A Delightful Pairing

| April 29, 2013

On a recent beautiful spring afternoon, we were invited to a fabulous luncheon at Lure Fishbar in Soho NYC to meet Valdo Proprietor, Dr Pierluigi Bolla and his longtime trusted Winemaker Gino Cini.

Upon entering Lure Fishbar you somehow forget you are in New York City. It’s as if you just stepped inside a luxury yacht and await your castoff on a journey to an exotic destination.

Wvaldo rose brute were immediately greeted by a charming hostess who led us to our group in the back of the restaurant. The restaurant was bustling with patrons, but somehow they made our group feel like we had the place to ourselves.lure sashimi 2

After a brief glance at the five-course tasting menu, we could already tell – this was the perfect setting for the brilliant pairing we were about to partake in and we couldn’t wait to get started.

We began with a toast featuring the Valdo Rosé Brut. This rosé presents a delightful fruity aroma with a refreshing, crisp sparkle that can be served as an aperitif or paired with an afternoon cheese and meat plate.

For this meal, it served as an excellent companion to our first two courses. The first; Royal Miyagi Oysters perfectly dressed with tomato onion salsa, citrus and Jalapeno Ponzu, followed by an outstanding sashimi tasting course featuring; Miso Cured Salmon witvaldo prosecco bruth Balsamic Vinegar and Amberjack with Wasabi Leaf and Ponzu.

As we savored every bite, they delivered the next glass – the Prosecco Brut DOC. The Prosecco displays aromas of pear and apple and is quite well-balanced and refreshing. It made for an ideal companion to our next course – Seared Branzino with pancetta, Broccoli Rabe, and Manilla Clams in a garlic broth. This dish was wonderful and the Prosecco only enhanced it more.lure branzino

They saved the best for last – The Oro Puro Prosecco Superiore DOCG Brut has a lovely fruitiness and complexity. This was paired valdo superiore oro puroperfectly with the next two courses. First a Scallop a La Plancha served with Spring Vegetable Risotto, Tomato, Espelette and Scallop Essence and for dessert; a Raspberry and Chocolate Mousse Cake served with a delightful Valdo Raspberry Sorbet and Candied Hazelnuts.


Though we didn’t actually set sail that day, this was an outstanding culinary journey and wine pairing we will never forget. Lure Fishbar is our new go to seafood favorite and Valdo will now be a staple in our wine cellars.

Lure Fishbar is located at 142 Mercer Street, New York, NY (212) 431-7676