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

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

Second course with reds: 2016, 2014, 2010

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

Third course of reds: 2007, 2004 and 1998

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

Final course of whites: 2014, 2006, 2004 

4^th  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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