Wednesday, July 10, 2019

Wine and food of Le Tour 2019 Stage 5: Saint-Dié-des-Vosges > Colmar

Where are we?
Saint-Dié-des-Vosges: From le Tour:
It is in Saint-Dié-des-Vosges that the new continent "discovered" by Christopher Columbus took the name of America in 1507. The Vosges Gymnasium, a group of scholars led by Canon Vautrin Lud, was handed by Duke Rene II of Lorraine the story of the expeditions of Florentine navigator Amerigo Vespucci and a few Portuguese maps. The members of the Gymnasium decided to design a new map of the world integrating these discoveries. German cartographer Martin Waldseemueller, commissioned by the Vosges Gymnasium, decided to name the new continent America in honour of Vespucci, a mention he inscribed on a planisphere of 1513. Waldseemueller later regretted his name choice in discovering that others, including Columbus, had trodden these unknown lands. But his map had become so popular that the name remained.
A Florentine citizen settled in Seville, Amerigo Vespucci participated in four exploration trips between 1497 and 1504. He was the first to establish that the lands discovered by Columbus were not the Indies but a new unexplored continent. This discovery was confirmed a few years later by conquistador Vasco Nunez de Balboa, who landed in Panama and discovered the Pacific by its eastern coast.
Long ignored, the role of Saint-Dié-des-Vosges in the denomination of America was finally revealed in 1875 and demonstrations of friendship between the city and the United States have since been organised regularly. It led to the creation of the International Geographical Festival of Saint-Dié-les-Vosges, which will celebrate its 30th edition on October 4th, 5th and 6th.

Specialties: quiche lorraine, Lorraine pâté, Mirabelle plum (pie and brandy), honey, Vosges candies, Vosges blue wine, Geromé Munster, Chique (cheese), Smoked Vosges (smoked pork), Tofaille (potatoes cooked with bacon and simmered onions), trout, aniseed bread, brimbelles (varieties of blueberries), brimbelle pie

Colmar: The local tourist board tells me that: Nestled among vineyards, its traditional houses, canals, floral displays, amazing cuisine, famous wines and charming accommodation make Colmar an outstanding microcosm of Alsace – showcasing its lifestyle, conviviality and hospitality – the key features of its unique, exceptional welcome.
The capital of the Alsacian wines, situated near Germany and Switzerland between the Vosges and the Rhine, Strasbourg and Mulhouse, offers visitors an exciting glimpse of 1000 years of European history.
Besides, with its 67,000 inhabitants, Colmar retains a 'country town' atmosphere which contributes so much to its charm. Wonderfully preserved from the ravages of time, its homogenous historical centre is classed as a 'protected area' and has benefited from careful restoration and ongoing improvements for more than 20 years.

Specialties: Alsace wines, charcuterie, sauerkraut, bretzels, munster, fleischnakas (pasta stiffed with meat), beckaoffa (potato and meat casserole), tourtes (tarts), laverknepfler (liver quenelles), snails, foie gras, Kougelhofs, bredala (Christmas cakes), berawaeka (bread with raisins and alcohol).

The stage: Kind of a fun stage profile today. After several attempts, the break of the day was established, but they were not given a lot of rope. Bora in particular was very attentive at the front the peloton, which only confirmed many's belief that this might be a good stage for Peter Sagan.



Along they went, with little change, except for Valverde, who changed his bike.



As they continued, we said goodbye to the sprinters for the day as they could not keep the pace on the climb. Autobus time! Ahead, surging ahead of his breakmates:Toms Skujins.



 
Just under 14 kilometers to go and they were all together. The gruppetto about 8 minutes back.  Despite a late attack by Rui Costa, we had the ending many predicted:




 Stage:





 GC:
1 JULIAN ALAPHILIPPE21DECEUNINCK - QUICK - STEP18H 44' 12''-B : 15''-
2 WOUT VAN AERT88TEAM JUMBO - VISMA18H 44' 26''+ 00H 00' 14''B : 6''-
3 STEVEN KRUIJSWIJK81TEAM JUMBO - VISMA18H 44' 37''+ 00H 00' 25''--
4 GEORGE BENNETT82TEAM JUMBO - VISMA18H 44' 37''+ 00H 00' 25''--
5 MICHAEL MATTHEWS141TEAM SUNWEB18H 44' 52''+ 00H 00' 40''B : 6''-
6 EGAN BERNAL2TEAM INEOS18H 44' 52''+ 00H 00' 40''--
7 GERAINT THOMAS1TEAM INEOS18H 44' 57''+ 00H 00' 45''--
8 ENRIC MAS25DECEUNINCK - QUICK - STEP18H 44' 58''+ 00H 00' 46''--
9 PETER SAGAN11BORA - HANSGROHE18H 45' 02''+ 00H 00' 50''B : 16''-
10 GREG VAN AVERMAET111CCC TEAM18H 45' 03''+ 00H 00' 51''


The wine: La Grange de L’Oncle Charles Alsace Blanc 2016 
From CopakeWineWorks  
Jerome Francois first trained to be a carpenter before becoming a sommelier. Jerome started with several rows of inherited vines from his grandfather, he moved into the family barn (grange) belonging to his Uncle a farmer named Charles, and named the winery “LA GRANGE DE L’ONCLE  CHARLES."
The domaine started in early 2014 in Ostheim, Alsace. The vineyards, the meadows and orchards are farmed in biodynamie with the outmost respect for ancestral traditions. Today, Jerome farms 5.5ha of vineyards located in the towns of Ammerschwihr, Zellenberg, Kaysersberg and Ribeauville where grapes are planted in complantations and produce on average 25hl/ha. Jerome believes that his wine can purely express itself from the terroir; it is then up to the vigneron to work with minimum intervention to make quality wine. 


The food:  Beckaoffa from Saveur

Ingredients


  • 1 lb. boneless beef chuck, trimmed and cut into 1 1/2" pieces
  • 1 lb. boneless pork shoulder, trimmed and cut into 1 1/2" pieces
  • 1 lb. boneless lamb shoulder, trimmed and cut into 1 1/2" pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups dry white wine
  • 1⁄4 cup parsley leaves, finely chopped
  • 2 tsp. juniper berries
  • 5 cloves garlic, chopped
  • 2 bay leaves
  • 2 medium carrots, thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 2 small leeks, trimmed and thinly sliced
  • 2 sprigs thyme
  • 1⁄4 cup duck or goose fat (optional)
  • 3 lb. Yukon gold potatoes, peeled and sliced
  • 1 lb. thick-cut bacon
  • 1 cup flour, plus more for dusting

Instructions


  1. Place beef, pork, and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.
  2. Heat oven to 350°. Rub a 10-qt. Dutch oven with duck fat, if using. Layer potatoes, marinated meat, and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top.
  3. Mix flour and 5 tbsp. water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3 1⁄2 hours. Using a paring knife, carefully break the seal and remove lid to serve.
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