Friday, May 26, 2017

Wine of the Giro 2017 Stage 19

San Candido/Innichen – Piancavallo

Where are we?
San Candido/Innichen:
The local tourist site tells me that: 
The Southern reaches of the market town of San Candido (Innichen) stretch far into the Sesto and Three Peaks nature park. San Candido has city flair. Thanks to its lively pedestrian zone it is ideal for strolling and shopping. The adventure mountain Baranci is popular with families. 

From the Giro site:
FOOD: Knödel (with speck, spinach or cheese, Pressknödel), Bauerngröstl (sautéed farmers’ hash), beef gulasch, Schlutzkrapfen (ricotta- or spinach-filled ravioli), traditional bread from the Puster Valley, speck, Kaiserschmarrn (shredded pancake), Strauben (fried funnel cakes), apple strudel. 

Piancavallo:  is a ski resort in the Dolomites.

Food: Pitina (sausage made with wild meat – sheep or mutton – flavoured with salt, pepper and wild fennel), Asìno cheese, honey, saffron, escargots, traditional confectionery production.
Wine: Pinot grigio (white), Pecoranera and Bacù (red).

The stage: More natural break drama as it appeared that Nibali and Quintana's teams may have attacked while Dumoulin had gone to well, do what one does on a natural break. They would eventually come back together.

A little over fifty kilometers to go and a mechanical for Dumoulin. He'd get back to the slowed bunch though. Ahead, the gap to the break was over seven minutes. After his previous disappointments, is everyone hoping for Landa?
Forty kilometers to go and the gap was almost nine minutes.

Landa would hold on:

Behind, just when it looked like a slow time for the contenders, things changed, with multiple attacks. Distanced on the final climb, Dumoulin would lose pink. Keep in mind though: there is still a time trial to come.

Wine: i Clivi R_B_L_ Brut Nature
100% Ribolla Gialla
From the importer:   Their varieties include the native varieties Ribolla Gialla, Friulano (formerly known as Tocai Friulano), Malvasia Istriana, Verduzzo (in dry form, which is unusual), and a little Merlot, which has so acclimatized to this corner of Italy that it's practically native. All of the wines are grown organically, and are cleanly but very naturally made, expressive, distinctive and mouthwatering. The winemaking is essentially the same with all of the whites, except the lees-aged wines and the sparkler. The whites are not macerated with the skins, they are fermented using indigenous yeasts, and they age on the fine lees until bottling.

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