A chilled glass of Fino, a complex Palo Cortado, the warm sun on your shoulders, a tasty tapa to set your taste buds tingling, a view of the Alcázar de Jerez…is this a holiday you’re on?
No, it’s what you can get to do in between sessions at Jerez’s most famous sommelier and chef competition: Copa Jerez. Seems like a dream right now but plans are afoot to hold the ninth edition of the competition in Jerez at the end of this year.
Sounds too good to be true but gaining a place in the bi-annual final of the Copa de Jerez in Jerez , not only allows you to learn more about one of the world’s most diverse and fascinating fortified wines in situ, but it also gives you time to explore and learn about the enchanting, historic city of Jerez.
Copa Jerez judge and MW, Sarah Jane Evans explains, “The Copa Jerez is a sensational event – for judges and contestants. The final takes place in the heart of the glorious old city of Jerez. This means there’s the chance to visit a bodega and enjoy a tapa with a glass of Sherry in between the hard work. As such it has to be the most fun destination of any sommelier competition.”
The Copa Jerez is a sensational event – for judges and contestants.Sarah Jane Evans MW
She continues, “One of the pleasures of the international final is the way it celebrates the diversity of Sherry. Whatever the course, or ingredient, there’s a Sherry style to match. Copa Jerez acts like a reset or jump-start: it’s a whole new way of looking at the wine, and raises the game.”
Sherry, of course, is the focus. Food, the palette, which lets you and your chef to explore a world of taste and sensations as you discover the very best paring to set off the flavours in your dish and maximise the delicious nuances of your chosen wine from Andalucía’s most famous wine producing region, in southern Spain.
The ninth edition of the Copa de Jerez has just been launch by Sherry Wines and organisers are looking for chef and sommelier teams from across the UK to devise a three-course meal which will complement and showcase the versatility of Sherry wines. It’s a test of your knowledge of Sherry wines as a sommelier and your skill in food pairing based on the fabulous dishes you chef team can produce.
But it’s not just about the final, the preparation and creativity is also key to taking part. The regional heats in one of 8 different competing countries are a thrill to be involved in too. As former participant Owen Morgan, owner and founder of the Bar 44 group describes, “It is an incredible experience to be part of. Firstly for us as a chef and sommelier team, plotting and planning, experimenting and balancing, plus of course, how much can be achieved in the time frame.”
It is an incredible experience to be part of.Owen Morgan, chef patron, Asador 44
He continues, “Getting to work with an exceptional level of ingredients and world class wines to taste and pair is an exceptional experience. Then there’s the experience of competing on the day – nerve wracking, yes, but is certainly honed our skills as professionals by getting to work alongside high levels pros in the UK business. We also made some great friends, who we are still in touch with today. We got so much out of the competition – learning, experiences and new colleagues. I’d recommend taking part to anyone who loves food and wine and especially Sherry.”
Participants agree that taking part is not just a learning experience but it is also about innovation and using your imagination, as Evans points out, “In this competition you can step outside the traditional pairings, and the regular choices of Finos and Manzanillas as aperitifs. The most exciting match for the judges in the last competition, for instance, was a very old PX paired a dessert. The Copa Jerez is a brilliant opportunity for sommelier and chef to work together to be really creative. It’s not just wine-pairing, we also score the quality of wine preparation and service, and the way the sommelier and chef work together as a team. “
A tasting menu is a story that you are going to tell via the food and sherries – you have to a catchy beginning, and interesting main part and sweet, happy ending!Alan Bednarski, UK Winner Copa Jerez 2018
Alan Bednarski, head sommelier at Annabel’s, has participated and won the Copa de Jerez UK final and he was inspired to enter the competition by his love of the simplicity of tapas and Sherry. His real discovery was his time at Texture when he has the opportunity to work with unusual combination of flavours and ingredients that Chef used for tasting menu. He explains, “Wines from Jerez works perfectly with such a challenging combination of fusion Icelandic-British cuisine and Asian flavours. Working with Chef Karl O’Dell was so creative when it came to creating dishes, trying single components and looking for THE SPECIAL sensation when you taste food and Sherry and smile after each bite.”
His top tips when entering the competition is “Less is more when it comes to ingredients,” says Bednarski, “Team work is also so important and easy to forget that this competition is about the Chef and the Sommelier. “ He adds, “A tasting menu is a story that you are going to tell via the food and sherries– you have to a catchy beginning, and interesting main part and sweet, happy ending!”
Most importantly he mentions is that “the competition is about the journey not about winning it. If you put enough effort in to make it the most special and memorable experience for you, it will pay back.”
Interested in entering Copa Jerez 2021?
Deadline: 30 April, 2021.
Sherry webinar – March, 2021
To learn more about Sherry and competing in the Copa Jerez competition, members of The Sommeleir Collective were invited to join a webinar hosted by Charlotte Hey, with special guest Cesar Saldana, president, Consejo Regulador Jerez y Manzanilla.
Thanks to all of you who participated in the Rueda Great Matches we got some really fabulous looking ideas and images. Verdejo has great potential with its characteristic, aromatic flavours and that lovely bitterness on the end of the palate – made for matching.
If you’d like to read the entries simply search #RuedaMatch on Instagram.
The Sommelier Collective team has cogitated with the President of the DO Rueda, Santiago Mora to decide on the best #RuedaMatches. And the winners are:
for her delicious match of barrel fermented Verdejo with smokey vegan meatballs
with the inventive paring of baked potato with pancetta, scallop and roe with a straight Verdejo
matching hand-dived scallops, ewe’s milk curd and elderberry capers with a crisp young Verdejo
These three winners will be sent a delicious menu recipe box from Sabor.
by Melania Battiston, Head Sommelier, Medlar
We all know how hard it is for hospitality professionals to find time outside of work to concentrate on their studies.
With the long hours, stress and pressure we face every day, it can be a real challenge to balance the two.
But during my time as a Sommelier I have developed – and fine-tuned – a few tricks to allow myself more time to include studies in my daily routine effectively. They could help you too if you’re studying for exams, competitions, or just want to learn more.
1 PLAN AHEAD – AND MAKE YOUR GOALS ACHIEVABLE
I always suggest to have your own agenda that guides you thorough the week. Every Sunday write down your study goals for the week to come. It doesn’t matter how many there are, you just have to make sure that they are achievable. So don’t be afraid to start small.
Then every night write a ‘to-do’ list for the day after. Divide your tasks into chunks of time and stick to them.
Why do this before going to bed? So your brain can process your easiest decisions (like what to have for breakfast or managing your schedule) during the night. This means you’re not expending useless willpower first thing in the morning when your brain is at its sharpest and should be concentrating on the most important decisions.
You want to make sure that studying doesn’t affect your real work; therefore the most practical tip here is to decide which days you’ll totally be focusing on your job and the days you will be adding studies as an extra. Try to recognise the time of the day where you’re at your most productive and then plan your study hours around that.
2 AVOID PROCRASTINATION
Ok, now that you have created your own weekly/daily schedule it’s time for some action! You’ll probably be studying only for a few hours a day; therefore you’ll need to act efficiently. Let’s get rid of the triggers that can distract you (phone, TV), have scheduled 5 minutes breaks every 25 minutes of work; and get yourself a reward every time you finish the session. It could be something as simple as “If I conclude this topic before going to work I’ll then have my favourite croissant at the coffee shop”. Again, structure is essential.
3 BUILD A COMMUNITY
It’s crucial to build up a community of like-minded people who can understand your journey, your difficulties and can cheer you on and encourage you to keep moving toward your goals and not to give up. Studying during a full-time job is hard, so you’ll need good support! Share experiences, learn from others and don’t be afraid to ask for help.
4 HAVE A REST DAY
Use your day off as a real day off. You’ve earned it and you need it. So spend it wisely by relaxing, nourishing your mind and your body. Exercise, meditation, listening to music and socialising are all good. But it’s good to try self-affirmation, too: saying positive things to yourself in front of a mirror for 5-10 minutes.
Things not to do on your day off: stay up late, watch screens all day, check work emails or jump onto social media as soon as you wake up.
You don’t need to feel guilty about having down-time, since your brain will work anyway in the background without you even realising it. It’s called diffuse mode and allows your brain to solve problems or make connections without you even trying.
5 KEEP YOURSELF MOTIVATED
There will be times when you feel tired, down and even demotivated. So keep reminding yourself why you are studying for this exam/competition/qualification. Visualise yourself achieving your goals and look back at all you have accomplished.
Imagine scenarios where you are succeeding (like acing a job interview or winning a competition), and be as detailed as possible – try to recreate the exact scenario in your mind, with sounds, smells and colours. Think big!