 2018

(In alphabetical order)

2850 Wine Workshop & Kitchen

Dave Watts, Executive Head Chef
Melania Battiston, Head Sommelier

  • Ajo Blanco – Toasted almonds, pickled cucumber, Muscat grapes and oyster leaves
    paired with La Guita, Manzanilla, Hijos de Rainera Pérez Marín
  • Roasted guinea fowl breast with coco beans and their own sauce, pan fried foie gras, girolle mushroom and pomme Maxine
    paired with Palo Cortado de Jerez, Almacenista Cayetano del Pino, Emilio Lustau
  • Hazelnut & Fig Clafoutis with spiced baked skyr and mint
    paired with Pico-Plata Moscatel de Chipiona, Bodegas Yuste

Asador 44

Paul Bainbridge, Senior Sous Chef
Jessica Walker, Sommelier

  • Carabinero crudo, head sauce, camarones, seaweed, ink tuille
    paired with Viña AB Amontillado, Gonzalez Byass
  • In-house dry aged duck breast, turnip & grelos, blackberry, oloroso date, duck and five spice jus, hazelnut
    paired with Fernando de Castilla Antique Palo Cortado
  • Pineapple tart tatin, amoroso Sherry and orange caramel, coca toast coconut ice-cream, coffee purée
    paired with El Maestro Sierra Medium (Amoroso)

Le Gavroche

Pedro Vicente, Demi-Chef de Partie
Daniele Aresu, Commis Sommelier

  • Char-grilled langoustine, indochinese  coating, bouillabaisse royale, rosemary-lemon gel, comice pear
    paired with Apostoles, VORS 30 years old, Gonzalez Byass
  • Rack of venison en croûte forestière, prunes, Swiss chard, black trumpets, jus
    paired with Wellington Palo Cortado Viejo VORS 30yo, Bodegas Hidalgo-La Gitana
  • Stroopwafel, chamomile-jasmine ice cream, mulberries, Persian scents
    paired with Lustau Moscatel

Texture

Karl O’Dell, Head Chef
Alan Bednarski, Sommelier

  • Scallops, Avocado, Cucumber, Wasabi
    paired with Tio Pepe en rama, Gonzalez Byass
  • Pigeon, Turnip, Blackberry, Sherry jus
    paired with Palo Cortado, Bodegas Tradicion VORS 30 years Old
  • Baby Pear, Raisins, Sponge, IseySkyr
    paired with Moscatel, La Cigarrera

Wernher at Luton Hoo Hotel

Ruth Hansom, Head Chef
Jonathan Boyer, Restaurant Manager

  • Smoked Eel, roasted cauliflower mousse, apple, almond, horseradish
    paired with Blanquito Manzanilla Pasada, La Callajuela
  • Tournedos of Veal, black pudding, walnut and truffle crusted sweetbread, endive, plum
    paired with El Maestro Sierra, Oloroso 1/14
  • Fig, orange, hazelnut and cocoa Sherry Trifle
    paired with Osborne Venerable PX 30yo VORS

 

The 2018 UK Final Judges

Beltran Domecq, president, Consejo Regulador Jerez y Manzanilla (International Final judge & chair)

Michael Nizzero, executive chef, The Bath Priory (2016 UK winner)

Giovanni Ferlito, head sommelier, The Ritz - London (2016 UK winner)

Joe Wadsack, presenter and food & wine expert (compere)

Angeline Bayly, Sherry Wines UK (scrutineer)

 

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Sherry Wines UK @sherrywinesuk
18 September 2018
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