I’ve been in New York City long enough to call myself a “New Yorker”, yet I had never gone to the iconic restaurant, Sylvia’s. Even when I was a Harlem resident, somehow I never made it.
I was invited to have lunch with Pierluigi Bolla, the Proprietor at Valdo Prosecco. I might sound like a broken record, but one of the best wine and food pairings ever is fried chicken and sparkling wine. There was no way I was going to miss this lunch. Unfortunately Bolla was a little under the weather, but he managed to make a guest appearance before the brunch was over.
Valdo has been in the business of bubbles since 1926 by the Societa Anonima Vini Superiori then purchased by the Bolla family in the 1940’s. It’s still a family run business. They make their wines in the Charmat method which is typical with prosecco. However, Valdo’s wines have a touch of elegance that so many prosecco brands lack.
We kicked things off Valdo’s flagship wine, Valdo Prosecco DOC Brut, as the welcome glass of bubbles, because a gathering should start with bubbles, don’t you agree? Lunch was served family style with all the best soul food dishes.
Take a look at this menu:
Sylvia’s World Famous Pork Ribs
Down Home Southern Fried Chicken
Baked Catfish with Lemon Butter Sauce
Three Cheese Baked Macaroni
A line up of the Valdo wines were served throughout the lunch including Valdo Numero 1, Cuvee 1926, and Valdo Numero 1 Rose. The Cuvee 1926 is what Valdo is best known for in Italy. It’s a dry and mild bubbly. Not to fruity and big on minerals. It’s a wine that would be fabulous with seafood or steak.
Everything was as good at it looks. Bubbles are simply fabulous with southern cuisine. Plus when you go to Sylvia’s their goal is to make you feel like family. Mission accomplished!