Tuesday, July 18, 2017

Wine & Food of the Tour 2017 Stage 16

Where are we? Le Puy-en-Velay / Romans-sur-Isère

Romans-sur-Isère: The local tourist site tells me that: Valence Romans Tourism is the strategic capital of the Drôme département, and is the gateway to the South of France. Situated where the Vercors Mountain meets the Ardèche, on the banks of the mighty Rhône river, the cities of Valence, Romans and the surrounding area reflect a certain lifestyle, a way of life on a human scale.
To inform, explain and raise awareness of the French resistance and deportation, this museum shows an exhibition: «From the rise of Nazism to Liberation» and an audio-visual presentation of resistance activity in the Drôme region.
Created in 1972 by the ANACR (French Association for former combatants and the Resistance), the Vercors national association of pioneers and voluntary combatants, the National Federation of Deportees and interned Resistance patriots, the Centre historique de la résistance et de la Déportation is installed in the south wing of the former Convent of the Visitation. The Museum of Resistance and Deportation was inaugurated in 1974.

Specialities: Ravioles (stuffed pasta), pogne (brioche), lunettes de Romans (pastry), chocolate shoes

The stage: Christian Prudhomme's comment: The roads of the day are perfectly known by the amateur riders of the Ardéchoise cyclosportive, with a topography that could give confidence to breakaway riders. But finishes in the Rhône Valley often end up with bunched sprints… unless the wind plays a role.
Live: Action early and the eternal talk of crosswinds.

With Kittel behind, Sunweb is pushing hard at the front of the peloton to try to maximize points for Matthews in the green jersey competition.

Way back is George Bennett, who was doing so well in the race before falling ill. On a hot day like this, his small group could face time cuts.

George Bennett abandons. The Tour of California winner was on course for best-ever Tour de France finish for a New Zealander.

Sunweb had a 2'40" gap over Kittel with 80 kilometers to go. Impressive ride by Nacer Bouhanni and teammates to make it back to the lead group. The Kittel group was about four minutes back, so he was unlikely to make it for the sprint.

 At the sprintermediate: twenty points for Matthews. First mission for the day achieved. 59 points difference now in that green jersey competition that at first looked like a cakewalk for Kittel.
And, hey, winds. Will we have some drama? Indeed, Sky pushing at the front causing splits. That happened quickly. Among those caught out: Dan Martin and Meintjes.

Jumping from the group: Bennati. Could he hold them off? It looked unlikely.
Indeed, he was caught. That was close, between Matthews, Degenkolb and EBH.
While we wait for the photo, Dan Martin's group comes in almost a minute down.

Wine: La Combe de Chaillot Cornas 2012 
From Copake Wine
John Linvingtone Learmonth, who I trust on all things Rhone says:
A young man who worked chez Robert Michel and Jean-Louis Chave from 2000 to 2004. He gained an extra 2 hectares in early 2007, now up to 2.5 ha, and shows promise. The wines are traditional, cleanly made and good punch lies at their heart.

The importer tells me that: 
His Cornas is as it should be and is exactly as we like it: brawny, sometimes austere, profound, sauvage. He cultivates his vineyards with an organic philosophy and his wines are made using the natural yeasts from his grapes. He produces three wines, two of which are in excruciatingly limited supply. 

 Food: Pogne de Romans Time for some bread. in this case, a sweet brioche. We liked this recipe enough that I ended up buying the book it was from, Scook by Anne-Sophie Pic.

The recipe was clear and easy. On day one you make a poolish out of yeast, flour and water that ferments in the fridge overnight.

The next day you add more yeast, flour, sugar, salt. eggs, milk butter and orange flour water to the mixture and knead until it forms a ball. You then let rise for a few more hours before shaping it into a ring and letting it rise for a two more hours.

Finally, you brush the top with beaten egg and sprinkle with course sugar. It then bakes at 350 for about 25 minutes.

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