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April 23, 2014

Students to learn about Hungarian wine industry

When you’re selecting a wine to go with your dinner tonight, the country of Hungary will probably never cross your mind. But it should, according to a State University College of Agriculture and Technology at Cobleskill staff member who will host six Hungarian visitors today and is familiar with the nation and its wine.

Diane Dobry, SUNY Cobleskill’s director of communications and marketing, has been teaching an online international course on the topic this semester with Jason Evans, assistant professor of agricultural business, and Ferenc Baglyas, professor of viticulture at Kecskemet College in Kecskemet, Hungary. On Wednesday, Baglyas and five other professors and administrators from the Hungarian college will visit SUNY Cobleskill for a reception, meet-and-greet and tour of the campus.

Dobry said her students and the Hungarian students from Baglyas’ class have been interacting online and via Skype for the course, called Global Wine Marketing. Students have learned about wine marketing, importing and exporting practices, New York State wines and Hungarian wines, which, Dobry said, are highly underrated in the United States.

“Hungarian wine is becoming more well-known and can be bought online, but it’s still fairly difficult to get in Upstate New York,” Dobry said. “It’s very smooth, much smoother than U.S. wine and it’s easy to drink, not bitter.”

The country does not produce a large amount of wine, Dobry said, but what is produced is sweet, honey-like and highly regarded in Europe. One of the most famous Hungarian wines is a blend of red wines known as Bull’s Blood, Dobry said, and Tokaji Aszu is one of the world’s best dessert wines. Many Hungarian wines are flavorful, fruity and sometimes peppery, Dobry said. 

There are 20 SUNY Cobleskill students in the Global Wine Marketing class, Evans said. The class has provided a “great opportunity” to expose students to international agricultural business, he said.

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