Copa Jerez 2025 highlights the versatility of Sherry

Top chef and sommelier duos from eight countries descended on Jerez this week to showcase the pairing potential of Sherry wines. With Denmark claiming the top prize, Team GB made its mark with creativity and flair.

The 11th International Copa Jerez, held on 3 June 2025 at the Villamarta Theatre in Jerez de la Frontera, delivered a vibrant showcase of Sherry’s unique versatility in fine dining. Teams of chefs and sommeliers from eight countries competed live on stage, pairing dishes with Sherry wines and Manzanilla de Sanlúcar to impress a jury of esteemed food and wine professionals.

Far more than a culinary contest, the Copa Jerez Final placed Sherry at the heart of the food and wine conversation – demonstrating its capacity to match a diverse range of flavours, textures and culinary traditions.

Denmark claims victory with bold, textural pairings

Emerging as the overall winner, Team Denmark – chef Emil Rask Bahr and sommelier Andreas Kobs Laursen of Sdr. Bjert Kro – secured their country’s fourth Copa Jerez title with a sophisticated and technically inventive menu. Their three-course proposal reflected a deep understanding of Sherry styles:

• Starter: Fried mackerel with Sherry vinegar, dried tomato, sage and lobster beurre blanc
  Paired with: Palo Cortado La Bota 102, Equipo Navazos
• Main: Sweet and sour barbecued pork brisket with hazelnut dukkah, stuffed blood sausage, and timur pepper sauce
  Paired with: Oloroso 1730 VORS, Bodegas Álvaro Domecq
• Dessert: Sourdough ‘Arme riddere’ with kumquats, rosemary caramel and cardamom syrup
  Paired with: Cream Tradición VOS, Bodegas Tradición

The dessert pairing also earned them a separate award for Best Dessert Pairing, solidifying Denmark’s status as a leader in Sherry-based gastronomy following past wins in 2023, 2019 and 2013.

Strong performance from team GB

Team GB, represented by chef William Stoyle and sommelier Zoé Donadio of Silo London x Apricity, impressed with their innovative and sustainable approach. Their menu included a starter of sea bass with foraged coastal herbs and Manzanilla Gabriela, and a dessert of beetroot amazake sorbet matched with Cream Cruz del Mar.

Their efforts were recognised with two key awards:

• Best Chef: William Stoyle
• Most Creative Pairing: Silo London x Apricity

Global talent, shared passion for Sherry

Other finalists included culinary duos from the US, Mexico, Spain, Belgium, Germany, and the Netherlands, each selected through national competitions. Each presented dishes tailored to highlight a different facet of Sherry, from Fino and Amontillado to Moscatel and Palo Cortado.

Team Mexico (Lorea) was recognised with Best Main Course Pairing, while Team Spain (Poncio by WM) won Best Starter Pairing. Alex Bell from the US was awarded Best Sommelier.

Jury members such as Master of Wine Sarah Jane Evans, Josep Roca (El Celler de Can Roca), and chef Paco Morales assessed the pairings on culinary excellence, creativity, technique and harmony with Sherry.

Sherry takes centre stage outside the competition too

While the live pairings stole the show indoors, the streets around the Villamarta Theatre were transformed into a vibrant Sherry tasting zone. More than 30 bodegas from the Jerez region presented nearly 300 different expressions of Sherry wines to professionals and enthusiasts alike.

Finos, Manzanillas, Amontillados, Olorosos, Creams and Moscatels were poured by producers including González Byass, Tradición, Delgado Zuleta and Emilio Hidalgo, underlining the depth and diversity of the region. Sponsored by the Junta de Andalucía, the outdoor showroom reinforced the integral link between the Copa Jerez and the broader cultural identity of Sherry wine.

A spotlight on pairing potential

Now in its 11th edition, Copa Jerez continues to spotlight Sherry’s multifaceted pairing potential and its ability to integrate seamlessly with modern, global cuisine. Whether served with seafood, charred meats, or intricate desserts, the event made clear that Sherry is not just a regional tradition – it’s a dynamic player on the world’s fine dining stage.

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