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The Art of Pairing Seafood and Wine (March 19)

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Six wines from Italy paired with seafood creations from Tony Vallone’s kitchen

Tuesday, March 19, 2013
7:00 p.m.
$75 per person
(not including tax and gratuity)

PLEASE CALL (713) 960-0333 TO RESERVE.

Limited availability.

with speaker Jeremy Parzen, Ph.D.
wine writer and contributor to
La Cucina Italiana and the Houston Press

From Champagne-method wines to so-called “orange” wines and “natural” wines, Italian winemakers are thrilling enophiles on both sides of the Atlantic with new entries that push the boundaries of conventional winemaking.

And now, more than ever, diners are becoming more adventurous in their wine pairing options.

Tony has asked Italian wine expert and contributor to La Cucina Italiana and the Houston Press, Jeremy Parzen, Ph.D., to join us on Tuesday, March 19, for a wine pairing dinner featuring some of Tony’s favorite seafood dishes.

“I was thrilled when Tony asked me to participate in this remarkable dinner,” said Jeremy. “The seafood at Ciao Bello is simply the best I’ve had since I moved to Texas from my native California. And partner Scott Sulma’s list is on fire right now with cutting-edge wines, like the skin-macerated ‘orange wine’ from Trinchero in Piedmont or ‘Natural’ wines from one of my favorite Sicilian producers, COS.”

The dinner will feature six Italian wines — spanning a wide range of categories, from sparkling, to orange, to Natural — and five seafood dishes created especially by Tony and his staff for the event.

“Scott has done an amazing job of balancing the classics of the Italian wine world with the more edgy ‘hipster’ wines that are increasingly making their way to American markets these days. The Bucci Verdicchio dei Castelli di Jesi [above] is one of the wines I’m the most excited about. Bucci was doing skin-contact white wines long before it became a fashion and his wines are game changers when it comes to wrapping your mind and palate around Italian whites.”

PLEASE CALL (713) 960-0333 TO RESERVE.

Seating is extremely limited.

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