If in the previous issue of Global magazine we had the honor of sharing Poncio’s excellent gastronomic creations, in this one we are filled with satisfaction and pride to announce that our Palo Cortado Dos Cortados was part of the menu of this emblematic restaurant, representing Spain in the Copa Jerez 2025 Final.
With a proposal consisting of a starter, main course, and dessert, and featuring as its main dish Wellington Pig’s Trotters stuffed with Iberian pork cheek in oloroso, smoked foie gras, and parsnip purée, paired with Dos Cortados from Bodegas Williams & Humbert, Willy Moya and Juan Antonio Suanzes were selected in this international gastronomic competition. A proposal that stood out for the perfect dialogue between cuisine and sommelier expertise, which translated into an exemplary balance of the proposed harmonies. For the sommelier, Dos Cortados “is a profound wine, with a balanced acidity that leaves a hazelnut aftertaste, ideal for accompanying a dish with the intensity and complexity of these Wellington Pig’s Trotters.” This Poncio menu competed against those from the other seven countries participating in this event: Germany, Belgium, the United States, the Netherlands, the United Kingdom, Mexico, and Denmark, the latter being the winner of this edition.
Willy Moya is passionate about Sherry wines, which are one of the foundations of his cuisine. For this prestigious chef, “Sherry wine has more nuances than any other, which gives much more depth both when pairing it and when cooking with it.”
It should be remembered that another of Williams & Humbert’s wines, Amontillado 2001, was selected in the previous edition of Copa Jerez to accompany the main course of Ambivium, the restaurant that represented Spain in the final of this international gastronomic competition.
After ten successful editions and two decades of history, the Copa Jerez competition, organized by the Regulatory Council and the Federation of Wineries of the Jerez Region (Fedejerez), has consolidated itself as one of the major events on the international gastronomic scene. A competition that emerged with the intention of promoting the union between kitchen and dining room and which, twenty years ago, was a pioneer in elevating haute cuisine to the category of a spectacle.