Tokaj Terroir and Unique Wine – Tradition, Innovation and Creative Experimentation

3-Day Intensive Course for VET Teachers
Date 4-6 September 2026
Venue Malá Tŕňa, Tokaj wine region, Slovakia
Course language English
Course fee 240 € professional programme + 645 € standard package
Possible funding Reimbursement through Erasmus+
Target group Teachers and trainers of VET schools in the fields of gastronomy, bartending, sommelier studies, hotel management, hospitality and tourism

Tokaj is not just a wine region — it is a place with exceptional cultural and historical value. The Tokaj Wine Region Historic Cultural Landscape is inscribed on the UNESCO World Heritage List, recognised for its centuries-old wine-making tradition, historic vineyards, villages and unique network of deep wine cellars.

Discover the Slovak part of the historic Tokaj wine region through authentic learning directly in vineyards, wine cellars and local gastronomic venues.

This intensive 3-day course is designed for teachers and trainers in gastronomy, bartending, sommelier studies, hospitality, hotel management and tourism. It connects traditional Tokaj wine culture with innovative beverage concepts, food pairing, sensory activities and practical ideas for teaching.

Participants will explore the unique Tokaj terroir, traditional wine production, sweet wines, noble rot, oxidative ageing, straw wine, storage in clay vessels and modern approaches to viticulture and gastronomy. The course also introduces creative experimentation, including infused wines with organic juices from local fruits and coffee fermented in wine pomace.

Main Objectives

  • Understand the unique Tokaj terroir, including volcanic tuff, local microclimate and the role of Botrytis cinerea in the production of concentrated sweet wines such as „samorodé“, selection wines and straw wines made from cibéby

  • Explore local grape varieties and wines such as Furmint, Lipovina and Yellow Muscat

  • Connect wine, food pairing, infused wines and coffee fermented in wine pomace with classroom practice

  • Gain inspiration for innovative teaching at VET schools and learn how to transfer knowledge from real wine cellars, vineyards and gastronomic venues into lessons

  • Develop practical teaching ideas related to wine culture, beverage trends, sensory analysis, gastronomy, sustainability and regional products

What Participants Will Gain

  • Teaching modules on Tokaj wines, wine and food pairing, ageing and current beverage trends

  • Practical “from grape to glass” activities that can be adapted for classroom use

  • Sensory analysis activities suitable for gastronomy, sommelier and hospitality education

  • Examples connecting local products, fermentation, sustainability and gastronomy

  • Inspiration for innovative teaching based on real experience from vineyards, wine cellars and gastronomic venues

  • Practical ideas for transferring professional know-how into VET school lessons

  • New contacts with European producers and schools for future cooperation