{"id":5063,"date":"2024-10-06T19:13:45","date_gmt":"2024-10-06T18:13:45","guid":{"rendered":"https:\/\/sommelieredit.com\/?p=5063"},"modified":"2025-04-07T17:00:19","modified_gmt":"2025-04-07T16:00:19","slug":"rethinking-sherry","status":"publish","type":"post","link":"https:\/\/sommelieredit.com\/au\/rethinking-sherry\/","title":{"rendered":"Rethinking Sherry"},"content":{"rendered":"

Sherry may not be the first thing you reach for when thinking about what to drink with a meal, but it is incredibly food-friendly, with styles running from very dry to very sweet and a range of flavours and structural elements meaning it can match well with even typically hard to pair ingredients.<\/h3>\n

To prove the point the Sherry council organises Copa Jerez<\/a>, a biennial food and sherry pairing competition which looks for a chef and sommelier team to wow judges with an innovative and creative three-course sherry-paired menu. And this year the UK final took place on Monday 30th<\/sup> September at Mary\u2019s est. 2024, the new restaurant from Jason Atherton\u2019s The Social Company, with the winning pair heading to Jerez to compete in the international Copa Jerez competition in Spring 2025.<\/p>\n

The three teams who made it to this year\u2019s final were private chef Lily Stock and sommelier Yuri Humphreys from Raffles London at the OWO; The Foraging Chef, Stephen James Thompson, and Cong Cong Bo from Amphora Cambridge; and Silo\u2019s Will Stoyle and Apricity\u2019s Zo\u00e9 Donadio.<\/p>\n

\"\"
Roxane Dupuy, judge, Copa Jerez UK 2024 and Executive Sommelier at The Social Company<\/figcaption><\/figure>\n

Judges for the competition were headed up by Chair Tamlyn Currin<\/a>, who’s Jancis Robinson’s trusted food pairing expert, was joined by Roxane Dupuy<\/a>, Executive Sommelier for The Social Company, and multi award-winning Head Chef Spencer Metzger<\/a>. The judges were looking for excellent food and sherry pairings but also commented on how clear it was that each chef and sommelier pair had worked so closely as a team.<\/p>\n

As the competition got underway, chef Lily Stock and Sommelier Yuri Humphreys presented a starter of panise with Thai peppercorn sauce, charred broccoli, pickled mustard seeds and spring onion alongside Lustau\u2019s Papirusa Manzanilla, followed by a main of lamb saddle with smoked aubergine whipped sheep\u2019s curd, fresh radish, courgette tartlet, chicken skin seaweed crumb and a sherry and pine nut lamb jus paired with Valdespino\u2019s Solera 1842 VOS Oloroso, before a dessert of dark chocolate baked mousse with sherry ganache, lime milk sorbet, honey tuile and raspberry served with Bodegas Tradici\u00f3n\u2019s VOS Pedro Xim\u00e9nez.<\/p>\n

\"\"
Chef Lily Stock<\/figcaption><\/figure>\n

The Foraging Chef\u2019s Stephen James Thompson and Amphora Cambridge\u2019s Cong Cong Bo started their presentation with a pairing of BBQ mackerel in pork belly fat, pineappleweed pickled potato, wakame and unripe Mirabelle plum tartare sauce paired with Bodegas Alonso\u2019s Velo Flor Manzanilla, before a main of ox cheek braised in oloroso with beetroot porridge, liver jam and sweet woodruff hollandaise served with Valdespino \u2018Don Gonzalo\u2019 VOS Oloroso. They finished with a fermented birch polypore molasses meringue pie, burnt wheat vinegar and nutritional yeast snow matched with Moscatel Emil\u00edn Solera Familiar from Bodegas Lustau.<\/p>\n

Tamlyn noted the amount of thought and creativity as well as flavour understanding that had gone into all of the menus was impressive: \u201cthe quality of the cooking was superb; I could have happily finished every single one of those dishes!\u201d She commented that \u201cevery team had a standout pairing, every team had done some brave things, and their bravery paid off.\u201d<\/p>\n

But the dishes that championed on the day were from the winning team of Will Stoyle and Zo\u00e9 Donadio who showed \u201cknowledge, integrity and passion.\u201d<\/p>\n

\"\"
Copa Jerez UK 2024 Winners: Silo\u2019s Will Stoyle and Apricity\u2019s Zo\u00e9 Donadio<\/figcaption><\/figure>\n

Their starter of sea bass, foraged coastal herbs, turnip, ricotta and miso was paired with Bodegas S\u00e1nchez Ayala\u2019s \u2018Gabriela\u2019 Manzanilla. Judge Spencer Metzger was blown away by the main course Will and Zo\u00e9 presented with Valdespino\u2019s \u2018Viejo CP\u2019 VOS Palo Cortado. The smoked pumpkin with amontillado cream, furikake and pumpkin skin marmalade was \u201csmoked, sweet, and then a nice furikake on top which was\u2026a little bit spicy, it was fantastic, the cream\u2026with the sherry was unreal, and then he took the pumpkin skin, pressure cooked it, pickled it, confited it, a really minimal dish but so much complexity of flavour and with the sherry it just worked an absolute treat.\u201d<\/p>\n

This was the first competition Will and Zo\u00e9 had entered together, and they wanted to translate the ethos of their restaurants into the food they presented. The pair said that the food didn\u2019t feel like a risk, for them it is very normal to serve plant-based and vegan food because that is how they work every day.<\/p>\n

Will disclosed that while they were always sure about the pumpkin dish, they weren\u2019t always as certain about the sherry pairing, but when they did a run through they were really wowed by the match with the Palo Cortado. The dish itself was designed for the winter season last year, although the variety of pumpkin Will originally wanted to use was still two weeks from being in season for this competition. That sort of dedication to seasonal produce was clear in the presentations Will and Zo\u00e9 gave to the judges, with their passion shining through. Will remarked that \u201cI think it makes it extra special\u2026[that] I know every single person who produced everything from the plate to the food which lies on top of it, I\u2019ve met, I\u2019ve been to the farm, the fishermen – I know Julian from The Sea, The Sea who caught that sea bass last Thursday\u2026\u201d<\/p>\n

\"\"<\/p>\n

Zo\u00e9\u2019s presentations showed the care that had been taken with the sherry pairings, going down to a molecular level to ensure flavour matching. The sherry Zo\u00e9 paired with the dessert is one she really loves. The \u2018Cruz del Mar\u2019 Cream from Bodegas C\u00e9sar Florido is slightly unusual in that the Oloroso is sweetened with 25% Moscatel rather than PX. This was served with beetroot amazake sorbet, holy basil oil and raspberry chong granita. Zo\u00e9 said taking part in Copa Jerez has made her think more about pairing sherries with different dishes. \u201cPreviously I\u2019ve only really paired sherries with dessert but both the manzanilla pairing and [using] plant-based cuisine\u2026this has opened up a new range of options.\u201d<\/p>\n

All the finalists were praised by the judges for an incredibly high level of competition and congratulated Will and Zo\u00e9, who we look forward to supporting in Jerez next year.<\/p>\n

If reading about these mouthwatering food pairings has inspired you, perhaps next time you\u2019re thinking about what to drink with a meal, you will reach for a sherry!<\/p>\n","protected":false},"excerpt":{"rendered":"

Sherry may not be the first thing you reach for when thinking about what to drink with a meal, but it is incredibly food-friendly, with styles running from very dry to very sweet … read more<\/p>\n","protected":false},"author":222,"featured_media":5069,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[411,430,412,431],"class_list":["post-5063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sommelier-edit-news","tag-copa-jerez","tag-roxane-dupuy","tag-sherry-wines","tag-the-social-company","entry","has-media"],"acf":[],"yoast_head":"\nRethinking Sherry | Sommelier Edit<\/title>\n<meta name=\"description\" content=\"Sherry may not be the first thing you reach for when thinking about what to drink with a meal but it is incredibly food-friendly.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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