Trimbach’s elegant winemaking perspective shines through
at an exotic Mandarin Oriental dinner
Written by Jennifer Bradley Franklin
Photographed by Kyle Ripley, Haigwood Studios
As a writer, I think a lot about my voice and what shines
through my words. I hope readers will hear me as articulate,
authentic, perhaps a bit whimsical and witty. Sitting in the
blooming, lush garden at the Mandarin Oriental, Atlanta
during a recent winemaker dinner with Jean Trimbach of
Maison Trimbach in Alsace, I thought at length about the voice shining through the wines and the food that showcased each
Bites of blinis topped with Kaluga caviar, crème fraîche and
chives were passed as the two dozen guests arrived. The
caviar’s slight salinity and mellow, buttery flavor was just the
right pairing for a glass of chilled 2014 Trimbach Pinot Blanc.
The blend of 75 percent Pinot Auxerrois and 25 percent Pinot
Blanc was food-friendly with good acidity and floral and
apricot notes. The first seated course proved how versatile the wine really is, as it also served as the pairing for delicate pear
soup topped with crispy pancetta. Over this plated dish, the
hotel’s general manager, David Collas, introduced the
evening’s special guest, Jean Trimbach, a 12th generation
“My whole village could fit in this building,” Trimbach joked,
while raising his glass and looking up at the towering hotel’s 42 stories. He went on to deliver a brief overview of his family’s
storied winemaking history, whose viticultural roots began in
1626 when Trimbach’s ancestor, also named Jean, began
planting vineyards. In the three centuries since, the family has distinguished itself for producing food-friendly wines for
individuals as well as for many of the world’s best restaurants, including all of Europe’s three Michelin-starred restaurants.
“We always have food in mind for all of the wines we produce,” he added.
MANDARIN ORIENTAL, ATLANTA
3376 Peachtree Road
Excerpt is from an article featured in the fall issue of
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Seared Diver Scallop with Beet Carpaccio, Arugula and Yuzu Emulsion
Recipe by Richard Lee, Executive Sous Chef, Mandarin Oriental
Yield: 4 appetizer servings
4 diver scallops
extra virgin olive oil as needed for sautéing
coarse salt and freshly ground
black pepper to taste
2 ounces fresh lemon juice
4 ounces extra virgin olive oil
2 ounces baby arugula
Beet Carpaccio (recipe included)
Yuzu Emulsion (recipe included)
Remove small side muscle from scallops, rinse with cold water and thoroughly pat dry. Add oil to a 12-inch sauté pan set on high heat. Season scallops with salt and pepper. Once oil begins to smoke, gently add scallops, making sure they are not touching each other. Sear scallops for 1 1/2 minutes, then turn and sear second side for 1 1/2 minutes. While scallops are cooking, make a vinaigrette by combining lemon juice, olive oil, salt and pepper. Toss arugula with vinaigrette. Place 1 slice beet per plate, top with seared scallop, garnish with dressed arugula, drizzle each scallop with 1 ounce Yuzu Emulsion and serve immediately.
1 Candy Cane Striped Beet
(also called Chioggia)
extra virgin olive oil as needed
coarse salt and freshly ground black
pepper to taste
For the Beet Carpaccio
Heat oven to 375 degrees. Coat beet lightly with oil. Wrap beet in aluminum foil, place on a baking sheet, and roast in oven until cooked through, approximately 60 minutes. Remove from oven, let cool for 10 minutes, then peel and slice into 1/8-inch thick slices.
1/2 cup yuzu juice (available at Asian markets and online)
1 tablespoon Dijon-style mustard
1 cup extra virgin olive oil
coarse salt and freshly ground black pepper
For the Yuzu Emulsion
Place yuzu juice and mustard in a small blender;blend until combined. With blender running, slowly add olive oil, just to combine. Season with salt and pepper. Refrigerate any excess for later use.
Chef pairing suggestion: 2013 Trimbach Gewurztraminer