Renowned for his culinary prowess and relentless pursuit of excellence, Gordon Ramsay has expanded his passion for food and flavour into the world of winemaking. Partnering with acclaimed winemaker Alberto Antonini, Ramsay has curated a collection of wines that reflect his commitment to quality, innovation, and the art of pairing wine with food.
Gordon Ramsay Wines are crafted with the same meticulous attention to detail that Ramsay brings to his kitchens. Each wine is designed to enhance the dining experience, offering a perfect balance of flavours that complement a wide range of dishes. From crisp and refreshing whites to bold and complex reds, the collection showcases the best of what the vineyards have to offer.
Alberto Antonini, the winemaker behind this exquisite Pinot Grigio, is a highly respected figure in the wine industry. Born in Tuscany, Italy, Antonini has an impressive background, having studied at prestigious institutions and worked with renowned wineries across the globe. His approach to winemaking emphasizes the importance of terroir and minimal intervention techniques to produce wines that truly reflect their origin. His collaboration with Gordon Ramsay brings together a shared passion for quality and innovation, resulting in a wine that is both elegant and approachable.
Gordon Ramsay Pinot Grigio: A Crisp and Refreshing Delight (£8.50 from TESCO)
This Pinot Grigio is a vibrant and refreshing white wine that perfectly captures the essence of the Veneto region in Italy.
In the glass, the wine presents a pale straw colour with a hint of green, indicating its youthful freshness. The nose is greeted with enticing aromas of tropical fruits like pineapple and apricot, along with subtle notes of citrus and white flowers. These aromas create a bouquet that is both inviting and invigorating.
On the palate, it delivers a crisp and clean profile, with flavours of ripe melon, green apple, and a touch of lemon zest. The bright acidity and light body make it an exceptionally refreshing wine, perfect for warm weather or as an aperitif. The finish is smooth and lingering, with a pleasant minerality that adds depth and complexity.
Gordon Ramsay chose this Pinot Grigio for its ability to pair seamlessly with a variety of dishes, reflecting his philosophy of enhancing the dining experience with the perfect wine. One of Gordon’s recommended pairings is his Linguine Al Pesto with Shellfish.
RECIPE – Serves 4
Ingredients
- 250g dried Linguine pasta
- For the pesto:
- 175g basil, washed
- 150g extra virgin olive oil
- 30g pine nuts
- 3 tbsp Parmesan
- Salt and pepper to taste
For the mussels:
- 400g mussels, scrubbed, washed and de-bearded (alternatively, use clams)
- 1 fresh red chilli
- 1 garlic clove, chopped
- ½ bunch of parsley, chopped
- 70g extra virgin olive oil
- 1 glass of white wine
Cooking instructions
- Place all of the pesto ingredients into a blender and pulse for 45 seconds. Set aside whilst you cook the mussels.
- Place the oil, garlic and chilli into the pan and allow to sweat briefly before adding the mussels. Add the white wine and parsley and cover with a lid.
- Cook on a medium heat for 7 minutes until the mussels open and release all their juices.
- Once the mussels are open (remove any that remain closed), strain them from the cooking liquid, keeping this to one side to use in the pasta sauce. Keep the mussels in their shells and set aside whilst you cook the pasta.
- Bring a pan of salted water to the boil to cook the pasta. Add the linguine and cook for 6 minutes until tender.
- Once cooked, strain the pasta and add to a frying pan with the remaining mussel cooking liquid. Toss over a medium heat for 1 minute.
- Next, add the pesto and the mussels to the pasta. Mix thoroughly to ensure the pasta and mussels are coated in the sauce. Season to taste and serve immediately.
Gordon Ramsay Intenso Rosso: A Bold and Flavourful Blend (£8.50 from TESCO)
The Rosso is a robust and flavourful red wine that embodies the passion and intensity of its namesake. Crafted with a blend of Sangiovese, Montepulciano, and Merlot, showcasing the best of Italian winemaking.
In the glass, the Intenso Rosso displays a deep ruby colour, hinting at its rich concentration. The nose is greeted with enticing aromas of blackberries, plums, and cherries, complemented by subtle notes of spice and vanilla. These aromas create a bouquet that is both inviting and complex.
On the palate, the wine delivers a full-bodied and well-structured profile. The dark fruit flavours are rich and layered, with hints of chocolate and tobacco adding depth and complexity. The tannins are smooth and well-integrated, providing a velvety texture that leads to a long, satisfying finish. The wine’s balanced acidity ensures a refreshing and harmonious experience.
Ramsay chose this blend for its ability to pair seamlessly with a variety of dishes, reflecting his philosophy of enhancing the dining experience with the perfect wine. The Intenso Rosso’s versatility makes it an excellent choice for pairing with food special and one of Gordon’s recommendations is Tomato Risotto.
RECIPE – Serves 2
Ingredients
- 500g cherry tomatoes, halved
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- Salt
For the risotto:
- 1 small onions, peeled and finely chopped
- 1 tbsp olive oil
- 2 cloves garlic, peeled and crushed
- 350ml vegetable stock
- 250ml passata
- 150g risotto rice
- 25g tomato purée
- Knob of butter
- 30g Parmesan, finely grated
- Handful basil leaves
Method
- Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Toss the tomatoes with the oil vinegar and a pinch of salt. Arrange on the lined tray in an even layer, cut-side up, and drizzle over any remaining dressing. Roast for 20-25 minutes until soft and jammy.
- Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Combine the stock and passata in a small saucepan and bring to a gentle simmer.
- Stir the rice and tomato purée into the onions and cook for 2 minutes, then pour in a ladleful of the tomato stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.
- Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve.
