Saturday, May 25, 2019

Wine and Food of the Giro 2019 Stage 14

Where are we?

SAINT-VINCENT Saint-Vincent is probably one of the most famous places in Valle d’Aosta, thanks also to the “Casino de la Vallée”, one of the most renowned and largest casinos in Europe.  Gently lying on the hillside, in a welcoming valley protected from the wind, with an extraordinary microclimate, to the extent that it is known as the Alps Riviera, with mild winters and cool summers at an altitude of 575 metres.

 COURMAYEUR (Skyway Monte Bianco): Located at the foothills of Mont Blanc, Courmayeur is a gateway to Italy, offering a unique mix of alpine culture, excellent food, sports, relaxation, entertainment, shopping, and elegant lifestyle. The small alpine town is conveniently located, easy to reach all year round: it’s a few kilometers from France and Switzerland, close to the main cities of northern Italy, and strategically situated close to airports in Milan, Turin, and Geneva. A cradle of mountaineering, Courmayeur hosts the second oldest alpine guide association in the world, and is an ideal destination for all sport enthusiasts. Here, you can ski and enjoy freeriding in breathtaking scenery, ice-skate at the Courmayeur Mountain Sport Center ice-rink, even in the summer, and hike or ride a bike along the most beautiful mountain paths of Europe.

GASTRONOMY: Courmayeur has a time-honored culinary tradition that is highly respected. From fontina to the bleu d’Aoste, from chevrot du Mont Blanc to brossa and the fresh yogurt made in Courmayeur with mountain-pasture milk, the range of local delicacies is endless. Here, when dining, you’ll want to try the game, meat sauces, all kinds of cheese, polenta, “seuppe” (the local soups), and cured meats.

The stage: Short and bumpy. This could be fun. Again, to watch.



47 kilometers in and  The 8-man breakaway of  Carthy , Amador,  Masnada, Ciccone, Cattaneo, Hamilton, Sosa, and Juul Jensen had the following lead:
2:35 over Tony Gallopin and Hubert Dupont (both ALM);
2:44 over Izagirre (AST) and Caruso (TBM)
3:06 over the main peloton.
Gallopin was determined to reach the front group. 



Slow wheel change for Gallopin, but he would chase back.
Forty kilometers to go and the gap was around 1:30.
At the start of the climb, an attack from Nibali, followed closely by Roglic, Carapaz, Lopez and Landa. Further behind, Polanc, in pink, in trouble. That group would be reeled in.
In the favorites group, that group would continue on together, joined by Carthy and Majka. Clawing his way back to the front, Caruso, doing an amazing job for his teammate Nibali. 
Attack Carapaz. Roglic began the chase, but Nibali took it over. Coming with them: Lopez and Landa. Eventually closing in on them Majka and Dombrowski.
Again, Nibali jumped followed by his three new best friends.
Time to enjoy Nibali's descent.
With Polanc suffering, Roglic is back in the virtual lead.
Ten kilometers to go and the gap to Carapaz was about 30 seconds.

 Nice hairpins.
Coming back, Yates and Dombrowski, who go past that group.
Ahead, Carapaz has gained time--up one minute.
Coming back as well, Caruso to tow the group along.
Carapaz may be moving into the lead.
Carapaz in first, next up Yates. Nibali in third grabbing a few bonus points.

 Stage:


 

 GC:


 


The wine: Blanc de Morgex et de La Salle:
From the importer:  Ermes Pavese is a youthful grower in the commune of La Ruine just outside of the town of Morgex in the high Alps minutes from the summit of Mont Blanc. Pavese works the native grape known as Prié Blanc. Starting with barely two hectares of vineyards, situated at about 1200 meters above sea level, Pavese has gradually expanded his holdings in this high altitude zone. He now produces three versions of Blanc de Morgex et de La Salle. Because these vineyards are so isolated, Pavese has been able to work with the original, pre-phylloxera root stock since that malady never infiltrated this area when it came sweeping through Europe many years ago.

Blanc de Morgex et de La Salle: A stunning wine from the highest vineyard site in Europe, with annual production of about 12,000 bottles of this austere, racy, mineral white wine with vivacity and length


The food: Bleu d'Aoste is obviously aa blur cheese produced  with cow's milk from Valle d'Aosta farms over 600/700 meters above sea level. The crust is wrinkled, grey or reddish brown, depending on the degree maturation.The dough is soft, firm, white, with no holes and with the characteristic blue veined coloration.
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