Saturday, July 8, 2017

Wine & Food of the Tour 2017 Stage 8

Where are we? Dole / Station des rousses

Dole: Michelin tells me that: Dole distinguishes itself by its prestigious past as a regional capital, which had a parliament and was authorised to mint money. Its rich heritage hints at this bygone glory. There are lovely vistas from the banks of the Doubs and the canals. Head out on foot to explore the old town, which is nestled around the majestic collegiate church, Collégiale Notre Dame; the Louis Pasteur House is also worth visiting.

Specialities: Franche-Comté pork, Morteau sausage, cheese (Morbier, Comté), Franche-Comté wines, vin jaune (“yellow” white wine), straw (raisin) wine

Station des rousses: A mountain resort in the Jura. The local tourist site tells me that This is no ostentatious ski resort with tower blocks or upmarket shopping malls. It is situated right in the middle of the Regional Natural Park of the Upper-Jura and stretches out to the Les Rousses ski resort, the famous ‘four-village resort’ which has recently been granted the rating of ‘4-sapins’ (4 spruce trees) from Nordique France.
Specialities: Cheese (Comté, Morbier), wood and leather work

The stage:  Christian Prudhomme's comment
“Made in Jura”, that's how this stage could be qualified as it will take place entirely in that area. On this part of the Jura mountain range, the climbs will offer a good opportunity to breakaway riders at their best. Last of the three climbs on the menu, the Côte de la Combe de Laisia Les Molunes, and its summit just 11kms from the finish, will be a perfect scene for the best of them to make a difference.
Live: The break took a long time to form today and when it did there were forty plus riders. 

Off the back and in trouble, Demare, was reportedly not feeling well. When you are the French champion, you get a camera on you while struggling. Keep in mind, to continue he needs not only to finish the stage, but to finish it within the time limit. That may be a challenge.

Meanwhile, up front, Barguil and Pauwels had a gap.
Pretty fancy field art today, especially this:

Joining the two up front, Matthews, Van Avermaet, Ulissi, Burghardt, Bakelants, and Trentin.  
This is an unpleasant image:

On the Côte de Vir, Trentin and Mathhews were struggling as Talansky and Calmejane joined the lead group. Next up on the back and forth stage, a regrouping of forty or so at the front. As soon as that happened, Van Avermaet attacked with Pauwels, Barguil and Bakelant. Following them Clarke, Calmejane, Gesink, and Roche. 
Behind, Thomas and Froome went off the road. They would both make it back to the peloton.

This is one of those, so many groups on the road that they do not have enough cameras for all of them. Twenty five kilometers to go and the gap to the lead group was around 1:30. It looked like they would likely be caught on the climb.
Both the break and the peloton groups were rapidly shrinking. 
Some great riding at the front by Calemjane.  Chasing him, Roche and eventually, Gesink. 
Behind, the Sky train chugs along.

Calmejane crested the top of the climb and collected the polka dot jersey. He had thirty seconds on Gesink with eleven kilometers to go. LeTour has faith:

Oh no. Cramps for Calemjane. After visibly struggling, he seemed to recover a bit. Flamme rouge for him! Lovely moment for him.

Brutal stage today. Tomorrow will be another. 

Wine: Domaine Philippe Bornard
Arbois Pupillin, Trousseau, ‘Le Ginglet’
From the importer:
Philippe Bornard lives in the village of Pupillin near Arbois and the Swiss border. His vineyards were inherited from his father, who previously sold only to co-ops. It was Pierre Overnoy, another Arbois winemaker, who eventually convinced Philippe to begin to make his own wine, and now, with over 27 years of experience under his belt, he is working with nearly 6 hectares of 30-year old vines, and farms exclusively biodynamically - officially certified in 2012. The grapes are grown at high altitudes, on limestone and clay soils, allowing a slow ripening. Typically the wine begins a long, slow maceration in fiberglass, and then is moved to large older oak barrels for maturation, which lasts about one year. Wines are of two appellations: Côtes du Jura and Arbois-Pupillin, and reflect beautifully the terroir of the Jura. You’ll agree from the first sip, we’re sure.

Food:  Comte cheese
From a regional site:
For more than ten centuries, villagers of Jura Massif, Eastern France have lovingly crafted a unique and delicious cheese: Comté. This stunning region of mountains stretches between Jura and Doubs in the Franche-Comté region, and Ain in the Rhones-Alpes region, and is home to over 3,000 family farms dedicated to producing the highest quality of raw milk that is required to create Comté cheese.

Comté cows are authorised exclusively from the Montbéliarde and French Simmental breeds. With each cow given a whole hectare of pasture land in the summer months, they are free to feed on a delicious natural grass diet.
Due to its distinctive nature, cultural value and economic importance for the region, Comté was deservedly granted Appellation d’Origine Contrôlée (AOC) status in 1958. 

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