Amuse-Bouche | Friday, January 31 from 6 p.m. - 9 p.m.

Grand Tasting | Saturday, February 1 from 1 p.m. - 4 p.m.

Seminars | Saturday, February 1 with options at 12:30 p.m., 1:45 p.m., and 3 p.m.

Gourmet Dinner | Saturday, February 1 from 6 p.m. to 9 p.m.

Sparkling Wine Brunch | Sunday, February 2 from 11:30 a.m. to 1 p.m.

​Gourmet Dinner Menu

First Course- Traditional Caldo Verde (Portuguese potato soup with kale and chicken sausage); 
 Wine: Azoi Vinho Verde 2018

Second Course Grilled and marinated peri peri prawns
Wine: Quinta do Crasto Douro White 2018

Third Course Charcuterie board of three traditional meats served atop turmeric and chili oil; 
Wine: Azoi Dao 2015

Fourth Course Beef Cacoila with crushed red pepper and allspice.  Served with crispy potatoes and pesto drizzle
Wine: Quinta Nova Douro Unoaked 2017

Fifth Course Cheese course-Traditional English Stilton and a Portuguese hard cheese served with marmalade
Wine: Kopke Fine Ruby Port 

Sixth Course Crème filled rabanadas served with red wine poached pears; 
Wine: Kopke Fine Tawny Port

All Gourmet Dinner Wines Provided by Northeast Sales Distributing

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