We, the producers of Hungarian wines feel honoured that international experts such as Caroline Gilby MW, Elizabeth Gabay MW, John Szabó MS and Wojciech Bońkowski MW have accepted our invitation to be Ambassadors of the Hungarian Wine Summit. All four of these experts have a comprehensive knowledge of the international wine world and have been following Hungarian wines for a long time, so we are always grateful for their opinions and insights, which help us in our quest for improvement.
Wojciech Bońkowski Master of Wine
Wojciech Bońkowski is a wine writer from Poland, author of eight wine books, cofounder of Poland’s leading wine media: the Winicjatywa website and Ferment printed magazine. He specialises in the wines of Italy, Greece, Central Europe, Champagne, and fortified wines. He regularly contributes to Meininger’s Wine Business International, www.timatkin.com, Club Oenologique, Falstaff, and is a panel chair at Decanter World Wine Awards and judge at 50 Great Greek Wines. He was President of the Polish Wine Trade Association in 2016–22, and in 2023 became Poland’s first Master of Wine.
“Ever since my first glass of wine at the age of 18, it is fair to say that I was surrounded by Hungarian wine which was and still often is a staple of Polish wine lovers. I first visited Tokaj in beautiful spring weather in 2001 and I was hooked for life by the history, the flavours, and the people. I keep fond memories of travelling each summer with my Father from Poland by car and visiting the wine cellars in Pannonhalma, Somló, Badacsony, Eger, and Tokaj, and returning full of wine boxes purchased directly from the wineries. Before both Hungary and Poland entered the EU in 2004, you had to explain to customs what you were transporting, but the border officers understood our passion for wine very well! Throughout my later career, I have always been a faithful fan of Hungarian wines, culminating in my choice of Tokaj as the subject of Master of Wine research paper.”
Caroline Gilby Master of Wine
Dr Caroline Gilby MW is a widely published wine writer, award-winning author and consultant specialising in the wines of Central and Eastern Europe. She is regional chair covering Hungary at Decanter World Wine Awards and in 2018 she became the first foreigner to be awarded the title of „Friend of Hungarian Winemakers”. She is also a member of the Confrérie de Tokaj.
“I first came to Hungary in the very early 1990s as a young wine buyer looking to make an impression by hunting down some great dry wines for a large chain of UK wine shops (Pinot Blanc from Mátra was my first Hungarian wine followed by several more). That was a time when the industry was finding new ways forward in the private era, and I’ve followed developments here closely ever since. I firmly believe there’s been a complete wine revolution in Hungary over the past three decades, but what is still exciting is that winemakers are continuing to push boundaries with a new confidence in their terroir and their grapes. Every time I return to Hungary there are new discoveries to make and new wine stories to share.”
Elizabeth Gabay Master of Wine
Elizabeth Gabay MW has worked in wine since 1986(!), representing vineyards in southern France, Italy, and Burgundy in the UK market. She first visited Hungary – Tokaj – in 1993. Ms. Gabay became a Master of Wine in 1998 and moved to France in 2002 increasing her focus on writing, teaching, and consulting. She has worked increasingly with the wines of Hungary and writing and lecturing on them since 2008. She is also the author of three books: “Rosé: Understanding the Pink Wine Revolution” (2018) “Rosés of Southern France” (2022) and “Wine Secrets of Romania: Dobrogea” (2023).
“I have regarded myself as very fortunate that over the last 15 years I have been able to visit almost every wine region in Hungary, for however much you can study and taste, nothing beats visiting the vineyards and tasting with the producers. I have been able to experience Balaton by boat, Szekszárd by jeep, explored the cellars of Etyek, Eger and Tokaj, vineyard dinners, harvest festivals, amazing tastings, rare wines and meet lovely people. The sum of appreciating any wine is not just through sitting in a classroom, and Hungary has provided a wealth of opportunities.”
John Szabó Master Sommelier
Master Sommelier John Szabo was the first Canadian to add the “MS” after his name in 2004, and he holds the international Wine & Spirits Education Trust Diploma with honors, as well as the Canadian Sommelier Guild diploma. He’s principal critic for WineAlign.com, Canada’s premiere wine resource, and co-host and producer of the podcast Wine Thieves with a global following in the trade. He contributes frequently to many international trade and consumer publications. Books by John include Pairing Food & Wine for Dummies, and the critically acclaimed Volcanic Wines: Salt Grit and Power. On the same theme, he’s also co-founder of Volcanic Wines International, an annual conference in New York City dedicated to celebrating wines grown on volcanic soils worldwide. He’s currently co-writing on a book on wine chemistry.
„My father was born in Budapest and emigrated to Canada in 1956, and I have been visiting relatives in Hungary since the late 1970s. I remember how, on each special occasion, a bottle of Tokaj was on my grandparents’ table, a sort of amber-bronze liquid that everyone seemed to revere and appreciate. I had of course no idea how much better it could be.My first of many professional wine visits was years later, in 2000, when I went to Tokaj. It happened to be a magical year for botrytis, and I’ll never forget my first taste of raw eszencia – unbelievable stuff – so distant from those oxidized, rustic wines of the past. From 2003 up until the pandemic, I ran a small vineyard project in Eger with a partner, János Stumpf, which we called the J&J Eger Wine. Co., which brought me regularly to Hungary and encouraged a deep exploration of the country’s wine scene. What I’ve notice most over the last quarter century is the growing critical mass of quality producers. Back in 2000, there were only a handful of ‘export ready’ wineries, now there are dozens. I’ve also seen the focus shift onto Hungary’s rich offering of local varieties and unique styles, as we’ve seen in so many other parts of the world. Viticulture and winemaking have improved by leaps and bounds, and significant investments have improved winery infrastructures. But despite all of the improvements, Hungary still remains one of the last great, traditional, but little-known wine producing countries in Europe. Hopefully April’s Summit in Budapest marks the beginning of greater awareness for these great wines.”