摘要
Nowadays in the range of gastronomic trends, there are important roles of local high quality basic materials, organic products, culinary delight of food-drink pair, and thee fifth basic taste so called umami. There are technical new methods and raw materials coming to Hungary but it is a very important task to fmd the suitable balance in using them to colour nation cuisine. The appearance of new trends and new guidelines is more and more characteristic of the world＇s wine-making today. A very importmat role is played by innovation, respecting the existence of traditions, the roots of grape producing, and wine-making cultures. Over the last two years, skin-contact fermented white wines, the so-called orange wines, have attracted international attention in wine sector and in gastronomy. Orange wines owning high alcohol content and spicy taste are being able to find good pairs for them in menu. By the way, they are not well-known and should be taught for chefs and consumers too. Hungarian consumers often have neofobia, they are afraid of eating or drinking new type of foods and that is why renewed conceptions of traditions have important role in the national cuisine
