Gabor Banfalvi

Co-Founder & Writer
Gábor is one of the co-founders of Taste Hungary, and he is committed to increasing the profile of wine tourism in Hungary and the region. Gábor grew up in northwestern Hungary, and started traveling as soon as he could—exploring France, studying in Spain, working on a ship in the Caribbean, and tending bar and waiting on tables in New York. When he returned to Hungary, he again fell in love with his native cuisine and the emerging quality wine scene. He holds a Master’s Degree in Spanish linguistics and literature, and was a translator and interpreter in his previous career. He holds a Level 3 WSET certification, and takes every chance he can get to travel to different wine regions. He is an avid runner, and he is at work on a research project involving the Jewish history of Tokaj. Gábor has spoken about entrepreneurism, wine tourism, and Hungarian food and wine to audiences including the Zingerman's, Digital Wine Communications Conference, the Rotary Club, the Balassi Institute, the Bor, mámor, Bénye Festival, the Ecole Supérieure des Sciences Commerciales d’Angers, and the International Wine Tourism Conference. He is also a proud member of the Confrérie de Tokaj (the Tokaj Wine Guild).

Articles by Gabor Banfalvi

A Guide to Hungarian Szalonna

Szalonna is an essential food staple in Hungary. Its recipe is very simple—you add salt, smoke, and time to a piece of pork fat. But there are many different types (depending on the cut of meat, the s...

Taste Hungary 10.0

For Taste Hungary’s 10th birthday, I’ve looked back at some of the key moments of our first decade and some of the things I’m most grateful for … one for each year.

The Mátra Wine Region: These Hills Are Alive With Volcanic Vineyards, Boutique Cellars, and History

Hungary’s second largest winemaking region is blessed with an ancient winemaking heritage, volcanic soil, successful large wineries, and now a band of boutique wineries hoping to bring the region into...

Furmint Forever

There’s no other grape that can make such complex sweet wines, consistently delicious easy-drinking dry wines, and full-bodied single vineyard terroir-driven wines.
Tokaji aszu old vintage 1956

The 1956 Tokaj Aszú: A Wine With A Long Finish

The 1956 vintage was a good one in Tokaj. But 1956 didn’t go down in the history books for the great quality of botrytis in Tokaj, rather because of the revolution that began on October 23rd.

  • Best Contribution to Wine & Spirits Tourism

  • Best Wine Tour Operator Winner in 2017 & 2018

  • TripAdvisor logo

    Certificate of Excellence Winner (2011-2018)

  • Certificate of Excellence Hall of Fame