Mark your calendars for the fourth annual Athens Wine Weekend, scheduled for Friday through Sunday, February 1-3, 2013, at The Classic Center in Downtown Athens. A benefit for The Classic Center Cultural Foundation, the event starts with an exclusive V.I.P. reception Friday evening at the Foundry Park Inn & Spa to kick off the weekend’s festivities.
Saturday once again features a Grand Tasting, with hundreds of wines available to sample, as well as a silent auction including a range of locally-made items to exotic vacations. More than 700 people attended last year’s tasting, which also includes a seminar schedule covering a variety of topics presented by wine experts. That night, the gourmet dinner is a treat for the senses, featuring carefully selected wines with each course presented by chefs including Peter Dale. The menu can be viewed here.
The weekend closes with a Sunday morning brunch featuring complimentary beverages.
FRIDAY, February 1, 2013
“A Little Surprise” Amuse Bouche
Foundry Park Inn & Spa
5:30 p.m. - 7:00 p.m.
SATURDAY, February 2, 2013
Grand Tasting & Seminars
The Classic Center
1:00 p.m. - 5:00 p.m.
$20 advance, $25 at door
The Classic Center
6:30 p.m. - 9:00 p.m.
$150/person, $1000/table of 8
SUNDAY, February 3, 2013
Brunch with Sparkling Wine Seminar
The Classic Center, Olympia Ballroom
11:00 a.m. - 1:00 p.m.
TICKETS AVAILABLE HERE
see all the packages detailed here
Want to know the Who’s Who of Athens Wine Weekend?
Go here for all the inside details about the chefs and speakers.
Insider tips on Peter Dale
Workplace: The National
Training: Five & Ten; restaurants in Spain
Favorite dish: Any dish with lamb
Best wine for that dish: Tempranillo grape
Favorite wine: Spanish tempranillos, especially from the Ribera del Duero region
Most looking forward to in the 2013 Wine Weekend: “A gathering of people who love wine and food is bound to be a great experience.”
Plans for Wine Weekend: “I’ll be doing a warm and comforting soup. The dinner was planned in the middle of the summer when it was 100 degrees. At the time, a warm and rich soup was the last thing I wanted to eat, but it will be just perfect on a cold winter night.”