<?xml version="1.0"?>\n<img src="http:\/\/www.decanter.com\/wp-content\/uploads\/sites\/34\/2012\/05\/000002f8b-Caroline_Gilby_MW.jpg"><h2>Caroline Gilby MW.jpg<\/h2>Caroline Gilby MW has been visiting Hungary for over 20 years since becoming the first major buyer to ship wines from there for Augustus Barnet off-licences. She has a doctorate in plant biology but abandoned life behind the microscope for a career in wine soon after winning the Decanter-Macallan Malt Whisky Taster of the Year Award while a student. Caroline passed her MW in 1992 then spent seven years as a senior wine buyer before switching to a career as freelance writer and consultant, specialising in Central and Eastern Europe.She contributes to Hugh Johnson\u00e2\u0080\u0099s Pocket Wine Guide, and has written for Dorling Kindersley\u00e2\u0080\u0099s Wines of the World, The Oxford Companion to Wine, The Wine Opus and Tom Stevenson\u00e2\u0080\u0099s Wine Report, as well as for various websites and magazines.<img src="http:\/\/www.decanter.com\/wp-content\/uploads\/sites\/34\/2012\/05\/000002f8e-Gabor_Cseke.jpg"><h2>Gabor Cseke.jpg<\/h2>G\u00c3\u00a1bor Cseke is a Hungarian sommelier who graduated in 2005 from the College of Commerce, Catering and Tourism in Budapest. Following this he took further sommelier and WSET courses in Budapest and London while training at Gundel Restaurant and Bort\u00c3\u00a1rsas\u00c3\u00a1g wine merchant. He moved to London in 2007 where he has worked in the two-Michelin-starred Pied \u00c3\u00a1 Terre, Hotel Andaz and the Hotel Great Fosters in Surrey. G\u00c3\u00a1bor represented Hungary at the Meilleur Sommelier d'Europe competition in 2008 and 2010, won Best Sommelier of Hungary in 2010, and in 2009 he organised a wine tasting at the Hungarian Cultural Centre in London for the press and trade. Currently, G\u00c3\u00a1bor is working as the Sommelier at Restaurant Csalog\u00c3\u00a1ny 26 in Budapest, is studying for his WSET Diploma and is setting up his own winery in the Zala wine region of South-West-Hungary.<img src="http:\/\/www.decanter.com\/wp-content\/uploads\/sites\/34\/2012\/05\/000002f8a-Arabella_Woodrow_MW.jpg"><h2>Arabella Woodrow MW.jpg<\/h2>Arabella Woodrow MW joined the wine trade in 1979 after leaving university with a BA and a D Phil in Biochemistry. She worked first in the Fine Wine Division of Harveys of Bristol which gave her an excellent grounding in all the classic wine regions. After taking the WSET Higher Certificate and Diploma examinations in the early 1980s, Arabella was awarded the Vintners\u00e2\u0080\u0099 Scholarship in 1983 and passed the MW exam in 1986. Since then, Arabella has worked in many different sectors of the trade and has been based in various locations from the south of England to Scotland. She moved to Yorkshire to join Morrisons as Wine Trading Manager in October 2007. Outside of work, Arabella has been a keen sportswoman for a number of years, regularly running marathons and taking part in triathlons and orienteering events.<img src="http:\/\/www.decanter.com\/wp-content\/uploads\/sites\/34\/2012\/05\/000002f8c-David_Bird_MW.jpg"><h2>David Bird MW.jpg<\/h2>David Bird MW started his working life as an analytical chemist for Colmans of Norwich. A promotion to Quality Control Manager of the new wine department in 1973 sparked a huge interest in wine and led to him passing the MW, winning the Tim Derouet Award and becoming a Chartered Chemist all in 1981. He was instrumental in the development of the bag-in-box whilst working for Stowells of Chelsea as Quality Assurance Manager. David set up his own consultancy in 1994 to provide a service of quality management to ISO9001 and wine production audits around Europe. David is also the author of Understanding Wine Technology, first published in 2000 and republished in 2010. He is past chairman of the Technical Committee of the WSTA and is Technical Advisor to The Wine Society and to the Royal Tokaji Wine Company.<img src="http:\/\/www.decanter.com\/wp-content\/uploads\/sites\/34\/2012\/05\/000002f8d-David_Copp.jpg"><h2>David Copp.jpg<\/h2>David Copp trained in all the main European wine regions and joined Bouchard Aine Ltd in London.He later joined G & J Greenall the Warrington based distillers of Greenalls Gin and Vladivar Vodka.He has written four wine books: Hungary: Its Fine Wines and Winemakers, which was shortlisted for the Louis Roederer International Wine Book of the Year Awards, and Tokaj. Australian Wine Walkabout and Bordeaux St Estephe were published in 2011 and 2012 respectively. A judge at several leading European Wine Competitions, David speaks regularly to wine societies in the UK.