Day two of the Copa Jerez started with an early tasting of sherries with jamón Ibérico, regional cheeses and tuna dishes. Not a bad “second breakfast”!
This was followed by a Tempura vs Fritura competition, which was quite fun (and tasty) with chefs from Tokyo and El Puerto de Santa María battling it out on stage.
Tempura vs Fritura
After that it was off to the showroom where there were over 200 brands on offer. Of course for Tomoko and me this was really more a chance to say hi to our bodega friends and otherwise socialize. Then it time to catch our late afternoon train and meet up with Peter in El Puerto de Santa María.
Tomoko & Silvia (González Byass)
Rocío & Mario (Bodegas Urium)
[photo by the Sherry Council]
I’ll be writing about the Copa Jerez in more detail over on Azahar Spain, but no doubt you’ll be wondering who won the competition… and it was Team Holland!
Podium onder de Dom
Chef: Leon Mazairac
Somm: Goos van den Berg
- “Zeeland” oyster with green olive gelée and cream of sardine, dressed with chilli oil and Iberian ham sauce. Paired with Manzanilla Pasada La Goya / Bodegas Delgado Zuleta
- Dutch rabbit crépinette seasoned with masala spices and carrot and orange cream. Paired with Oloroso El Cerro / Bodegas Callejuela
- Caramel flower and porcini with a Sherry Vinegar and Jerez Brandy reduction on aged Oudwijker cheese from the region of Utrecht. Paired with Medium Mons Urium / Bodegas Urium