Gordon Ramsay has added a crisp and refreshing new Pinot Grigio to his collection, created in partnership with world-famous winemaker Alberto Antonini. The collection combines globally renowned chef and restaurateur Gordon’s passion with the heart and soul of Italian winemaking, joining Gordon Ramsay Intenso Rosso red wine on the shelves. Gordon Ramsay Pinot Grigio was recently blind-tasted by four Masters of Wine and awarded Gold at The Drinks Business Global Pinot Grigio Masters 2024, reports columnist Riccha Grrover for Asian Lite International.
Gordon Ramsay Pinot Grigio is crafted with the same passion and precision that Gordon brings to his culinary creations, and he recommends it is perfectly paired with linguine al pesto or a
charcuterie board. The wine truly reflects Ramsay’s commitment to excellence. With a soft yet dry taste, it offers a refreshing palate experience, featuring notes of ripe pear and citrus fruits.
This stunning addition to the collection is made using grapes sourced from vineyards on the picturesque hills of Colli Berici, south of Vicenza in north-eastern Italy. These have been carefully hand-harvested from late August to early September to ensure optimal ripeness and flavour. This 2023 vintage, which was an outstanding year for Pinot Grigio, comes from the renowned Delle Venezie Denominazione Di Origine Controllata (DOC) region.
Alberto Antonini’s contemporary approach to winemaking resonated deeply with Gordon and their partnership led to the creation of wines from Italy’s best wine growing regions.
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The Gordon Ramsay Pinot Grigio is available at Tesco, RRP: £8.50.
TASTING NOTE
Soft yet dry, refreshing on the palate with notes of ripe pear and citrus fruits, characteristic of this grape variety grown on the picturesque hills of North-eastern Italy.
VINEYARD
Crafted from Pinot Grigio grapes grown in the Colli Berici hills south of Vicenza in the Veneto region of northern Italy, this crisp, fresh wine is the result of selecting the best quality grapes from hillside mature, south-facing vineyards. These grapes were meticulously hand-harvested in late August to early September, ensuring optimal ripeness and flavour concentration.
WINEMAKING
Whole cluster grapes were crushed and gently pressed. The juice was then allowed to settle and clarify before undergoing cool fermentation at 16 to 18°C in temperature-controlled stainless-steel tanks. To enhance complexity and texture, the wine was aged for a period of 3 to 6 months on fine lees in stainless steel tanks before bottling.
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