Guest: Erica D’Arcangelo, Bestselling Author of A Story About Pizza and My Big Loud Italian Christmas

Topic: How Italian heritage, tradition, and storytelling blend together in food, wine, and family

Highlights:

How A Story About Pizza became an Amazon bestseller

The heart behind My Big Loud Italian Christmas

The joy and “noise” of growing up Italian

Why family loyalty and good food never go out of style

Pair it with: A glass of Chianti or Montepulciano, preferably around a loud dinner table

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Erica, creator of A Story About Pizza. Together they explore the heritage and comfort behind two timeless staples — pizza and wine. Erica shares how family recipes, ovens, and traditions shaped her passion for pizza, while Forrest highlights the ways wine completes the experience and elevates everyday meals into lasting memories. From funny family moments to practical pairing insights, this episode celebrates the simple joys of food, storytelling, and gathering around the table.

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Rusty Sellers and Sour Grapes to bust three of the most common wine myths:

Wine Legs Mean Quality

The truth: Legs reflect alcohol and sugar content, not flavor or complexity.

Sour’s take: “The only legs I trust are the ones that walk me out of a bad blind date.”

Older Wine is Always Better

Reality: Only a small fraction of wines age well. Most are meant to be enjoyed young.

Sour’s story: That “aged to perfection” bottle? It tasted like wet socks — even his dog Bubbly wouldn’t touch it.

Expensive Wine Tastes Better

Fact: Price can reflect rarity or reputation, but taste is personal.

Sour’s roast: “$300 for dirty laundry water. My twelve-buck Chianti hit the high notes so good, the lasagna asked for an encore.”

🎙️ Sponsor Spotlight: This episode is bottled by Bubbly Creek Winery — fresh, approachable wines crafted for everyday enjoyment.

👉 Follow us on social @thebestwinepod and share your funniest wine myth stories — we might feature yours on a future episode!

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🍷 Presented by Bubbly Creek Vineyards

Forrest kicks things off with his legendary pizza streak in Seattle.

Erica D’Arcangelo, author of A Story About Pizza, joins to share how her grandfather immigrated from Italy, worked in the coal mines, and ultimately fulfilled his dream by opening a family pizzeria in 1960.

We explore how pizza and wine elevate each other—from pepperoni with Chianti, to Margherita with Sauvignon Blanc, to Zinfandel with a hearty meat lover’s pie.

A heartfelt conversation about family, culture, and food that brings people together.

👉 Connect with Erika: astoryaboutpizza.com

👉 Follow us: @thebestwinepod

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What you’ll learn in this episode:

Why over 90% of wines are designed for drinking within the first couple of years.

The small handful of wines (Bordeaux, Barolo, Riesling) that actually reward long-term aging.

How bad storage can turn even the best bottle into vinegar.

Sour Grapes’ hilarious take on saving a $12 Pinot Grigio for a decade (hint: it ended up as lawnmower cleaner).

The debut of Bubbly Creek Vineyard as the official podcast sponsor.

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What you’ll learn in this episode:

The origins of Stephen Cipes’ journey from New York real estate to pioneering organic vineyards in British Columbia.

How French grape clones, dry Okanagan climate, and second-bottle fermentation built a foundation for award-winning sparkling wines.

Why Summerhill Pyramid Winery constructed a precision pyramid modeled after Giza, and how it influences the “marriage period” of sparkling wine.

The philosophy behind biodynamic and organic wine production, and its environmental impact.

The role of Riesling in Summerhill’s most awarded sparkling wine, Cipes Brut.

The future of organic winemaking and Stephen’s call for global conversion to organic farming

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What’s inside:

Price vs. Pleasure: Why expectation can trick your taste buds—and how blind tastings level the field.

Affordable All-Stars: How a sub-$20 Tempranillo or $12 Chianti can punch above its weight. Practical Pairing: Don’t waste a $200 Burgundy on pizza night. Match the moment, not the marketing.

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Mead, honey wine, Hidden Legend Winery, Victor Montana, Bitterroot Mountains, wildflower honey, clover honey, mead fermentation, raw honey handling, Mazer Cup International, Montana mead, family-run winery, continuous fermentation, online shipping to 37 states.

Quotes:

If you break a grape, you can’t stop it from making wine—honey needs a nudge. 

I buy 12–30,000 pounds of honey at a time—if a tank’s empty, I fill it.

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Forrest talks with Lindsey, co-creator of Rimessa Roscioli in Rome, Italy. Lindsey shares her inspiring journey from Detroit to Rome and the origins of Roscioli’s wine tasting space, which began in an underground warehouse with a speakeasy vibe.

Lindsey’s leap from Detroit to Rome and her passion for wine

The backstory of Rimessa Roscioli and its unique tasting experience

How Roscioli connects wine lovers worldwide through wine clubs, QR codes, and video storytelling

Innovative sustainability practices like shipping wine by sailboat and using popcorn packaging

The personal challenges of building a life and career in Italian wine culture

✨ Whether you’re curious about Italian wines, sustainability in the wine industry, or the personal stories behind the glass, this conversation uncorks it all.

Follow The Best 5 Minute Wine Podcast for more inspiring wine stories:
📱 @thebestwinepod | 🌐 thebestwinepodcast.com

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The wine world is evolving. Are you enjoying these trends?

White Wines on the Rise – Chenin Blanc and Albariño are stealing the spotlight with crisp, food-friendly versatility.

Low & No-Alcohol Wines – Sober-curious drinkers are driving growth, with the category projected to reach $7 billion by 2035.

Organic & Sustainable – Gen Z’s eco-focus is fueling growth in biodynamic and solar-powered wineries.

Orange Wines – Bold, skin-contact whites from Slovenia and Georgia are capturing attention with earthy, complex flavors.

Premium Wines – Consumers are drinking less but better, splurging on higher-quality bottles that tell rich stories.

 Whether it’s Albariño with oysters, no-alc bubbly for Dry January, or a premium Napa Cab Franc with steak—this episode will keep you on top of the trends.

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