Thursday, May 18, 2017

Wine & Food of the Giro 2017 Stage 12

Forlì – Reggio Emilia, 237 km

Where are we?

Forli: The central city of Romagna. 
The city is situated along the Via Emilia, to the right of the Montone river, and is an important agricultural center.

From the Giro site:
FOOD: Codfish stew, pappardelle with meat sauce, tagliatelle with stridoli (silene vulgaris leaves), tripe, tortelli with corn poppy, piadina della Madonna del Fuoco.
WINE: Doc Colli di Faenza (white, red – from Pinot, Trebbiano and Sangiovese grape varieties), Doc Pagadebit (white, both dry and sweet); Sangiovese and Cagnina di Romagna (red), Trebbiano di Romagna (white).

Reggio Emilia: The city belonged to the Este family (from 1409 to 1776). It is a rich industrial and commercial center located on the Via Emilia.
Food: Parmigiano Reggiano, balsamic vinegar of Reggio Emilia, gnocco fritto (fried dough puffs), erbazzone (spinach and beet greens pie), tortelli verdi (with a spinach filling), ciccioli (crisp pork tidbits).
Wine: DOC Colli di Scandiano e di Canossa (red and white, from Malvasia, Lambrusco, Cabernet, Marzemino, Malbo and Spergola grape varieties), DOC Reggiano (Lambrusco and Lambrusco Salamino); DOC Bianco di Scandiano (Sauvignon).

The stage:  The longest stage of the Giro and one that should end up in a bunch sprint.

While things are quiet, which might describe this entire stage, I suggest this piece and this piece on concussions in cycling, focusing on a frightening incident earlier this week during the Tour of California. 

Under thirty kilometers to go and the gap was under 1:30. Twenty five kilometers to go and it was approaching one minute. 

It would be all together, soon enough. Would there be a late attack or was it full speed ahead to the expected sprint? Zhupa would attack, but would be caught. As sprint trains fell apart, Gaviria with another win. 

Wine: La Stoppa 07 Ageno
From the importer: La Stoppa is a 50 hectare property located in North-West Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer named Gian-Marco Ageno, the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. 32 hectares of vines are planted in Barbera and Bornada for red, as well as a small amount of Malvasia Candia, Ortrugo and Trebianno for whites.

I say: Orange wine alert. 30 days of skin maceration with natural yeasts creates a deep "orange" color.

Food: A Bolognese again. Why? Because I have the flu and the thought of food is unappealing, yet I have some in my freezer.

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