Denmark’s national final for the X Copa Jerez was held last October 3 rd at The Samuel thesamuel.dk in Copenhagen. This year, four teams vied for the top prize and the chance to advance to the X COPA JEREZ International Final to be held next October 3-4, 2023 in Jerez de la Frontera (Spain).
COPA JEREZ Denmark was jointly organised by the Consejo Regulador D.O. Jerez-Xérès-Sherry and Manzanilla de Sanlúcar de Barrameda, the Sherry Wine Exporters Federation (FEDEJEREZ) and the Commercial Services Office of the Spanish Embassy in Copenhagen.
This year’s panel of judges was made up of four food and wine experts, presided by Jonathan Bertsen from The Samuel, winner at the 2019 edition of COPA JEREZ. International Final; Rasmus Leck Fisher, from Gastronomisk Innovation, Malene Schmidt Hertz, sommelier and founder of the Vinuddannelse school of sommeliers and Rasmus Palsgård, a specialised food and wine journalist.
The first two are certified Sherry Educators. The personal profiles of the members of the jury are attached separately.
The four teams, each comprised of a chef and sommelier from some of Denmark’s finest
restaurants, presented a three-course menu, each dish paired with a Sherry Wine.
The four competing teams, listed in order of the award received, were as follows:
First place:
Restaurant: Parsley Salon (Copenhagen)
Allan Schultz Dluzen, Chef
Nana Wad, Sommelier
Second place:
Restaurant: Ti Trin Ned (Fredericia)
Maximillian Huber, Chef
Lasse Højer-Jespersen, Sommelier
Third place:
Restaurant: Tree Top(Vejle)
Nicolaj Møller, Chef
Restaurant: Moment (Rønde)
Mathias Breinholt, Sommelier
Fourth place:
Restaurant: Frederiksminde (Praestoe)
André Skjødt Andersen, Chef
Patrick Jensen, Sommelier
The top team from Parsley Salon, represented by chef Allan Schultz Dluzen and sommelier
Nana Wad, presented a Sherry Wine paired menu consisting of the following courses:
- Poached prawn, served with a beurre blanc of vinegar and pickled rye.
Green celery, sea lettuce and sisho.
Manzanilla Soluqua from Bodegas Barón.
- Quail, dry aged for 2 weeks, poached, flambéed and stuffed with sweetbreads.
Served with a sauce of quail liver, stock, spices and caramelised garlic.
Garnished with pickled chestnuts, kumquat and orange confit.
Classic Oloroso from Bodega Rey Fernando Castilla.
- Ice cream served over ripe caramelised figs and brown butter.
Garnished with peanut praliné and sea salt.
20 year old Pedro Ximénez from Bodegas Tradición.
