{"id":8005,"date":"2021-11-16T06:11:18","date_gmt":"2021-11-16T06:11:18","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=8005"},"modified":"2021-11-16T09:16:35","modified_gmt":"2021-11-16T09:16:35","slug":"mi-lesz-az-eredmeny-ha-osszefognak-a-csucs-boraszok-es-a-csucs-gasztronomia-kepviseloi","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/mi-lesz-az-eredmeny-ha-osszefognak-a-csucs-boraszok-es-a-csucs-gasztronomia-kepviseloi\/","title":{"rendered":"What will be the result if the \u201ctop winemakers\u201d and the \u201ctop gastronomists\u201d join forces?"},"content":{"rendered":"
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They opened up a treasure trove that we practically didn't even know existed. The idea was to experience top wines, high quality food and organisation all at the same time. What really happened in Helemba?<\/strong><\/p>\n\n\n\n

Ildik\u00f3 Bauer, one of the creators of the 3 Rivers Valley idea, did not organise and invent the well-known wine tasting with many good wine makers and delicious snacks, but revealed the values of the formerly annexed Hungarian territories. The location of the event was not negligible either, which I will tell you more about later, but I can tell you that next to Esztergom and P\u00e1rk\u00e1ny, the Vil\u00e1gi Winery in Helemba is a top-class show winery that we rarely see in the country. But this place is open all year round for everyone.<\/p>\n\n\n\n

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Ildik\u00f3 Bauer on the right, \u00c1gnes Herczeg on the left.<\/figcaption><\/figure>\n\n\n\n

Ideas, inspiration for the profession<\/strong><\/h2>\n\n\n\n

There are 6 wine regions in Slovakia and within them the idea is also called wine districts. As difficult as it is to define, it is also difficult to find a reason for them to join forces. Here, however, the winemakers from the 3 rivers Garam, Duna and Ipoly came together around the simplest possible common ground, which was nothing other than their top quality products and their expertise. It was one of the first events that will only be seen and visited more often from now on. The father and father of the profession were there, and it was worth being inspired and asking questions, as everyone here was happy to talk about their most secret technology, their sales rates and their market position, which let's face it is quite rare in the hospitality industry.<\/p>\n\n\n\n

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Why is it worth joining forces in wine and gastronomy?<\/strong><\/h2>\n\n\n\n

They work together with a very different approach and mindset. The winemakers don't push each other back, they don't see each other as competitors, but as a driving force. Those who individually have large audiences and fan bases are now not sharing all that, but multiplying their audiences. The camp that knows them will attend all the tastings of this kind to taste their well-known wines and, in the process, taste the wines of the \u201cneighbouring valley\u201d. The wine-loving public, when they find better wine, don't change their minds and buy more wine - that's the experience.<\/p>\n\n\n\n

Let's see who are the 10 winemakers we are talking about:<\/p>\n\n\n\n

- Bott Frigyes - Muzsla<\/p>

- B\u00f3na Winery - B\u00e1torkeszi<\/p>

- Ch\u00e2teau B\u00e9la - B\u00e9la municipality<\/p>

- Ch\u00e2teau R\u00faba\u0148 - F\u0171r<\/p>

- Csernus Winery - Ipolyny\u00e9k<\/p>

- Ge\u00f6ncze\u00f6l Cellar - Garamk\u00f6vesd<\/p>

- Kasnyik Winery - K\u00fcrt<\/p>

- M\u00e1ty\u00e1s Family Winery -Kis\u00fajfalu<\/p>

- Strekov 1075 - K\u00fcrt<\/p>

- World Winery - Helemba<\/p><\/blockquote>\n\n\n\n

What makes a wine and gastronomy event different from the usual?<\/strong><\/h2>\n\n\n\n
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Free exchange of professional experience. There was no need to be shy or selective in what they said, everyone was happy to share their decades of experience. It's worth visiting and tasting as a layman, but the 3 Rivers Valley events can be just as important a meeting point for the profession. We couldn't leave the food out either, as the high quality and attention at any point in the events cannot be compromised,\" the host admitted. Here, everything from luxury sweets to premium mango p\u00e2t\u00e9, pork cheese and cheese variations were on offer. The common thread here was also home-made, premium quality.<\/p>\n\n\n\n

Who were the people behind the tables? <\/h2>\n\n\n\n