Wine and Food Forum for Hospitality
Oct 30, 2017
Brody Studios | Budapest
The Terroir Budapest forum is a one-day event which will educate, inspire and allow us to share our thoughts about the innovative Hungarian food and wine industry. Throughout the day, 100 delegates will listen to international chefs and experts alongside local culinary influencers as we learn what terroir means for Hungary’s best chefs, producers, wine makers and artisans.
The forum will be presented in Hungarian and English. A foruma előadva van angolul, magyar tolmácsolással.
Tickets at the door, cash only. 30,000 HUF
Food Journalist, Budapest
Food Writer and Author, Budapest
Chef, Owner, Dirt Candy, NYC
Miguel rocha vieira
Executive Chef, Costes Restaurant
Group General Manager, Adam/Albin
Food writer, Researcher
Chef/Owner, HORVÁTH, Berlin
Bartender and Bar Manager, Brody House Group
Head Sommelier, Four Seasons Budapest
President, Canada Culinary Tourism
Head Chef, Babel Restaurant
Executive Chef, The Royal Hotel
Food and Drink Journalist
Rex Vinorum & Rex Ciborum Brand Ambassador
Food journalist, editor and researcher
Wine Marketer and MW Student
Creative Head Chef, Mazel Tov Restaurant
Organic Wine Producer, Hungary
Chef, Farmer, Environmentalist
Food Writer and Photographer
Wine Merchant and Winemaker
Hungarian Pride in Volcanic Wine
Building the strength of Hungary’s national wine identity through its Volcanic wine regions
Hungary has a glorious wine history. During the Renaissance, Hungary produced some of the worlds most sought-after elixirs. …the future is even more exciting, as Hungarians rediscover their superb collection of volcanic terroirs…” John Szabo | Volcanic Wine, Salt, Grit and Powe
Robert Gilvesy, Gilvesy Pincészet
Magda Kaiser, Wine Marketing Association of Ontario
Fiona Beckett, Wine Writer, The Guardian
Jeremy Bonia, Sommelier, Raymond’s, Newfoundland
Mercedes Bachelet, Director, Restaurant Group Adam/Albin, Stockholm
Attila Tálos, Wine Merchant and Winemaker, Bortársaság
Mátáyas Szik, Head Sommelier, Four Seasons Hotel
Robert Gilvesy, along with Master Wine Student, Magda Kaiser have curated a Volcanic wine tasting and discussion with international wine leaders to discuss the possibilities and the strength of Hungarian Volcanic Wines on a world stage.
Creating a unique identity for Hungarian wines, provides a marketing proposition as well as develops a market for wine tourism. We have invited three international experts and buyers, from various international markets to provide their opinions, along with our local delegates on what differentiates Hungarian terroir and what opportunities are there in a global marketplace. We will examine 5 main indigenous varieties of grapes grown in the volcanic regions of Badacsony, Balaton Highlands, Muzla, Mátra, Somló, and Tokaji Hegyálja – Furmint, Jufark, Kéknyelű, Hárslevelő and Olaszriesling, and one international varietal grown in Hungary since the beginning of the 18c—Rhine Riesling.
During this masterclass, you will be able to taste a variety of volcanic wine examples and participate in the dialogue of what makes Hungarian Volcanic wines, interesting, unique and marketing internationally.
Is there a common thread that creates an identity for Volcanic wines in Hungary?
How does Hungary volcanic wine differentiate itself?
What does that mean in the global marketplace?
What to expect?
Internationally-renowned speakers will discuss the value of wine and culinary tourism; leading young European journalists will share their thoughts on promoting products and destinations; breakout afternoon wine and cocktail masterclasses will teach attendees about some of Hungary's most exciting Volcanic wine regions (including the Balaton, Badascony, Somló and Tokai) as well as the potential of Hungarian mixology; and live Q&A's will ensure the future of Hungary's food scene is always at the forefront of our discussions.
Your ticket for the event includes:
- Breakfast, coffee and tea
- Full day's content alongside with your choice of afternoon session (masterclasses or learning salons)
- Lunch with wine
- Networking reception with local producers
Who should come?
Restaurateurs, chefs, sommeliers, marketing and promotion professionals, travel professionals, journalists and anyone with an interest in the amazing Budapest food scene!
Build your network:
Meet both local & international gastronomy professionals | Strengthen your existing network | Learn about Hungarian gastronomy trends | Be a culinary ambassador for your region
Price: 83-95 euro (price varies according to which afternoon sessions attendees participate in)