Foodie Features

Wine Tasting – Theo Randall at the Intercontinental

By Seasoned by Chefs

For this wine tasting, we took advantage of a kind invitation by Theo Randall to visit his restaurant at the Intercontinental in London’s Park Lane, where we were hosted and supported by head sommelier, Yuri Gualeni.

Once again, an interesting selection was supplied by our wine partners – Hallgarten Druitt & Novum Wines – and we were given a huge insight by their head buyer, Steve Daniel, ably assisted by his marketing manager, Andrew Parker.

The guest panel for this tasting included Chef Brian Turner CBE, Chef Arnaud Stevens and Nicolas Mandret of Sixtyone Restaurant, Head Sommelier Andrea Briccarello from Galvin La Chapelle and Head Chef at London’s Hotel Café Royal, Armand Sablon, all of whom gave us the benefit of their unquestionable expertise.

The choice of wines provided for this tasting reflect the current Spring season and, as you will see from the tasting comments, they offer an excellent guide to variety and cost for those readers with a love of wine, but who might need some inspiration in making their final choice. Importantly, for those people who wish to add to their knowledge, our tasting notes aim to give grape varieties, regions and the winemakers details which, if researched, will give even more information. In summary, our guide is designed to provide help when choosing a wine, either for a particular dish, or just to sit in the sun and enjoy!



Matias Riccitelli, The Apple Doesn’t Fall Far From The Tree, Torrontés
Sommelier Andrea Briccarello said: “Aromatic with layers of flowers and nectarines. Lots of tropical fruits on the palate with a crisp dry finish. Great with shellfish, mackerel or salmon”.

Ktima Gerovassiliou, Estate White, Epanomi
A number of the panel made similar comments and so we have combined these as, an amazing wine! Vibrant, citrus peel with hints of saltiness on the back of the palate. Mineral, flinty with grapefruit and pineapple acidity a true Mediterranean wine. It will be great with sea bass, turbot but also oysters and lobster. Serve well chilled.

Feudi di San Gregorio, Cutizzi, Campania, Greco di Tufo
Beautiful clear colour very little nose detectable, but grows in the glass and would greatly benefit being served with shellfish and Seafood, again well chilled.

Johann Donabaum, Johann Federspiel, Wachau, Grüner Veltliner
Crisp clean colour, with a fragrant nose that hides the punchy nature of this Austrian tipple. Highly recommended.

Weegmüller, ‘Der Elegante’, Mandelring, Pfalz, Riesling Kabinett Trocken
Clear mineral appearance – again this wine develops as it gets to the air and is allowed to breath. Has just the hint at the back end of fizz, which tickles the taste buds and would work very well with the more meatier white fish; monkfish, halibut or turbot, for example.



San Marzano, Il Pumo, Salento, Negroamaro
Once more, a wine with great colour that would work with some lighter fish or white meat dishes – can take just a mild chilling. Excellent value; definitely one to try.

Domain Lavigne, Saumer-Champigny Vieilles Vignes
Another great French wine from the Loire valley, with good colour and a great nose, where you get all of those spring flower fragrances. Great with a goat cheese salad, pork or veal.

Collavini, Pucino, Colli Orientali del Fruili, Refosco dal Peduncolo Rosso
Good, strong colour, with a great nose that you might expect from this region of Italy. In the past, simple table wines were produced from Refosco, but changing attitudes to the grape’s potential to produce finer, more age-worthy wines, has resulted in a general improvement in quality. Mostly dark and densely coloured, with violet and grassy aromas. Flavours of dark peppery spices and plums abound and the wine often displays a slightly astringent, almond-skin like finish on the palate if harvested too early.

Moli de Capellans, Conca de Barbera, Trepat Negra
Showing smoky and savory aromas, this voluptuous red from Catalonia, has a deep concentration of red forest fruits with leafy undertones. Ideal with pork, lamb and light game including pigeon, partridge etc.

Roccolo Grassi, Amarone Della Valpolicella, Veneto
Chef Armand Sablon said: “I think this would stand up to a lot of rich and elegant dishes”. Sommelier Andrea Bricarrello added “It has huge depth and character”. Made from a traditional blend of local grapes – Croatina, Rondinella and Corvina – this stunning Valpolicella exhibits incredible power, intertwined with spices like black pepper and with a rich raisiny note, given the drying grape process. Voluptuos and velvety on the palate, it opens to a stewed strawberries notes with a dry roses finish, a treat for your tasting buds.

All the wines showcased in this feature are available to purchase from Seasoned by Chefs Wine Club via Marketplace.

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