Pied à Terre: The World of Wines

Review by Koral-Leigh Webb 

Review by Koral-Leigh Webb 

Pied à Terre translates into a small house or apartment in a city that you own in addition to your main home, where you stay when visiting that city for a short time. This Michelin star treasure of Fitzrovia is exactly that; a quaint restaurant with a glorious impact. As we descended along the corridor, listening to soothing classic French music, we were shown to our table in the main body of the restaurant. Sunlight pouring through the glass ceiling, echoed by the copper tiles of this impressively placed window. The sensation of the rays bounced off the mirrored wall, complimented by intricately placed circular motifs, including the flower displayed poised as an almost lamp shade over the glass window. 

The impeccable service paired with the relaxed ambience, allowed us to quickly settle in and enjoy our lunch as we sampled the delightful dishes the Head Chef prepared. Pairing each dish with a hand selected wine, we were taken on a journey around the world, with no flight necessary. 

Our wonderful waiter gave us a seminar in wine tasting; here are some classics to try out for yourself.

Mas Macià Xarel-lo 2016 (Catalunga, Spain) 

A wonderful light Spanish white wine, with a yield normally seen within cava, gives an interesting flavour and was perfectly matched with any foie gras or in our case, an equally light seafood dish of crab and cream. 

Aquifer Semillon 2015 (Clare Valley, South Africa)

Paired with the tomato and jasmine rice, this South African wine holds a unique texture and produces a way to balance the sourness in any vegetarian dish. 

Terre des Olivettes Pays D’Oc 2013 (Languedoc, France)

Fresh from the Côte d’Azur, this deliciously refreshing wine is paired with the red mallet companied by swirls of cucumber, perfect to off-set the acidity in any fish dish. 

Callejo Viña Pilar Roble 2012 (Ribera del Duero, Spain) 

This classic red, alongside the Lavington lamb and grilled asparagus, has a dry leathering texture, a soft acidity and bitter finish. A great combination with any meat dish. 

Yalumba FSW 8B Botrytis Viognier 2015 (Wrattonbully, Australia) 

This super sweet wine has a fruity flavour infused with peaches and apricots, off-setting the acidity of the lemon foam and thyme coconut dessert with carrot gratings. A delicious dessert wine and great pairing for anything with a strong citrus zest.

Muscat de Beaumes de Venise Blanc (Beaumes de Venise, France)

This unique fortified wine is 100% Muscat grape; throughout the fermentation process, the alcoholic content increases to a purified 12-15%. The honey-like texture is a perfect way to finish, and a delicious dessert wine, enjoyed with an assortment of zesty mousses, light pastries and fruit segments.