Wine & Chef Secrets
Connoisseur's Choice - Vajra Stratigos
While the wine offering at each of The Fifth Group restaurants is concept-tailored, it is approachability that remains the common denominator among them.

The philosophy behind your wine list:  While the wine offering at each of our restaurants is concept-tailored, it is approachability that remains the common denominator among them. Generally speaking, we steer clear of wines that won’t come around with an hour or so of “air time.”

The biggest trend in 2006:  What I like to call “the new paradigm” – that is old-world winegrowers building more of their wines in the traditional new-world style and, conversely, new-world winemakers doing their best to cultivate goût de terroir.

Wines I’m drinking now:  At the moment I’m wholly enamored with the wines of Marcel Deiss – a true revolutionary with both of his feet in the river of the uncommon and intangible.

Favorite wine word (descriptive): Organoleptic.

The quintessential pairing: Fried Torchon of pigs feet. with a 2001 F. X Pichler Gruner Veltliner, Smaragd Kellerberg, Austria

The bottle I can’t wait to uncork in 2007:  1990 J.L Chave Hermitage 1.5L

Next new thing in wine:  Phenolic maturity and balance at 13%. I would guess that 2007 may mark the first year that a consensus will surface urging many domestic red wine  makers to find ways to go fast without the afterburner.


Fifth Group Restaurants
South City Kitchen Midtown & Vinings, The Food Studio, La Tavola Trattoria, Sala-Sabor de Mexico, Ecco, Bold American Catering
678-302-3201
www.fifthgroup.com