Old World vs. New World Wine Dinner
featuring Gia Bivens & Scott Atkinson

Tuesday, September 22, 2020
6:30 p.m. | Hamilton Place Ballroom
(Socially-spaced dinner seating)

Explore the flavors, aromas, the body and the finishes of Old World vs. New World Wines with a delectable, 4-course dinner created by our new, Executive Chef Joe Truex while sommelier, Gia Bivens and Scott AtkinsonĀ guide you through a selection of perfectly-paired, old world and new world wines with each course.

Meet Joe Truex, Pursell Farms new Executive Chef formerly from Watershed in Atlanta, Ga.

View Me nu & Wine Pairings

Call to Book (256) 208-7600

Pricing and & Inclusions

Wine Dinner – Overnight Package
$349 per couple (plus tax and fees)

Includes:

  • Overnight Accommodations at The Inn at Pursell Farms for one night
  • (2) Old World vs. New World Wine Dinner Experiences

Wine Dinner – Evening Only
$95 per person (plus tax and fees)

Includes:

  • (1) Old World vs. New World Wine Dinner Experience

Meet Your Wine Experts

Gia Bivens

Gia been with International Wines and Craft Beers for 14 years and is a certified sommelier from the Court of Sommeliers and a Certified Wine and Spirits Specialist. Traveling to many of the different wine regions in the world has helped her gain more understanding of what makes wine so special: the history, the micro-climates, the soil, and the people. But getting to share those stories and that knowledge is her favorite part of the job.

Scott Atkinson

Scott started working in a wine warehouse at the age of seventeen and kept working in wine while going to Auburn University to earn a degree in Cultural Geography. After leaving the wholesale side of the wine business, Scott was fortunate enough to run the largest wine program in Alabama before coming to Piggly Wiggly and helping the Crestline location in Mountain Brook become the largest wine program. For Scott, wine is a little bit of everything. It’s subjective and objective. It’s chemistry and science. It’s geology and geography. It’s everything that we can learn as a culture and society just fermented into a bottle of wine.
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