RIDGEVIEW’S FOOD AND WINE PAIRING GUIDE

Locally sourced artisan food platter

Discover a whole new world of taste when pairing exquisite English wine with complementary cuisine.

Kickstart your journey to the perfect pairing with our foodie guide. It’s packed full of recipe ideas, inspiration and insider tips from top chefs and wine experts.

Discover a range of delicious food pairing options for each of the Ridgeview collection.

BLOOMSBURY NV

Smoked Salmon | Crab | Canapés

SPOTLIGHT ON

SMOKED SALMON – The citrus fruit aroma and fine mousse adds a crisp freshness to this rich delicacy.

RECIPES

Try these smoked salmon roulades or dill blinis.

SHOP

Springs Smokery are the ultimate go-to for organically-fed and traditionally smoked fish in 50 year-old kilns.

THE FLINTHOUSE

Ben McKellar, top chef and founder of the inimitable Gingerman Restaurants Group recommends:

Sweetcorn fritter with Jalapeño mayonnaise

From their June 2021 menu at The Flinthouse, Brighton

Dine at any of their five Gingerman restaurants and discover more delicious dishes to pair with Bloomsbury NV.

CAVENDISH NV

Duck | Trout | Charcuterie

CLUES FROM THE KITCHEN

Michael Bremner, trailblazing chef and founder of 64 Degrees and Murmur:

‘You should try Cavendish NV with our Catch of the day tacos or even Grilled chilli squid with Asian salad and miso dressing at Murmur. These vibrant flavours make for a very exciting pairing.’

Visit 64 Degrees or Murmur for their latest menus and discover more ways to bring food and wine to life.

SPOTLIGHT ON

DUCK: As a pinot-dominant blend, the red berry flavours and notes of spice match beautifully with the sweet, earthiness of the meat whilst the Chardonnay adds finesse and freshness.

RECIPES

Try Nigella Lawson’s duck with soy and ginger.

Or Raymond Blanc’s Classic French recipe, roasted duck with orange marmalade.

FITZROVIA ROSÉ

Lobster | Summer Pudding | Strawberry

CLUES FROM THE KITCHEN

Kim Ratcharoen, Senior Sous Chef at Restaurant Gordon Ramsay used Fitzrovia Rosé in the BBC’s 2021 Great British Menu.

This ‘delicious…tangy palate cleanser’ was a Mimosa-inspired lychee sorbet with hibiscus syrup and a rosé foam.

For those of us that can only ever dream of having Kim’s culinary skills, try this simple Lychee Pavlova.

SPOTLIGHT ON

SOMETHING SWEET

RECIPES

The simple classic, Strawberries and Cream, is a delightfully fresh and fruity pairing with Fitzrovia Rosé – one of our most popular wines.

Or for an even more British and delicious pairing try, Mary Berry’s Summer Pudding packed full of sweet berry flavours.

BLANC DE BLANCS

Oysters | Lemon Butter | Scallops

HINTS FROM HERITAGE

Matt Gillan, Michelin-starred chef and founder of Heritage restaurant recommends matching Ridgeview’s Blanc de Blancs with scallops.

‘This pairs beautifully with our Dived scallop, roasted & pickled apricot, samphire and XO sauce. Something special happens when these two things come together.’

Visit Heritage for their latest menu and enjoy an inspiring host of modern-British food and wine matches.

SPOTLIGHT ON

LEMON & FISH: Look for a seafood dish that matches the intensity and freshness of this wine. Add lemon butter into the mix and the aromatic and fruity notes will truly sing. Have you tried Blanc de Blancs with Fish and Chips? You really should!

RECIPES

BLANCS DE NOIRS

Mackerel | Duck | Mushrooms

SPOTLIGHT ON

MUSHROOMS – The depth and earthiness beautifully compliments the aromatic red fruit aromas and delicate spice from the Pinot grapes.

RECIPES

Try Hugh Fearnley-Whittingstall’s simple porcini mushroom risotto full of wild English flavours.

Or Yotam Ottolenghi’s portobello mushroom tarts with pine nuts and parsley salsa.

THE CHEF'S VERDICT

‘The red-fruit aromas of this Pinot-dominant wine matches beautifully with the rich and robust flavour of mackerel whilst the fine mousse adds a crisp finesse to the moreish oily and meaty texture.’

– Head Chef, Robert Potter, at Exclusive Collection’s Michelin starred Bybrook restaurant.

OAK RESERVE

Charcuterie | Light Game

SPOTLIGHT ON

CHARCUTERIE – This exceptional oak-aged sparkling wine offers a complimentary buttery texture and fresh, fruity notes to lift the rich, spicy flavours of cured meat.

Charcuterie with Oak Reserve NV

WINEMAKER'S HINTS

‘Try it with light shell fish like scallops or clams. Dover sole works particularly well too, as does roast chicken or light game like quail or partridge.

For something sweet, citrus infused crème brulee is a beautiful match.

But for the ultimate culinary experience, serve it with Christmas lunch – by far the best pairing!’

– Simon Roberts, Director of Winemaking, Ridgeview

ROSÉ DE NOIRS

Wild Strawberries | Smoked Salmon | Red Berries

SPOTLIGHT ON

WILD STRAWBERRIES: The creamy palatte of peach, cherry and spice compliments the sweetness of ripe strawberries.

RECIPES

Try Paul Hollywood’s Victoria Sponge for a delicious British classic. Maybe you have a secret family recipe? We’d love to know!

Or how about this Vegan strawberry cheesecake from the Happy Pear?

TIPS FROM THE TOP

‘I love the versatility of this wine when it comes to food. Being just the pinots and with the extraction of the delicate colour from the skins in the press, it can pair beautifully with the more robust flavours of roasted lamb, even Thai food and yet goes equally well with more delicately flavoured seafood dishes.

This wine is not just an aperitif, it has been made with food in mind.’

– Tamara Roberts, CEO of Ridgeview