New Regional Italian Wine & Cheese Pairing Menu in Theo Randall at the InterContinental London Park Lane

Cheese Platter
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Created by Head Sommelier Yuri Gualeni, the new wine and cheese pairing in Theo Randall at the InterContinental London Park Lane is designed to be a journey through Italy’s terroir and traditions. Priced from £24 per person, the tasting is tailored to guest preferences and includes four carefully selected Italian wines with four regional cheeses.

Yuri explains, ‘Winemakers and farmers trust the terroir and these pairings are a great example of how our food and wines are made to be together. Our seasonally-led menus celebrate Italian ingredients and this is another way to show our passion.’

The suggested selection starts off with the pairing of two adjacent regions in Piemonte, north-west of Italy; the Roero Arneis and the Robiola delle Langhe. The first is a wine made from the Arneis grape that blends together with the Robiola, a mixed cow, goat and ewe’s milk cheese, to create a honey-like texture.

Moving from the mildest to the strongest flavours, the second cheese is a Pecorino Ubriaco di Pienza, a sheep’s milk cheese made in a small town southern part of Toscana, near Montepulciano and the Maremma. Maremma is also home to the Principi Corsini Bonacossi Birillo, a blend of Merlot and Cabernet Sauvignon that works beautifully with the Pecorino’s fruity, rich and floral aroma.

Next on the plate will be the Taleggio di Valsassina from around the hills of Bergamo in the Lombardia region, which is matched with Ronchedone from Cá dei Frati, made south of Lake Garda. The creamy, mature and salty cow’s milk cheese marries fantastically with the juicy strawberries, cherries, vanilla and soft tannins of the Sangiovese, Marzemino and Cabernet Sauvignon blend.

Last, but not least, is the matching of a Gorgonzola and a sweet Moscato Passito di Strevi from Marenco. The dried fruit and sweetness of the Moscato contrasts perfectly with the spicy, strong flavours of the Gorgonzola. The whole plate is accompanied by a “sweet-and-hot” Mostarda di pere and homemade crackers.
Theo says, ‘The restaurant is designed to be accommodating and flexible so we encourage guests to join us at the bar for wine and cheese, cocktails and antipasti, a glass of wine and bowl of pasta, or to enjoy a full dinner.’ The new menu joins the recently launched selection of aperitivi, Italian cocktails and Theresianer beers. For more information visit