At ProWein (29 to 31 March 2009), dialogue is written in capital letters. Therefore the comprehensive assortment offered by the more than 3,000 exhibitors from around the globe is complemented by a multi-faceted sup-porting programme. Under the motto "By experts for experts", there are more than 150 tastings, moderated informational round tables and work-shops at the exhibitors' stands, perfect for dialogue among pros. This year's topics include light wines, 350 years of Silvaner, and wine as a meal ac-companiment. Organic wine is still a hot topic, having already attracted a great deal of attention last year.
Information for all senses The German Wine Institute (DWI) has fixed its focus this year on wines with a moderate alcohol content and offers tastings with the theme, "light wines — making a big splash" on all three days of the fair. Light indul-gence is also the order of the day in the German Wine Institute's show kitchen: Here, dishes that are characteristic for the country are prepared and served with compatible Californian wines. Further culinary highlights are served up by Pfalzwein with their "Wine and Sushi" theme, or the wine and spirits retailer bulk buying association, GEV, with the theme "Cham-pagne and Chocolate". In addition, there will be commented tastings of wines from all relevant growing regions in Spain, Austria, Greece, Italy, France, Portugal, New Zealand and Argentina. Wines from Israel and Algeria can also be tasted during ProWein 2009. The Association of German Prädi-kat Wine Estates (Verband Deutscher Prädikatsweingüter; VDP) invites to its WineWordExchange in cooperation with the German Wine and Sommelier School and the German Sommelier Union. Lectures are planned on topics such as Sealing Technology and Women in the Wine Industry. Meininger Publishing focuses on the topic "Marketing Wines Successfully with a Con-cept". The current findings from wine market research will be presented, as well as the latest developments in the consumer and sales markets.
Afterward, renowned viticulturist and restaurateur, Fritz Keller from the Franz Keller estate, offers a practice-oriented explanation of how quality concepts operate.