VinCE Budapest - Wine event of Central Europe

Wine of the day

vince — Sun, 13 Jan 2013 19:44:28 +0000

February 17. Wine of the day: the wine of the biblical Eden – Zorah’s Karasí
While looking for a really good wine the East is not a frequently visited direction, and besides this Armenia cannot be considered to be a wine nation. Throughout history only the news about genocides, the soviet dictatorship, the territorial disputes and diplomatic conflict reached the west from Armenia which is often addressed as the biblical garden of Eden. All these are definitely true; however it would be a mistake for a wine-lover to finish the acquaintance with Armenia here. The ArArAt brandy is undoubtedly a good example of the fact that the Armenian Highland is able to provide excellent grapes. As a sign of their respect the French even allowed to use the expression “cognac” , which is exclusively used for much preserved French brandies, for Churchill’s favourite brandy. The opportunities of the independent Armenia and the beauty of the nature captured Zhorik Gharibian, who by deciding to buy grapes here neglected Tuscany. The most ancient wine culture of the world revived. Alberto Antonioni and Stefano Bartolomei take great pains to bring us the exciting wines of these unknown lands.
Zorah’s plantations can be found in the heart of Yeghednadzor above the altitude of 1400 metres. For their first wine they chose the indigenous Air Noire, which is special as contradicting its reputation it survives on continental climate. It can resist anything and carries elegance and freshness under its thick shell. After manual vintage 20% of the wine ripens for 3 months in French oak barrels and 10% in Armenian oak barrels, while the rest is kept in containers. Recalling the beginnings, 30% of the wine ripens in 130 litres large amphorae, which are earthenware similar to those used 6100 years ago as archaeological finds also suggest.
Bright ruby red colour with complex aromas of cherry and plum lighly spiced with an elegant toasted note. The palate reﬂects the nose with a red fruit character, well-supported by a full-bodied structure, balanced, mature tannins and a long, evolved ﬁnish. According to Jamie Goode it’s like a cross between ripe Pinot Noir and a fresh Grenache, with some subtle peppery notes. Particularly suited to savoury meat dishes, such as lamb, duck, wild rabbit and braised meats. It is also great accompaniment to aged cheeses.
This is the story that is brought to us by VinCE Budapest from the remote little country and the proof of its millennial beauty should be found in the glass.
The will be presented by Caroline Gilby MW at the 10 wines, 10 lives, 10 MWs on March 9, 11.30–13.00

February 11. Wine of the day: Negre de San Colonia 2010, Mallorca

Fine, medium-deep garnet red with violet tinges. A very intense and complex nose dominated by the oak with elegant truffles and undergrowth. The fruity base dominated by blackberries together with liquorice and fine wood (cigar box) overtones. Very complex and rich in personality. An amiable flavour on the palate, which develops into a good balance with more elegance and refinement than potency. Fresh, soft tannins, particularly gastronomic. Warm, lingering, supple aftertaste.
At VinCE Budapest Master of Wine speaker Julia Harding will expound this wine with similar rare wines.

February 9. Wine of the day: Grace Vineyard Chairman’s Reserve 2009
Blended of 93% Cabernet Sauvignon and 7% Merlot and aged in new French barrels for 15-18 months. 2009 Chairman’s Reserve offers a medium garnet color and aromas of blackcurrant and fresh blackberries over hints of bay leaf, black pepper, cedar and damp loam. The medium bodied palate is well balanced with a good amount of black berry flavors nicely supported by refreshing acid and a medium level of grainy tannins. Very good effort from one of China’s vineyard and certainly demonstrates the potential.
The wine will be tasted at VinCE Budapest in the China masterclass held by Ágnes Herczeg.

February 1. Wine of the day: Tokaj ‘Fordítás’, Erzsébet Pince, 2008, Tokaj, Hungary
The day of the wine today is recommended by a sommelier – but the case is not that simple. This sommelier is a Master Sommelier, what’s more a Master of Wine from the USA, who fell in love with a the beutiful Tokaj wines – and a beautiful Tokaj lady. This is his wine tip for today:
‘Forditas’ has been a traditional botrytised wine category in Tokaj since the mid 19th century. After the first pressing (to give aszú wine) the aszú berries are macerated for a second time and then pressed again. The resulting wine is known as ‘fordítás’. Currently, only a handful of Tokaj producers make a Forditás, making it something of a rarity. Erzsébet Pince has made only two vintages so far, one in 2000, and one in 2008 when the weather allowed us to do so.
This 2008 combines the richness of an aszú and the pure fruit of a late harvest with refreshing elegance. The base wine is Furmint from Király vineyard (historically 1st class) in Mád; the botrytis berries are mixed, and include Furmint, Harslevelu, Muscat, and Kövérszőlő. The result is a wine of beautiful structure and abundant aromas. 2 years in oak, 2/3 new, and 1/3 old Hungarian oak barrels (225 l).
It has a strong honey note in the nose, along with abundant citrus, orange, and pineapple aromas. On the palate, it has luscious peach jam flavors, with nuances of fresh flowers, mango, and ginger. It has crisp acidity, a lingering finish, graceful richness, and perfect balance. It is like drinking a 5 puttonyos aszú!
This wine has significant aging potential (10+ more years). Its refreshing acidity and elegance make the wine an ideal choice as an aperitif or to serve at the end of the meal, with or without dessert.
Alcohol: 12%
Residual sugar: 122 g/l
Acidity: 7.5 g/l
The wine will be shown at the 9 wines, 9 lives, 9 MWs masterclass at VinCE Budapest.

January 20. Wine of the day: Yapincak, 2011, Paşaeli, Turkey

Yapıncak is an indigenous variety that is native to Şarköy area in Thrace. It has a pale gold colour. It was fermented at 17C for 21 days. It was kept “sur lie” for 3 months with 2 “batonnage” a week. And it was partially barrel aged for 3 months to add some complexity. It is a pleasant wine balanced with good acidity and a long finish. Total production is 1852 bottles. Julia Harding MW described the wine: “Very pale gold. Highly distinctive aroma, both rich and tangy. Intense lemon, hint of clementine plus a more oily minerality and quince. Lovely citrus on the palate too – bright and crisp and surprisingly full in the mouth (the lees contact, perhaps) given the moderate alcohol. The oak is in a supporting role and doesn’t have the sweetness I so often get from US oak.”
Yapincak 2011 will be tasted at Julia Harding MW’s masterclass.

January 18., Wine of the day: Palmer Brut Millésimé 2004, Champagne

Palmer is a cooperative in Champagne. There are no Hollywood stars advertising it, but it is still popular among keen champagne lovers. Palmer & Co has vineyard of 365 hectars at the moment. Palmer and Co about Millesimé: “A vintage year results from an exceptional year, an assemblage of crus and grape-varieties from the same harvest. For Champagne Palmer it’s also a subtle association between the memory and particularities of the climatic year and the style of the house. The blending of the Vintage Brut is not a strict balance between the pinot and chardonnay grapes: It is first created and then interpreted to emphasize the specific qualities of the vintage. Only Grands crus and Premier Crus of the Montagne de Reims have their legitimate place in the assemblage of the Brut Millésimé. As a matter of fact, the pinot noir coming from these vineyards is the backbone of this cuvée. In our Maison, we do lengthen our vintage wine ageing: from five to ten years, even more. This slow maturation on the deposit of yeasts, the peculiar quality of the vintage as well as the nobility of terroir origins bring to the Brut Millésimé a rare complexity.”
Palmer Brut Millésimé 2004 will be tasted at Sectret Champagne workshop on 8 March, 13.30. Speaker: György Márkus Champagne expert.

January 12. Dobogó Kékfrankos, Zemplén wine region, Hungary

In the most prestigious wine region of Hungary, Tokaj, red grapes do not belong to the registered grape varieties. But you can understand the desire of Tokaj wine producers to prove themselves in red wines, too. Attila Domokos, winemaker of Dobogó Winery makes pinot noirs which gained applause from both professionals and winelovers. How about his kékfrankos (blaufrankisch)? Does it deserve the same praise? Dobogó winery decided not to repeat it, never ever. What can be the reason behind it? You can learn about it at the One time wines workshop where other “never repeated” wines can be tasted from Hungary.

January 9. Campofiorin, Masi, Italy

The “supertoscan” wine of Veneto – more precisely Supervenetian. Masi winery made it in 1964 for the first time, and it revolutionized the region. It is made of corvinella, rondinella and molinara grapes, and similar to amarone dried grapes are used. Extremely versatile: it fits Italian pasta, especially with creamy sauces, but also perfect with games. Available in magnum and double magnum, and if one is fortunate enough to get to Masi estate, should not miss a vertical Campofiorin vertical tasting.

This wine can be tasted at the Masi masterclass at VinCE Budapest (March 9, 13.30)

January 8. – Vinhão 2009, Aphros Winery, Portugal

It comes from Vinho Verde wine region, which literally means “green wine”, though the wines – despite of the puns – are not green at all. They are mostly white, but to the surprise of many winelovers, red wine is also produced here. Dr. Jamie Goodie blogger (and speaker of VinCE Budapest says about the grape variety that it’s an amazing stuff.

Could you miss a wine harvested this way?

The wine will be tasted at Julia Harding MW’s masterclass.

Grand Opening Party

vince — Sun, 06 Jan 2013 18:13:04 +0000

Join our Grand Opening Party in the gorgeous ballroom of the 5 star Corinthia Hotel Budapest! The first day of VinCE Budapest, Friday (8 March) starts with a lot of work on the part of the winemakers (packing in and settle their stalls). In the afternoon professional visitors come to taste from 3 pm to 7 pm, and then at 8 pm all the participants can relax a little and celebrate wine.

With live music, mouth watering dishes from the chef of Corinthia, top wines from all our exhibitors the Grand Opening Party is an ideal occasion to network, meet the speakers, buyers and other invited guests of VinCE Budapest.

Grand Opening Party is a time for joy, and then the next day exhibition starts at 11 am, masterclasses start at 9.30 am.
Tickets for the Grand Opening Party are for sale.

Here is a short film about packing in and setting the exhibiting table from last year VinCE Budapest.

And now the other wing of the venue:

Thank you for all the work of our exhibitors from last year and we wish a successful event for all of our exhibitors in 2013 March!
Though our event is in spring, here is a fantastic song to get you in the mood…

Stunning Budapest

vince — Sun, 06 Jan 2013 18:05:49 +0000

+++++++++++++++++++++++++++++++++++

Make wine not war

vince — Sun, 06 Jan 2013 18:00:47 +0000

Make wine not war!

This masterclass is VinCE’s “peace protest”. Natural disasters destroy vineyard from time to time – just think of New York wine industry swept away by Sandy hurricane – so why do humans destroy the precious vineyard of our planet? Brothers should not fight brothers, but rather drink to their brotherhood. At our masterclass you can taste wines from countries where in the past few years there were or even now there are serious conflicts.

List of wines is coming soon!

Speaker of the masterclass: Angela Muir MW, United Kingdom

Director, senior consultant and joint owner of Cellarworld International. Angela Muir is a Master of Wine with over 30 years’ experience in the wine industry, including 20 years buying everything from basic bulk table wines to en-primeur Bordeaux for major groups. For the last 25 years, she has travelled around winegrowing regions all over the world for, on average, four to six months a year. Cellarworld International Ltd was formed in 1993. The company’s longest-standing client signed up from the first day and is still reaping the rewards of significantly increased wine sales year on year. CWI is currently working in Chile, Cyprus, Italy, France, Moldova, Slovenia and in the UK.

Professional visitors of VinCE Budapest

vince — Sun, 06 Jan 2013 16:42:42 +0000

List is updated occasionally.

Jane Masters MW, United Kingdom
Master of Wine Institute, consultant winamaker
http://www.mastersofwine.org
www.masteringwine.com

Andy Howard MW, United Kingdom
wine buyer, Marks and Spencer
http://www.mastersofwine.org

Caroline Gilby MW, United Kingdom
wine writer, judge
http://www.mastersofwine.org
http://carolinegilby.wordpress.com

Julia Harding MW, United Kingdom
Editor, wine writer
http://jancisrobinson.com

Angela Muir MW
consultant, director, co-owner
http://www.cellarworld.co.uk

Mai Tjemsland MW, Norway
director, GastroConsult (restaurant, wine bar, catering company)
http://www.mastersofwine.org

Dr Jamie Goodie, United Kingdom
blogger
http://wineanorak.com

Vili Galabova, Bulgaria
CEO, Aurika Ltd.
www.alfavita.org, www.divino.bg
www.wineacademy.bg

Kateryna Konieva, Ukraine
editor in chief, director
www.gallerydrinks.com
www.techdrinks.com.ua

Valentin Ceafalau, Romania
editor in chief, Vinul magazin és vinul.ro
www.vinul.ro

Peter Baltazár, Czech Republik
wine merchant
http://vinorum.cz

Irina Ban Vukosavić, Croatia
International Public Relations Manager, Laniva d.o.o.
www.1001delicija.com
www.zagrebwinegourmet.com
ZAGREB WINE GOURMET WEEKEND

Julia Sevenich, Austria
blogger, wine writer
www.julia7ich.com

Tomsilav Ivanovic, Serbia
blogger, wine writer
www.vinopedia.sr

Lotte Karolina Gabrovics
Winelover group
https://www.facebook.com/lotte.gabrovits

Bogdan Bocse, Románia
blogger, wine writer
www.printrevinuri.ro, Millésime

Levente Molnár
winemaker – Revolution WineZ borászat

Ákos Haász
HoReCa Head of Sales – Rauch Hungária Zrt.
www.rauch.cc/hu

Imre Ócsai
sales manager – BorsodChem Zrt.
www.borsodchem-group.com

Zsolt Fehér
sommelier – Borschola
www.facebook.com/bor-schola

Péter Sávolt
owner – Szabó Delicatesse

Antal Tamás
Managing, organizing – Rent In Hungary Kft, Locomotive Light Hostel
www.locomotive-hostel-budapest.com

Erzsébet Jonasson
wine sourcing agent – GT Vinimport, Malmö, Sweden

László Imri
Imri Szőlőbirtok és Pincészet

Masterclasses with the most wellknown and respected experts

vince — Mon, 10 Dec 2012 20:33:41 +0000

Jancis Robinson MW, Marchese Piero Antinori, Warren Winiarski, Denis-Roland Billecart, Josef Schuller MW, Lynne Sherriff MW, Sarah Jane Evans MW, Steven Spurrier, Gary Vaynerchuk, Regis Camus and many others have already been speakers of VinCE masterclasses.

Masterclasses of VinCE Budapest take place in the stunning ballroom of Corinthia Hotel Budapest. A masterclass lasts for 90 minutes and is available in English and Hungarian.

For more information about VinCE Budapest 2013 masterclasses click here!

It’a deal!

vince — Mon, 10 Dec 2012 11:03:04 +0000

Ideal sentence for exhibitors, isn’t it?

If you want to exhibit your winery, contact us:

peller.agnes@vincemagazin.hu
+36 30 230 8841

Beside the fully equipped booth we offer many extras from publicity in our newsletters and catalogue to tickets to our opening reception

The Absolute Perfect Accommodation

vince — Tue, 27 Dec 2011 20:46:45 +0000

The ideal, and undoubtedly most convenient solution is to stay right at the venue, in Corinthia Hotel Budapest. You can dive into the world of wines just after breakfast, and there is no worry about getting home after a whole day of tasting. Corinthia’s special offer for VinCE visitors:
– Superior single room: 120 euros / night
– Superior double room: 140 euros / night
Prices include rich breakfast from the hotel’s buffet, entrance to the spa and internet access in the hotel rooms, but do not include taxes (18 + 4% at the moment).Executive extra cost: 60 euros per night

Corinthia Hotel Budapest
Budapest 1073, Erzsébet körút 43–49.
Tel.: +36-1-479-4000
Fax: +36-1-479-4333
E-mail: budapest@corinthia.hu
www.corinthia.com

10 tips in Budapest to make your stay unforgettable

vince — Sat, 17 Dec 2011 09:44:53 +0000

1. Relaxing in an authentic Turkish spais un unforgettable experience. After Iceland, Hungary has the world’s largest reserve of surface thermal water: hundreds of springs help thousands in recovering. Thermal baths as Széchenyi, Gellért and Rudas are the most frequented sights of Budapest. If you are exhausted after a whole day tasting let’s try the relaxing and refreshing effect of baths. Rudas Thermal Baths and Swimming Pool provides night bathing each Friday and Saturday.
More information about spas

2. Budapest has 2 Michelin star restaurants: Costes and Onyx. Cafés are also legendary in Budapest, some of them were cult places of poets and politicians. The Hungarian word for a café is ‘kávéház’. Centrál Kávéház is one of the most popular, and New York kávéház also has a history.

3. Budapest has a unique phenomenon of ‘romkocsmas’, literally ‘ruin pubs’, which are trendy bars in shabby old buildings. These bars give an insight into communist era interior and at the same time they offer an up to date selection of drinks and good cuisine. Within 15 minutes walking distance of VinCE Budapest venue you can find several bars of this kind. “Ruin pubs (‘Romkocsmas’) are are a mix of hip bar and café, beer garden, music venue and cultural centre. Many Romkocsmas barely advertise their presence, hiding behind discreet signs and grubby doorway.” The Economist

Szimpla Café and Szimpla Kert
Fogasház
Doboz
Ellátó kert
Kisüzem
400
Mika Tivadar mulató

Lunch at VinCE Budapest

vince — Wed, 14 Dec 2011 13:51:02 +0000

VinCE itself does not offer lunch, however several exhibitors at VinCE Budapet offer great fingerfood or gourmet products like giat cheese ad cured ham.

Besides the venue of VinCE Budapest, the hotel itself – Corinthia Hotel Budapest – offers delicious lunch. Plus because VinCE Budapest is held in the heart of a capital, there are plenty of great lunch opportunities nearby. Keep in mind that you can freely re-enter with your VinCE wrist-band after lunch.

Suggestions for lunch in the venue of VinCE Budapest

Lunching suggestions nearby:

Baldaszti’s Grand
1061 Budapest, Andrássy út 8.
www.baldasztis.com

Pesti Disznó GasztroBár
1065 Budapest, Nagymező u. 19.
http://hu-hu.facebook.com/PestiDiszno

U26 – Bisztronómia fakultáció
1062 Budapest, Teréz körút 55–57.
www.bisztronomia.hu

Menza Étterem
1061 Budapest, Liszt Ferenc tér 2.
www.menzaetterem.hu