Monday, July 18, 2016

Wine & Food of the Tour de France 2016: Stage 16 Puffeney Trousseau & Emmental

Where are we? Heading to Switzerland! Riding 206 kilometers from Moirans-en-Montagne to Berne.

Moirans-en-Montagne is a first time stage city in the Jura. The Tour site tells me that this town is a capital of toys. 
LeTour Specialities: Dishes based on Comté cheese and Jura wines. Wood turning, toys

Berne is a first time stage city and the federal capital of Switzerland. It was founded by the Dukes of Zähringen in 1191. It joined the Swiss Confederation in 1353 and was chosen as the capital city of the Confederation in 1848.
From the local tourist site“It is the most beautiful that we have ever seen,” wrote Johann Wolfgang von Goethe in a letter to his friend Charlotte von Stein during his stay in Bern in 1779. 
Bern's quaint Old Town, a UNESCO World Cultural Heritage Site, is framed by the Aare river and offers spectacular views of the Alps.
Maybe a visit to the Bear Park is in order?  
LeTour Specialities: Vineyards on the northern shore of Lake Bie

From LeTour: Christian Prudhomme's comment
Before the alpine sequence of the Tour, the climbers will enjoy a relative break on the road to Berne that goes through the numerous valleys of the Jura area.The pure sprinters shouldn't hope for too much:indeed the hill they'll have to climb in the urban final of the stage could prevent the biggest babies from fighting for victory!

The stage: Off to Switzerland they go! Speaking of go: go, Tony, Go!

As they powered away, Alaphilippe was amazed.

85 kilometers to go and the gap was 3:30. 45 kilometers to go and it was under two minutes. Strange sprint point as it looked like they would compete from the field, but no. 32 kilometers to go and the gap was down to one minute.Sadly and predictably, Martin would be caught, setting up a few doomed attcks followed by a bunch sprint.



Wine: Jacques Puffeney Arbois Trousseau Les Berangeres 2014
From the importer: Jacques Puffeney’s father was a vineyard worker who owned a mere speck of land in the village of Montigny Les Arsures (just around the corner from Arbois). Jacques made his first wine at the age of 17 but, to earn a living, he worked simultaneously as a “saleur de Comté” helping to make the fabled cheese of his region. Over time the Puffeney family acquired vineyards in Montigny and the surrounding villages and now the domaine encompasses 7.5 hectares, all in the appellation of Arbois. Jacques Puffeney’s prowess in both the vineyards and the cave has been recognized throughout France and has earned him the nickname among his colleagues of “the Pope of Arbois”.
I say: Because I don't drink it as often as I'd like, I tend to forget how much I like this wine. 

Food: Emmental Cheese
From This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process.

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