Geisenheim University to present fourth culinary and wine tourism conference

Scientists, academics and wine and tourism professionals will come together to hear more about this growing discipline.

Photo by Daniel Vogel on Unsplash
Photo by Daniel Vogel on Unsplash

The upcoming Culinary and Wine Tourism Conference at Geisenheim University will see 27 scientific experts from 15 countries speaking about the current research work being done on tourism and culinary events.

“The presentations…address the various aspects of linking the tourist experience with culinary occasions, with a special focus on the enjoyment of wine,” says Alina-Louise Kramer, a consultant at Geisenheim University.

This is the fourth Culinary and Tourism Conference to be held, and takes place from March 9 to 12, 2020. Topics during the conference include marketing, appealing to target groups on an emotional level, wine tourism for people of different ages and backgrounds, and the integration of the local catering industry. Opportunities for attendees to discuss their ideas and experience will include a guided tour of Schloss Johannisberg, followed by a dinner on the evening of March 10, 2020.  

Also included in the program is the Second Rheingau Conference, which will operate under the theme First Impression, Last Impression—Focus on Guests, and the German Oenological Federation will conclude the conference on March 12 with an excursion to feature regional flagship products.

The organisation of the Culinary and Wine Tourism Conference is being carried out by Geisenheim Institute of Continuing Education, as a facility of Geisenheim University.

The Second Rheingau Conference is being organised by Rheingau-Taunus Kultur und Tourismus GmbH, Rheingauer Weinwerbung GmbH and Zweckverband Rheingau.

For more information, visit the Geisenheim website.
 

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