Friday, May 17, 2024

The Return of the German Wine Society (USA) Silver Medallion



 
Carl Willner
National Vice President and Secretary, and Capital Chapter President and Secretary 
German Wine Society

German Wine Society members,

many German Wine Society members have our bronze medallions with the ribbons in the colors of the German flag, which any member is entitled to obtain and is worn for festive Society events.   But sometimes you can also see longtime members wearing gold or silver medallions on their ribbons as well.  These medallion colors signify the three classes of German Wine Society membership, as described in our Articles of Incorporation.   

The Gold Medallion is available only to graduates of the German Wine Academy, which required travel to Germany for courses that were once offered at the Academy in English.  But the Silver Medallion is not so difficult to obtain.  Under the Articles of Incorporation, it is available to “persons who have considerable knowledge of German wines, based on study and/or professional exposure (but who are not graduates of the German Wine Academy).”  Any Bronze Medallion holders “can progress to the class of Silver Medallion members upon proof of their advanced knowledge of German wines through tastings and/or other examination conducted by Gold Medallion members.”   

The German Wine Society still has a limited supply of Silver Medallions available, but our examination for those interested in qualifying for this medallion had been long out of date, with some versions even predating German reunification.  

It is time to once again give our members an opportunity to demonstrate their German wine knowledge, and so National Board members Carl Willner and Christian Schiller have collaborated to bring the Silver Medallion examination fully up to date for German wine in the 21st Century, and it has been approved by National President Beth Sheligo, a Gold Medallion holder.  The Silver Medallion examination is a written test, which must be taken under the in-person supervision of an officer of any GWS chapter or a National Board member without use of the Internet or other materials during the exam, and is then sent to be graded by those members of the National Board familiar with the exam’s answers.  President Beth Sheligo will give final approval to all successful candidates, satisfying the requirement in the Articles for examination by Gold Medallion members.  Those interested in taking the examination can request to do so through a chapter officer (or, for at-large members, directly to any National Board member).   Examination forms will not be returned, but the taker of the examination will be advised of the score obtained, and if successful, presented with the Silver Medallion.   

It is strongly recommended that members not attempt to take the examination “cold” as it is challenging.  Rather, to prepare for the test, members should familiarize themselves with current information about the GWS, German wines, wine grapes and regions, and the current German wine law, making use of the National website, and the Wines of Germany and VDP websites as well (links to these are available on the National website), as well as other up-to-date sources on German wines and their own wine experience from attending numerous GWS events.  Be cautious about using any older sources to prepare, as much has changed in the world of German wines with the new Wine Law of 2021.  Those who are unsuccessful with the exam and want to try again must wait at least a year before doing so.  We encourage experienced members to demonstrate their wine knowledge, and look forward to welcoming more Silver Medallion members to the German Wine Society!

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Thursday, May 16, 2024

Château Malartic Lagravière - Grand Cru Classé de Graves: Wine Dinner at Black Salt in Washington DC, with Guillaume Virsolvy and Panos Kakaviatos








 
In May 2024, Panos Kakaviatos led 2 winemaker dinners in Washington DC, one with Château Brane Cantenac and one with Château Malartic Lagravière, both #worldclass Bordeaux producers. Annette and I attended both dinners.
 
For the first dinner, see: Château Brane Cantenac, Deuxieme Grand Cru Classe en 1855, Margaux: Winemaker Dinner with Owner Henri Lurton at The Henri in Washington DC, led by Panos Kakaviatos
 
The Château Malartic Lagravière dinner took place at Black Salt, next to MacArthur Beverages. Brand ambassador Guillaume Virsolvy represented the estate. This was another memorable Bordeaux dinner with Panos Kakaviatos in Washington DC, this time with 14 vintages of the grand vin of Château Malartic-Lagravière - Grand Cru Classé de Graves. Bravo Panos.
 
We visited Château Malartic Lagravière during the Bordeaux Tour 2017 by ombiasy WineTours and had lunch at the estate.
 
See: Lunch and Tour at Château Malartic-Lagravière, Graves, Appellation Pessac-Léognan, Grand Cru Classé - Bordeaux Tour 2017 by ombiasy WineTours, France 
 
The next Bordeaux Tour by ombiasy WineTours led by Annette Schiller is scheduled for May 2025.
 








Invitation by Panos Kakaviatos: Part Two: Château Malartic Lagravière, Pessac-Léognan (Cru Classé de Graves) on Monday 13 May at Black Salt, Washington D.C. 

Château Malartic Lagraviere is classified in Graves for both the dry white and red wines it produces, similar to Domaine de Chevalier. 

Like Brane, Château Malartic Lagravière has improved quality recently, especially since hiring Eric Boissenot, a consultant known to favor elegance: both the reds and whites have an added dimension of grace, as you will be able to compare since the estate is generously providing 14 vintages of the grand vin, some in magnum formats, as follows: 

The evening will begin at 6:30 pm, Monday evening 13 May at Black Salt restaurant

Rather than bringing Champagne, we will have a meet and greet with Le Comte de Malartic white 2019 as well as Malartic Lagraviere reds 2017 and 2019 to taste. 

We will then sit down for a four-course meal to include cheese, with three wines per course. The menu will be determined. 
 
Brand ambassador Guillaume Virsolvy will be joining us. 

For the whites, 6 vintages
- MLB20 regular format bottles
- MLB19 regular format bottles 
- MLB16 regular format bottles 
- MLB14 magnums
- MLB06 magnums
- MLB04 magnums 

For the reds, another 6 vintages  (will check on the bottle formats) 
- MLR16
- MLR14
- MLR10
- MLR07
- MLR04
- MLR98

Price: $250 per person 
 
I strongly encourage participants to take an Uber or taxi, because there will be plenty of wine ... 
 
Dimitri Galanis on facebook

Another epic wine dinner in the city @blacksaltdc with wines from my favorite part of the (wine) world, Bordeaux. Twelve vintages (both white & red) plus a couple of bonus bottles @malarticlagraviere and a lovely menu curated for our small group, made for a memorable dinner event. Many thanks @panos_kakaviatos for organizing another successful event! #dinner #winedinner #bordeauxwine #grandcruclasse #frenchwine #finewine #foodiedc #redwine #whitewine #leftbankwines #citydining
 
Panos Kakaviatos (email)  
 
Dear friends,

I’m at Dulles international airport, just boarding a flight back to “cross the pond”. 

Thanks to everyone for taking part in a lovely evening.

Thanks to Guillaume and to Château Malartic Lagraviere for bringing the wines and to Phil for managing their delivery here to Washington D.C. 

Thanks to Maria for the bottles prep work and assistance all around. 

And thanks to the staff and excellent chef at Black Salt for such a great meal and super service! 

Phil had sent a email before with prices for some of the wines, and they are competitively priced.

As well as reflecting the excellence of that vintage, the 2019 both red and white are particularly exciting, reflecting a more refined style, not to mention how yummy the second white wine in 2019 was, what we had at the very beginning.  

Cheers, and until next time! 

Panos

Wine Dinner Menu Monday, May 13, 2024

Arriving 


Starting at 6:30 pm for meet-n-greet with Le Comte de Malartic 2019 Blanc

Canapes: House Cured Anchovies w/ Olive Persillade, Scallop Ceviche, and Local Mushrooms w/ Chevre 

On the side: Château Malartic Lagravière reds 2017 and 2019 to taste 
 




















Sit Down Dinner
 

First course with whites: 2020, 2019, 2016

1st Course: Spanish Grilled Octopus- Wild, Smoked Artichoke-Rock Shrimp Agnolotti, Kumquats, Blood Orange, Mache, Dill Cream










Second course with reds: 2016, 2014, 2010

2nd Course: Roasted Swordfish, Charred Onion Risotto, Sour Cherries, Toasted Pine Nuts, Savoy Spinach, Preserved Lemon Sabayon      




Third course of reds: 2007, 2004 and 1998

3rd Course: Wood Grilled Australian Lamb Chops, Spring Onion, Foie Gras, English Peas, Morel Mushrooms, Veal Demi Glace 










Final course of whites: 2014, 2006, 2004 

4th  Course with cheeses

Sea Hive (Uintah, UT, USA): American Original, hand-rubbed semi-firm cheese with sea salt and honey. The rub imparts tangy notes to the cheese and gives it a crumbly, pleasant body.

Purple Haze (Humboldt, CA, USA): A Californian chevre with mixture of lavender buds and fennel pollen creates sweet notes that are offset by a pleasing, subtle acidity.

Soft Camembert – Details as to origin forthcoming, but I just wanted to get this to you, now. 
 








 
Bye-bye
 

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