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U.S. Visitors: Prepare to be Wowed at ProWein 2013

The Tasting Panel Editors

For 2013, ProWein, the International Trade Fair for Wine and Spirits, held annually in Düsseldorf, Germany, has a series of exhibits, seminars and other special events planned that are designed to deliver value specifically to American attendees.

A scene from ProWein 2012.

ProWein structures events in two formats, small, intimate "pop up" seminars on the trade floor itself, as well as events in areas specially set up to focus on subjects that are high-interest hot buttons.

"The Central Tasting Zone" is a case in point of the latter. According to Michael Degen, Director of ProWein, International Trade Fair Wines and Spirits, "About 1,000 wines will be available to taste in an efficient, self guided process customized to the individual's interest." Whether it's Georgia, Turkey or Tasmania, thousands of wines from countries around the world are on exhibit. Whether they are new wines from old countries or familiar varieties from new countries, the range of what's on exhibit is extraordinary.

With China now making big waves in the wine world, ProWein's Asian connections will give attendees the opportunity to explore vinous innovations from the country tagged to become one of the largest markets—and producers—in the world. The Chinese group exhibit will feature 10 companies, including the Changyu Pioneer Wine Company, which built the French-style Château Changyu-Castel and recently announced plans for construction of an "International Wine City" in Yantai.

Biodynamic and organic have certainly become more mainstream, and visitors will be able to experience one of the largest collections of biodynamic and organic wines. For example, reps from Demeter will be on hand to explain the genesis of the biodynamic movement from its founding by Rudolph Steiner in Austria in 1924 to its widespread adoption around the world.

And let's not forget spirits. ProWein has an entire hall dedicated to spirits. Looking for that new product concept that might become the next breakout cocktail ingredient like Jägermeister or St-Germain? The spirits exhibition in Hall 7a is someplace you've just got to see to believe. Another highlight will be the FIZZZ-Lounge, where renowned bartenders will reveal their recipes.

Walking the booths, you'll commonly see what look like an impromptu seminar with people, chairs and microphones coming together to focus on one specific topic. These are set up to be intimate gatherings where exhibitors and attendees not only listen, but also get to talk and learn about what's specifically important to them. Whether the subject is international Rieslings, or top somms reporting on trends from the front of the house, ProWein seminars are the place to invest a little bit of time for a lifetime of education.

ProWein 2013 takes place March 24–26 in Düsseldorf, Germany.

For further information on visiting or exhibiting at ProWein 2013, contact: 

  Messe Düsseldorf North America
150 North Michigan Avenue, Suite 2920
Chicago, IL 60601

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THE TASTING PANEL Magazine is the nation's fastest-growing and most widely read trade publication for the alcoholic beverage industry. We have a readership of 90,000+ beverage industry insiders, including mixologists and bartenders, hotel F&B personnel, restaurateurs and wine directors, wine and spirits producers, suppliers, importers, distributors and retailers.

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We have an international network of experienced editors and writers who cover all aspects of the beverage trade, with a focus on today's most happening brands and the people who produce and use them.  Our stable of writers and photographers can and do cover stories across the country and abroad.

Do you accept freelance pitches?

We are not accepting freelance pitches at this time. However, if you are an experienced wine and/or spirits writer and have an interest in being assigned stories, you may send an email query and published writing samples to mmay@tastingpanelmag.com and you may be considered for upcoming assignments in your area of expertise or geographic locale, depending on our editorial needs.

How can I have my spirits brand or wine reviewed or otherwise featured in THE TASTING PANEL?

We accept samples year-round for consideration for possible review in both Meridith May's "Publisher's Picks" column and Anthony Dias Blue's "Blue Reviews" column. Please see our Sample Submission Guidelines.

If you are interested in having your brand covered in a custom feature story, contact our VP of Marketing and Advertising, Bill Brandel (bill@tastingpanelmag.com).

Do you host visiting spirits producers and winemakers?

We do often meet with winemakers visiting the Los Angeles area and taste with them in the tasting room in our offices in Encino. Please contact Meridith May (mmay@tastingpanelmag.com) to make arrangements.

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