As we head into the winter months, I always start looking towards some heartier dishes and the wines to match with them, especially after the yearly exhaustion of harvest. One wine that I’m incredibly proud of and often turn to at this time of year is the Wente Vineyards Southern Hills Cabernet Sauvignon. The wine has plump aromas of blackberry, cherry, currant and cinnamon toast, and is an incredible value as it is all estate grown from sustainable vineyards.
For the perfect pairing, I love this simple calzone recipe from my Aunt Carolyn’s cookbook, Sharing the Vineyard Table. She has had a huge influence on me regarding wine and food. She was the one who conceived The Restaurant at Wente Vineyards which opened in 1986, envisioning a wine country destination where our family’s wines would complement dishes made with sustainable, locally sourced ingredients.
I’m a huge fan of this recipe because it’s great comfort food, not to mention it’s a cinch to pull off, which is important for me with my hectic schedule. A calzone is a perfect way to warm up after a long day and pairs perfectly with my Southern Hills Cabernet Sauvignon. I aim to make wines that are fruit-forward and food-friendly and the rich berry notes of the Cab are a strong complement to the saltiness of the ham. I hope you enjoy the combo as much as I do! Cheers!
You can find this wine in Ontario stores, along with stock numbers.
Calzone with Artichokes, Ham, Ricotta, and Parmesan
Store bought or pre-made pizza dough
2 cups coarsely chopped artichoke hearts
2 ounces ham, cut into very thin slices
1¾ cups ricotta
¼ cup grated Parmesan cheese
½ grated Mozzarella cheese
2 teaspoons lemon juice
¼ teaspoon finely chopped fresh rosemary leaves
1/8 teaspoon whole celery seed
Kosher salt and freshly ground pepper
Olive oil, for brushing calzone
Prepare and preheat the oven to 550 degrees F. To get the oven to 550 degrees F., place a pizza stone or bricks in the bottom of your oven. Turn the temperature to the highest baking setting possible. Your oven will take a bit longer to reach the required temperature.
Shape the pizza dough into 4 rounds.
Combine the artichoke hearts, ham, cheese, lemon juice, rosemary, and celery seed. Taste for seasoning and add salt and pepper if necessary.
Place a quarter of the filling on half of each of the 4 rounds of dough. Moisten the edges with water, fold the dough over the filling, and seal the edges. Bake in the oven until golden brown, about 10 minutes. Remove from the oven, brush lightly with olive oil, and serve immediately.
Enjoy with a glass of …