Sherry Wine News

Pour & Pair from the 2015 Copa Jerez Winners

For the first time in the history of the competition, the 2015 International Copa Jerez Competition overall winners were from the United States, with team 15 Romolo from San Francisco taking the top prize. Now you can take a look at what went into the award-winning first course.

Any sommelier worth their salt will tell you that the food must come first and that wine is a condiment, and second to the food itself.  With the first course of the winning menu being Chef Michelle Matthews' Spot Prawn Escabeche, the obvious pairing would be Manzanilla for its brightness and salinity.  However, when Sommelier Ian Adams tasted the unique interpretation of the dish which employs many savory elements including saffron, tomato, chive and cured "mojama" tuna, they screamed "young Amontillado!" to him.  In order to truly open up those flavors, an older, slightly oxidized Manzanilla Pasada maintained the freshness and salinity while bringing more savory oxidative flavors into the picture.

Find the recipe here.

With the thoughtfulness employed with the match, it's no wonder that Mr. Adams also took home the prize for Best Sommelier.

Lightly Poached Prawn in Traditional Líquido de Escabeche, shaved dried tuna mojama infused into cold saffron tomato broth, garnished with chive oil and chive sprouts paired with Hidalgo Pastrana Manzanilla Pasada 1 of 4
Team 15 Romolo from San Francisco, California 2 of 4
Plating the dish 3 of 4
The last touches to plating 4 of 4
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Sherry Wines U.S.
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Sherry Wines U.S. @SherryWinesUS
26 February 2016
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