All the masterclasses and workshops are tutored tastings where one or more respected wine expert introduces the audience into the world of a special wine, region, grape or other theme. Masterclasses take place in the glamorous ballroom of Corinthia Hotel Budapest with 200 seats. Workshops take place in the 100 seat lecture hall – these tastings are more relaxed and interactive. All the masterclasses are translated simultaneously into English (or if in English, into Hungarian). If a lecture is in another language, we will indicate it. First, please, buy your 1 Day Tasting Ticket for the chosen days, then you can buy your masterclass and workshop tickets.
Wines of Austria workshop
Austria is right next door, yet few of its wines are seen on the store shelves in Hungary. Darrel Joseph, the American-born wine writer based in Vienna, will present 9 distinctive wines that reflect the uniqueness of Austria’s wine regions and indigenous grape varieties. Grüner Veltliner, Blaufränkisch and St. Laurent are just a few of the specialities to be featured – all made by some of most prominent and talented Austrian producers.
March 9, Saturday, 9.30-11.00, Workshop ticket: 2000 HUF
Julia Harding masterclass – tasting of wines of unfamiliar grapes
Pinot gris, pinot noir, viognier, shiraz – we love them, we know them. But how about yapincak, timorasso or shavkapito? Have you ever tasted wines made of these grapes? Never mind, now you will have the chance! Julia Harding MW, author Wine Grapes with Jancis Robinson MW and dr. Jose Vouillamoz, will conduct a masterclass at VinCE Budapest with wines that you have probably never tasted. Unfamiliar, uncommon grape varieties will fascinate the fortunate audience of 200 people and in the gorgeous ballroom of Corinthia Hotel Budapest, venue of VinCE Budapest.
March 10., Sunday, 9.30-11.00, Masterclass ticket: 3000 HUF
Champagne Bollinger masterclass – favourite champagne of the British Royal Court and James Bond
The champagne house was founded back in 1829 – and it could defend its independence for such a long time. Many houses used to age the base wine in barrels, but by now most of them abolished this method, unlike Bollinger – they insist on this tradition. Bollinger is very popular not only in the Royal Court, but among winelovers – the English fans call it Bolly. Bollinger label can be seen in 13 James Bond movies!
Start the morning with Champagne Bollinger at VinCE Budapest, but be quick, last year and the year before Champagne masterclass tickets were the first to be sold out!
March 9., Saturday, 9.30-11.00, Masterclass ticket: 3000 HUF
Gaja masterclass – wines from the Piemonte icon winery
King of Barbaresco – Angelo Gaja is called fom Langhe, Piemonte. Gaja winery was founded in 1859, Angelo Gaja is the great-grandson of the founder. He was the first to introduce malolactic fermentation and aging in French barrique. He is the wine person who modernised the region’s vinification. His wines are sold en primeur, Gaja wines are considered to be cult wines. In Budapest his daughter, the wonderful and talented Gaia Gaja will show their fabulous wines.
March 9., Saturday, 17.30-19.00, Masterclass ticket: 3000 HUF
10 wines, 10 lives, 10 MWs masterclass
Master of Wine Institute has been a partner of VinCE Budapest since the beginning. At the moment there are only 301 people, who could pass the notoriously difficult Master of Wine exam. As a consequence MWs have enormous knowledge and they contribute the wine world in many different ways. This versatile aspect of the Master of Wine degree will be introduced to the audience of VinCE Budapest. All the speakers will show a wine that is important to them for some reason, and through which they can explain what they add to the world as an MW. Speakers: Jane Masters MW winemaker consultant and deputy chairman of MW Institute, Julia Harding MW wine writer, assistant to Jancis Robinson, Mai Tjemsland MW owner of GastroConsult in Norway, Jo Ahearne MW winemaker consultant, previously wine buyer of Harrods, Angela Muir MW winemaker consultant, Caroline Gilby MW winewriter, expert of the Balkan and Eastern Europe, Andrew Howard MW wine buyer (Marks and Spencer), Tuomas Meriluoto MW wine store owner from Finland and Ronn Wiegand MW American wine expert and Master Sommelier based in Hungary.
March 9., Saturday, 11.30-13.00, Masterclass ticket: 3000 HUF
Prosecco Villa Sandi masterclass – the favourite bubbles of the Italians
Prosecco is the favourite sparkling wine of Italy, or probably the whole world. Most of them are fermented in a tank, but there are méthode traditionelle proseccos as well made of the prosecco grape (the official name of the grape variety is glera. Villa Sandi is one of the best producers from the wonderful Valdobbiadene. At the sparkling panel tasting of VinCE Magazine 2012. December, Villa Sandi Millesimato 2011 has become winner in the category of tank fermented sparkling wines. The lovely proseccos of Villa Sandi will be shown by the chief winemaker itself, Stefano Gava.
March 9., Saturday, 15.30-17.00, Masterclass ticket: 3000 HUF
Burgundy Auction workshop – the exciting world of auctions
Every november negociants and collectors unite in Beaune, in building which used to be a hospital – Hospice de Beaune. Burgundy producers donate their barrels, and some lucky will get them. Laurent Gotti wrote a book about the legendary auction, and he will be speaker of this workshop. After an introduction to the auction and tasting of Burgundy wines some Tokaj barrel samples will be tasted blind – to predict a similar auction in Tokaj.
March 10., Sunday, 15.30-17.00, Masterclass ticket: 3000 HUF
Jamie Goode Biodynamic workshop
Horn buried in the ground, moonwatching, human influenced preparations – all these sound a bit “woodoo” to many people. But it works! – say many winemakers who turned their vineyard into biodynamic. The Wine Blogger of the Year 2012, Jamie Goode will explain things clearly – as you can expect it from a scientist. And certainly some great biodynamic wines will illustrate his arguments.
March 9., Saturday, 11.30-13.00, Workshop ticket: 2000 HUF
Masi masterclass – Amarone, amore mio!
Wines made of dried grapes have a unique character – and a wonderful flavour. If you taste an amarone, you will never forget it. Masi is the most wellknown producer of amarone in the Italian region of Veneto. Sandro Boscaini, head of Masi is famous for reintroducing extincted native grapes and also for the quality controlled grape drying process. For his merits he is often referred to as Mister Amarone. An interesting extra: Mr Boscaini took charge of the famous Italian poet, Dante Alighieri’s estate, and wine is still made in the poet’s fabulous estate! In Budapest the Amarone Man himself, Sandro Boscaini will introduce the great Masi wines.
March 9., Saturday, 13.30-15.00, Masterclass ticket: 3000 HUF
Flying Culinary Circus masterclass – the genious jugglers of saucepans
The Norwegian group of chefs is probably the only travelling chef group. They are handsome, they are original, they are brave enough to shock the audience. But this would all be nothing without real, serious professional background. Bocuse d’Or gold medal, 2 Michelin star restaurants, work experience in European, American, Asian top restaurants. At VinCE Budapest they will cook a fantastic, three course meal – and the audience will certainly have the chance to taste it!
March 10., Sunday, 17.30-19.00, Masterclass ticket: 3000 HUF
Make wine not war masterclass
Chateau Musar of Lebanon made wines even in time of bombing, and it is not the only one. Speaker of this masterclass, Angela Muir has been to all the countries from where she will show great wines. It will be an unforgettable masterclass! And while we are tasting these wines, we encourage the countries of origin to make wine not war…
March 10., Sunday, 9.30-11.00, Masterclass ticket: 3000 HUF
David, Goliat masterclass – great foreign estates and their Hungarian daughter
This masterclass will probably be one of the greatest of VinCE Budapest. Icon wines next to each other form Hungary and the world! Allegra Antiori will be there with Árpád Erdélyi, director of Tűzkő Estate, Antinori’s Hungarian estate. CEO of Cos d’Estournel, Raphael Reybier and director of Tokaj Hétszőlő, Tibor Kovács is another “pair” he is the Vineyard Manager. Attila Gere, probably Hungary’s most famous red wine producer will come with his joint venture partner, the Austrian Franz Weninger. And some estates are still negotiated…
March 10., Sunday, 13.30-15.00, Masterclass ticket: 3000 HUF
China masterclass – does the Asian tiger will win in wine, too?
Decanter World Wine Award 2011 had a shocking result: out of the 25 International Trophies, the highest result, one was awarded to a Chinese wine: Jia Bei Lan 2009 cabernet based wine from winery He Lan Qing Xue. In 2012 Decanter World Wine Award Chinese wines got a “medalhail” so they were even more successful. What’s the economic, political, cultural situation in China? How can you sell your wines to China? These are just some of the questions to which you will get answers at Ágnes Herczeg’s masterclass.
10 March., Sunday, 15.30-17.00, Masterclass ticket: 3000 HUF
Feteasca and friends – a cute little girl in white and red
Fetească regală is a light, aromatic, lovely wine from Transylvania. Fetească neagră is the main grape of Romania, often compared to Blaufrankisch. Not because they are similar, but because they are bioth elegant, fruity and full of character. Caroline Gilby MW, expert of Eastern Europe will show more feteascăs beside the above mentioned two. March 10., Sunday, 13.30-15.00, Workshop ticket: 2000 HUF
One time wines workshop – tasting in the very last moment
Winemakers are human. It happens, that a winemaker from Tokaj (a fully white wine region) dreams of a full bodied red wine, and dream is followed by action. Then it turns out that generations must have some rational reason for making only white… The wine is never repeated. We collected a handful of these “fossiles” – wines, that can be tasted now, at VinCE Budapest, but then it’s over, you will never come across that bottles. Speaker is András Horkay, owner and director of CEWI wine school.
March 10., Sunday, 11.30-13.00, Workshop ticket: 2000 HUF
Secret Champagne workshop– unknown treasures of Champagne
Cooperatives are in charge of 2 thirds of the vineyards of Champagne – and still they are hardly known. So are some of the Champagne houses without huge advertising concepts. György Márkus Champagne expert will show some pearls of the land of the most precious bubbles.
March 8., Friday, 13.30-15.00, Workshop ticket: 2000 HUF
Closure Impact workshop
Wine quality is extremely depend on oxygen exposure throughout winemaking and aging. After bottling, the contact between the oxygen and the wine is controlled by the gas barrier properties of closures… but how does oxygen get into wine? How much is beneficial? What is the best closure for wine? These and many other questions will be answered by Dr Paulo Lopes, Faculty of Oenology, Bordeaux University and Amorim R&D, who will present the latest published research on how wine is exposed to oxygen after bottling, and how cork, plastic and aluminium closures provide varying levels of oxygen ingress over time and explain their impact on wine sensorial properties and its self-life. This presentation will also include a highly informative demonstration of different levels of wine development in the glass with samples for practical audience participation.
9 March, Saturday, 13.30–15.00, Workshop ticket: 2000 HUF
Grand Opening Party
Would you like to have dinner in the glamorous ballroom of Corinthia? Would you dance with the best winemakers of Hungary? Would you drink a glass of wine with the speakers of VinCE? Come and join us and celebrate the wine with us, with music, with joy, with an unforgettable night!
March 8., Friday, 20.00-23.00, Party ticket: 8000 HUF
Water Sommelier workshop
Arno Steguweit is the first water sommelier of Europe. He started his career as a “normal” sommelier, but he liked the challenge of creating a water list of 70 waters in a restaurant! Arno will show the influence of different waterson wine. A must for sommeliers!
March 8., Friday, 15.30-17.00, Workshop ticket: 2000 HUF
Villány premium terroirs workshop
Hospitality, cooperation, belief in work, commitment to quality and the terroir which provide life… all is evidence for us. The oenologists of the smiling Hungarian region are introduced by premium wines of 13 Villány Wineries. Participate in the workshop if you want to experience the evidence of these wines.
March 9., Saturday, 17.30-19.00, Workshop ticket: 2000 HUF
– Spice of Chile: Syrah, Carmenere & Carignan
Chile is an infinitely long country stretching along most of the Western Coast of South America, which results in a great viticultural diversity. This workshop will focus on three black grape varieties in order to show how they lend power, spice and elegance to Chilean wines. Come and join a tasting of Syrah, Carmenere & Carignan from top producers.
– Crete: Indigenous Varieties
The Greek island of Crete is home to the Minos Palace, where the Minotaur lived in the maze. This workshop will help you to get out of the maze of native Cretan varieties through a tasting that will highlight why Cretan wines are perfectly suited for the Mediterranean cuisine.
– German First Growth: Top Rieslings & Spätburgunders from VDP Wineries
The VDP association of German producers does not need to be introduced. Three Rieslings and three Spätburgunders will showcase the supreme quality of German wines combining terroir and state-of-the-art winemaking.
– Flavours of India: A Brand NEW New World
The map of the wine world is ever expanding. India is putting her feet firmly on the ground as the brand NEW New World country. Classic varieties, Indian terroir and endless passion for high quality wines. This workshop will showcase the very best India has got to offer for the world.
– Delicious Indigenous: Kadarka from Hungary
Hungary has changed beyond recognition as far as the wine scene is concerned. However, the interest in native varieties started to grow only a few years ago. This workshop will showcase Kadarka, which used to be mass produced, but now shows true signs of setting the mark for fine Hungarian reds in a lighter and spicier style. The selection will be limited to the region of Szekszárd in order to eliminate major terroir differences and thereby allowing us to delve into the details of the variety and producers.