It’s a new week and another wine.
And if I’m being honest, this week I have so much to unpack.
A few weeks ago, I started a new job, and when I tell you it aligned perfectly, I mean it felt almost as if God came down from the heavens and made this little moment just for me.
I am officially the Events Manager at Grapes & Grains.
And listen…
Ronisha Levy, Events Manager.
I can’t lie. That sounds so freaking cool.
Since starting this job, I’ve been thrown headfirst into the world of spirits, beer, and WINE. And while I love me a good cocktail, your girl has absolutely no love for hops and wheats.
No ma’am.
But give me a great glass of wine and I’m listening.
My favorite wine right now is Ken Forrester Pinotage. It’s jammy like a Malbec, light like a Pinot Noir, and has just enough spice to remind me of a Zinfandel.
And all of that makes me very, very happy.
But then one day, a woman walked up to the counter holding a bottle of wine that was completely unfamiliar to me.
It was orange.
Not rosé. Not white. Orange. And immediately, I was interested. Of course, I asked her about it. And do you know what she said?
“Hell, I don’t know. I’m interested just like you.”
And honestly, that made me even more curious.
So, I did what I do best. I climbed into my rabbit hole. And this particular orange wine took me straight to Sicily, Italy. It’s made from 90% Catarratto and 10% Zibibbo, two grapes I had never heard of before, which somehow made me even more excited.
There is something about trying something completely new, learning where it comes from, understanding how it’s made, and figuring out what I’m tasting that makes me fall in love with wine all over again.
Did I say I feel warm all over?
Because I do.
The wine is medium-bodied with notes of peach, mandarin, apricot jam, and minerals. And if I’m being completely honest, when I read apricot jam, I thought…
This might be a little too sweet for me.
I like a wine that gives me somewhere to go. Something I can explore. Sweet. Spicy. Savory. Mineral. Earthy.
But who doesn’t love a good wine challenge?
So now that we have the wine, it’s time to pair it with the best thing known to man:
PIZZA.
And not just any pizza.
An adult pizza.
Because if we’re embracing orange wine, we might as well embrace a pairing that gives it somewhere to go.
Enter:
Prosciutto. Mozzarella. Arugula. Balsamic glaze.
Yes.
This is the vibe.
The wine is medium-bodied and fruit-forward with a mineral finish, so I wanted something that would bring balance to all of that fruit. The salty prosciutto plays against the fruitiness of the wine. The peppery arugula gives it a little bite. The creamy mozzarella softens everything.
And the balsamic glaze?
That little hit of sweetness and acidity ties the whole thing together. And suddenly, I’m dreaming. I’m somewhere in Naples, Italy, sitting in a tiny neighborhood pizzeria in the spring. The streets are in bloom. The windows are open. There are flowers spilling over balconies. I can hear people talking somewhere down the street. There’s a warm breeze moving through the neighborhood carrying the scent of someone’s garden. And I’m sitting at a tiny table with a glass of orange wine in my hand, taking in every single scene.
The salty prosciutto.
The creamy mozzarella.
The peppery arugula.
The sweet tang of balsamic.
The wine.
The moment.
The whole damn fantasy.
And did I mention I’m watching You, Me & Tuscany on Peacock while I’m doing all of this?
Yeah.
I’m all in. This is what I love about wine. Sometimes it’s not just about what’s in the glass. Sometimes it’s about where the glass takes you. And this week, mine took me all the way to Sicily, through a little rabbit hole of grapes I had never heard of, and somehow landed me in a tiny pizzeria in Naples.
Fairytale ending.
At least for this week.
Okay, for now…
I’ll see you back here next week. And if you’re looking for this orange wine, you know where to find me. HERE
And if you want to take the trip with me, the pizza recipe is below.
The Adult Pizza
Prosciutto, Mozzarella, Arugula & Balsamic Pizza
Serves: 2–3
Prep: 15 minutes
Cook: 10–15 minutes
You’ll need:
1 ball of pizza dough, store-bought or homemade (I am tweaking my recipe loading soon)
4–6 oz fresh mozzarella, torn or sliced
3–4 oz thinly sliced prosciutto
1–2 cups fresh arugula
2 tbsp extra-virgin olive oil
1–2 tbsp balsamic glaze
Freshly cracked black pepper
Flaky sea salt
Optional: a little grated Parmesan or Pecorino Romano
Let’s make it:
1. Get that oven HOT.
Preheat your oven to 475–500°F. If you have a pizza stone or steel, let it heat up with the oven. The hotter, the better.
2. Stretch the dough.
Lightly flour your surface and stretch your dough into a thin round. You want enough structure to hold the toppings but not a thick, heavy crust.
3. Build your base.
Brush the dough lightly with olive oil. Add the mozzarella, leaving a little room around the edges for that gorgeous crust.
Season lightly with black pepper and just a touch of salt—the prosciutto is already bringing plenty of salt to the party.
4. Bake.
Bake for approximately 8–12 minutes, depending on your oven and crust, until the edges are golden and the cheese is bubbling.
5. Now comes the good part.
Remove the pizza from the oven and immediately drape the prosciutto over the hot pizza.
Then pile on the fresh arugula.
The heat from the pizza will gently wilt the arugula without completely taking away its peppery bite.
6. Finish her off.
Drizzle with balsamic glaze.
Add a little extra virgin olive oil, freshly cracked black pepper, and a pinch of flaky sea salt.
If you’re feeling fancy, finish with a little shaved Parmesan or Pecorino.
Slice.
Pour yourself a glass of orange wine.
And let yourself be transported somewhere.
Because apparently, that’s what we’re doing now.
Wine Down Wednesday.
One bottle.
One pairing.
One rabbit hole at a time.