Denmark wins Copa Jerez

The 11th edition of Copa Jerez took place on June 2 and 3 in Jerez de la Frontera, Spain, drawing nearly 600 attendees, including professionals from the wine and gastronomy sectors, specialized journalists, culinary students, and winery representatives. The event was held at the Villamarta Theater, which hosted tastings, presentations, and the international final of the competition that has gained steady international attention.

The Danish team from the restaurant Sdr. Bjert Kro won the international sherry and gastronomy competition. Chef Emil Rask Bahr and sommelier Andreas Kobs Laursen presented a three-course menu paired with wines from the Marco de Jerez region, earning them first place among eight teams. This marks Denmark's fourth win at Copa Jerez, underscoring its continued success in this event, which has become a leading fixture in the global food and wine calendar.

The jury, composed of experts including Josep Roca, Sarah Jane Evans, Carlos Maribona, Heidi Mäkinen, and Paco Morales, judged the teams on both culinary execution and the precision of their wine pairings. The Danish team began with fried mackerel with sherry vinegar, sun-dried tomatoes, crispy sage, and lobster beurre blanc, paired with Palo Cortado La Bota 102 from Equipo Navazos. Their main course featured pork belly confit in a sweet and sour barbecue sauce, served with hazelnut dukkah, stuffed black pudding, and an aromatic sauce with apple must and Timur pepper, paired with Oloroso 1730 VORS from Bodegas Álvaro Domecq. The dessert was a fermented dough with Ceylon cinnamon, kumquat confit, orange blossom, and salted caramel ice cream with cardamom syrup, paired with Cream Tradición VOS from Bodegas Tradición. This dessert also earned them the award for Best Dessert Pairing.

Other awards were also presented. The United Kingdom received the titles of Most Valued Chef and Most Creative Pairing. Spain won Best Pairing with Starter, while Mexico, in its first appearance in the competition, was awarded Best Pairing with Main Course.

The final included teams from Germany, the Netherlands, Belgium, the United States, the United Kingdom, Mexico, Spain, and Denmark. All teams presented their menus and pairings before an audience of industry professionals, students, and media, highlighting the quality and adaptability of wines from the Marco de Jerez in international culinary contexts.