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Introducing this year's Guest of Honour at the Wine Festival

Discover the culture of one of the world's ancient civilisations, its rich historical heritage, its 8,000-year-old winemaking techniques and its diverse gastronomy.

This year's Guest of Honour at the Wine Festival is Georgia, also known as the cradle of winemaking, home of amber-coloured, skin-fermented, high-tannin natural white wines. Learn about the technology that dates back thousands of years, the ancient methods they still use to make their wines today, their unique and special gastronomy and their traditional cultural programmes.

Every day, those interested in Georgia's wine culture can learn about its ancient winemaking techniques and characteristic wines in a masterclass on a different theme, presented by Attila Petzold, a national expert on the wine region. The 1 hour masterclasses start from Thursday to Saturday at 18:45 and on Sunday at 16:45 on the terrace of the Halászó gyerekek (stand 1).

The wines presented at the masterclasses can be tasted every afternoon at the Wine Festival Guest of Honour stand (stand 1) from 16:00 to 22:00.

On each day of the Wine Festival, a variety of music and dance performances will ensure that you can truly experience the magical history of this country with its rich culture.

In addition to Georgian wines, you can also taste the traditional cuisine of the different regions of the country. The authentic menu of the Hachapuri Restaurant offers a real culinary experience for lovers of special flavours.

A taste of the gastronomic offer:

HINKALI (or khinkali) meat dumplings are one of the most popular dishes of Georgian cuisine.
HACHAPURI is widely considered a national dish. It is eaten by hand, breaking the dough and dipping it into the hot cheese.
The IMERULI cheese pie is made from dough made with yeast and a combination of special cheese and baked in the oven.
Georgia is also famous for its grill, or MTSVADI, which is traditionally grilled on a skewer over charcoal. The meat cubes are marinated in a special marinade. This can now be tasted with fresh vegetables in SHOTI form.
Georgian cuisine is also recognized for its vegetarian dishes, PHALI-vegetable nut creams and BADRIJANI-stuffed eggplant slices were added to the restaurant's menu at the festival.