Destination: Copa Jerez 2019

National judging panels have completed the task of selecting the teams to represent Germany, Belgium, Denmark, Spain, United States, Holland and the United Kingdom. The teams of chef and sommelier from the seven winning restaurants now have spring 2019 marked in their diaries, when they will travel to Jerez to take up the challenge of the Copa Jerez. The International Final of the Copa Jerez 2019 will be the perfect excuse for sommeliers and wine lovers to visit the area as they will have the opportunity to broaden their knowledge of the world of food and wine pairing as they participate in the Copa Jerez Forum 2019, meeting the human face of those whose day to day job is to produce the wines of Jerez, and enjoying the gastronomy of El Puerto de Santa María, Sanlúcar de Barrameda and Jerez.

Panel of Judges

Finalists will prepare a three-course meal, each dish paired with a different Sherry Wine. Chef & sommelier will defend their pairing proposals before a live audience made up of the press, attendees and an expert panel of judges comprised of:

Teams in the final

The sommelier Sebastian Schaan and the chef Dominik Markowitz, in the center of the photo, receive their diploma in the German final


Le Corange Restaurant

The German team consists of sommelier Sebastian Schaan and chef Dominik Markowitz who work at the restaurant Le Corange in the city of Mannheim. Their winning menu in the German final was:

Starter: Foie gras, celery, macadamia, dates and figs with “As you Like it” Amontillado Medium from Bodegas Williams & Humbert

Main dish: Fillet of beef, Bota de Oloroso, carrots with “Almacenista González Obregón Oloroso del Puerto” from Bodegas Lustau

Dessert: Palomino, Flor and Fino with “Fino Añada 2011” from González Byass


Le Pilori Restaurant

Sommelier Franҫois Van de Casteell and chef Michael Van Cauwelaert were the winners of the Belgian final. They represent the restaurant Le Pilori in the small town of Écaussinnes in the Valonia region of Belgium. Their winning menu was:

Starter: Raw and cooked salsify with “Fino Gutiérrez Colosía from Bodegas Gutiérrez Colosía

Main dish: Pigeon, morels and caramelised onion with “Amontillado Del Duque VORS” from González Byass

Dessert: Creamy chocolate, pimiento Sancho, confit pear and cream with “Old harvest Pedro Ximénez” from Ximénez Spínola.

The sommelier François van de Casteell and the chef Michel Van Cauwelaert

The chef Martin g. Sørensen and sommelier Jonathan K. Berntsen from the restaurant Clou


Clou Restaurant

The Clou restaurant is right in the heart of Copenhagen and is the Danish representative in the Copa Jerez 2019. Sommelier Jonathan K Berntsen and chef Martin B Sørensen will be travelling to Jerez with the following menu:

Starter: Scallops with a vinaigrette of sea lettuce, roe, apple, celery and rye bread with “Fino Antique” from Bodegas Rey Fernando de Castilla

Main dish: Matured pigeon in sauce from its liver, confit kumquat and nuts with “Oloroso Soluqua” from Bodegas Barón

Dessert: Ice cream of caramelised banana, licorice, warm praliné and coffee sauce with “Pedro Ximénez VOS” from Bodegas Tradición


Bon Amb restaurant

The Bon Amb restaurant in Xábia, Alicante won the Spanish final which took place in Madrid. The team comprises sommelier Enrique García and chef Pau García and their menú is:

Starter: Marinade of olives, golden thistle and langoustines from Sanlúcar with “Manzanilla Pasada Bota 83 – Bota Punta” from Equipo Navazos

Main dish: Twinning of Amontillado and Fondillón with “Amontillado 51/1ª from Bodegas Osborne

Dessert: Salted almond, coca soya steeped in Brandy de Jerez and Moroccan lemon with “Amoroso Medium Dry” from Bodegas El Maestro Sierra

The chef Pau García and the sommelier Enrique García from the restaurant Bon Amb

Sommelier Ryan Bailey and chef John Taube IV of NoMad restaurant

United States

NoMad restaurant

The American team Will be coming to the Copa Jerez from the city of Los Angeles and consists of sommelier Ryan Bailey and chef John Taube IV who work at the NoMad restaurant. Their menu is:

Starter: Uni fideua with “Manzanilla La Cigarrera” from Bodegas La Cigarrera

Main dish: Truffle stuffed hen with “Palo Cortado El Maestro Sierra” from bodegas El maestro Sierra

Dessert: Strawberries with Remy´s olive oil ice cream and almonds with “Moscatel Dorado” from Bodegas César Florido


Le Cheval Blanc restaurant

Sommelier Kim Reisig and chef Eddie Meijboom from the Cheval Blanc restaurant located in Heemstede near Amsterdam comprise the Dutch team competing in the Copa Jerez 2019. This is their menu:

Starter: North Sea crab, scallops, almond and chanponzu sauce with “Manzanilla La Kika” from Bodegas Yuste

Main dish: Veal cheeks, chanterelles and duck liver with “Palo Cortado de la Cruz” from Bodegas Arfe

Dessert: Fermented chocolate, hazelnut and figs with “Cream Urium” from Bodegas Urium

Chef Karl O'Dell and sommelier Alan Bednarski receive their diploma in the London final

United Kingdom

Texture restaurant

The London restaurant Texture with its team of sommelier Alan Bednarski and chef Karl O´Dell is the UK finalist for the Copa Jerez 2019. Their pairing menu is:

Starter: Scallops, avocado, cucumber and wasabi with “Fino Tio Pepe en rama” from González Byass

Main dish: Pigeon, turnip, blackberry and Sherry jus with “Palo Cortado Tradición VORS” from Bodegas Tradición

Dessert: Baby pear, raisins, sponge and Isey Skyr with “Moscatel La Cigarrera” from bodegas La Cigarrera

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