Friday, July 20, 2018

Wine and Food of the Tour de France 2018 Stage 13: Bourg d'Oisans to Valence

Where are we?
Bourg d'Oisans: LeTour tells me that: A famous destination for nature lovers, at the foot of world famous ski resorts and legendary cycling mountain passes like the ascent to l’Alpe d’Huez, Bourg l’Oisans and the whole of the Oisans area have applied to become a Valley Space (Espace Valéen). The appellation regroups 30 territories of the French Alps and aims at valorising and promoting the natural and cultural heritage of those areas in order to attract more tourists. The programme is supported by the European Fund for Regional Development. At the crossroads of six valleys (Romanche, Eau d’Olle, Lignarre, Sarenne, Ferrand and Vénéon), Bourg d’Oisans is the ideal spot to discover countless activities linked to nature and health. In the summer, the commune becomes the most important tourist resort in Isere as cyclists come from around the world to test their strength on the classic climbs of the Tour de France. The village is home to big cycling events or granfondos like La Marmotte and almost each week a sports event is taking place on its roads (trails, triathlons, raids). Nature lovers come to Bourg d’Oisans for trekking, mountain biking, climbing, angling or canoeing. Or they make the best of the equipment dedicated to motocross or family activities (swimming pool, cinema, markets, visits to farms and local producers). In the winter, the village is close to the ski resorts of l’Ape d’Huez, Les Deux Alpes, Oz, Vaujany, Villars-Reculas, Auris en Oisans, Ornon. Every development project is now planned to enhance green tourism while respecting the exceptional environment of the commune. Green ways, urban planning and the fight against noise, everything is done to provide the best environment to tourists and locals alike. The bid to become a Valley Space is part of this overall vision to make Bourg d’Oisans the perfect choice for nature loving tourists.

LeTour specialties: Farcis de l’Oisans (stuffed pork), crozets (Savoie pasta), génépi (liqueur)

Valence: LeTour tells me that: The town of Valence created the “Mon Coeur Valence” (My heart Valence) brand to promote the city the way several other towns in the world did it since the famous “I love New York” logo. A steel structure, 9.5 meters in length and 3 metres in height was installed on the Champ de Mars square in December and locals as well as visitors are welcome to take pictures of themselves on it and post them on the social networks.
The “Mon Coeur Valence” brand vows to unite under its banner all those who love and are proud of their town and are keen on telling so and become its ambassadors.  “Mon coeur Valence” obviously emulates the “I love…” series but is proud to use French for its motto – also avoiding any confusion with Spain’s Valencia – while making its slogan understandable worldwide thanks to the heart symbol. During the Tour de France, a huge human chain will reproduce the logo.

LeTour specialties: Caillette (pork pâté), pogne (crown-shaped pastry), ravioles (cheese- and parsley-stuffed ravioli), black truffle, Suisse de Valence (biscuit), AOC Côtes-du-Rhône wines


The stage:  Having said goodbye to the Alps, we have a sprint stage for the remaining sprinters or perhaps a day for the breakaway? Time will tell.
The big news out after yesterday's stage finish was the withdrawal of Vincenzo Nibali, who suffered a fractured vertebra in that late crash. You can see shaky fan videos and join me in my belief that the race needs to do a better job of protecting riders, whether it be from fans or motos. Also, people with flares are awful.

Our early break of the day: DeGendt and Scully. 

At 135 to go, the quarttets lead was 2:31. The peloton, working for that potential bunch sprint, would not let the lead grow very much.

Some trivia for the day:

105 kilometers go go and the gap was 1:24. After the drama of the last few days, the peloton was probably happy with the much more straight forward stage today. For the viewer, it was a bit sleepy.
In other trivia, this is the first break of this year's Tour without a French rider. 

55 kilometers to go and the gap had dropped under 1 minute.
The requisite sunflowers:

More trivia:
152 riders took the start of stage 13 this morning. The last time there were fewer riders in the bunch was on Bastille Day in 2000 from Avignon to Draguignan: 151 out 180 starters at Futuroscope. This year, 176 riders lined up in Vendée. Now part of that is the smaller teams, but it has also been a brutal past few days.
I think the social media team at LeTour may be bored:

Average speed on the stage so far: 44.06km/h.
Thirty kilometers to go and the gap was about 30 seconds.
Soon enough, with 23 kilometers to go, de Gendt sat up, likely saving himself for another break attempt tomorrow. Almost all of his other breakmates would be reeled in as well.


They would let him dangle for a long time. Inside ten kilometers and he was still dangling, but with a very small gap. Under six kilometers to go and it was all together. 
Three kilometers to go and the gc riders are safe.
So strange to not see the Quick Step leadout. Just as I type, Gilbert attack! He'd be swamped by the sprinters.



1 GERAINT THOMAS 8 TEAM SKY 53h 10' 38'' -

2 CHRIS FROOME 1 TEAM SKY 53h 12' 17'' + 00h 01' 39''

3 TOM DUMOULIN 32 TEAM SUNWEB 53h 12' 28'' + 00h 01' 50''

4 PRIMOŽ ROGLIC 166 TEAM LOTTO NL - JUMBO 53h 13' 24'' + 00h 02' 46''

5 ROMAIN BARDET 21 AG2R LA MONDIALE 53h 13' 45'' + 00h 03' 07''

6 MIKEL LANDA MEANA 75 MOVISTAR TEAM 53h 13' 51'' + 00h 03' 13''

7 STEVEN KRUIJSWIJK 161 TEAM LOTTO NL - JUMBO 53h 14' 21'' + 00h 03' 43''

8 NAIRO QUINTANA 71 MOVISTAR TEAM 53h 14' 51'' + 00h 04' 13''

9 DANIEL MARTIN 91 UAE TEAM EMIRATES 53h 15' 49'' + 00h 05' 11''

10 JAKOB FUGLSANG 121 ASTANA PRO TEAM 53h 16' 23'' + 00h 05' 45''

The wine: Mickaël Bourg St Peray 2014
From CopakeWineWorks 

From an importerMickaël Bourg's grandfather was a mason at Cornas, and Mickaël decided to go into wine after two years of working as a mechanic. He rents a few vines from Matthieu Barret, where he has worked, and made his first wine in 2006. He has grown his Cornas vineyard from 0.5 to 1.5 hectares.
Whole bunch fermentation on the reds.
Mika produced between 2 to 3 barriques of Cornas and St Peray.

Food: Suisse de Valence from Marmiton


  • 1 kg of flour
  • 6 egg + 1 yellow
  • 500 g sugar
  • 250 g of butter
  • 1 baking powder
  • 1 lemon
  • Orange blossom water (2 tablespoons)
  • Rum (optional)
total time: 35 min
Preparation: 15 min
Cooking time: 20 min
  1. Step 1

    Put the flour in wells with the yeast, add the sugar , the melted butter , the eggs , the zest and the lemon juice, the orange blossom water. Mix well.
  2. 2nd step

    On a plate, model a man (or another character), well flatten (about 1 cm thick). Brush with egg yolk.
  3. Step 3

    Garnish with raisins , candied fruit pieces or smarties.
  4. Step 4

    Cook for 20-30 min at 180 ° C. The Swiss must be well browned.

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