About Alan Beasey
The Purple Pig Head Bartender and Sommelier Alan Beasey believes wine tastes best when it’s paired with great food and shared with friends. The wine list he curates at the restaurant - nearly 500 bottles deep - complements its Italian, Greek, and Spanish-inspired cuisine and focuses on international terroir-driven wines, produced in the simplest way to best showcase the fruit and its origin. Under Master Sommelier Fernando Beteta’s leadership, Beasey became a certified sommelier with The Court of Master Sommeliers. Prior to joining The Purple Pig, Beasey fine-tuned his knowledge of wine and the winemaking process with distributor Tenzing Wine and Spirits.