Tuesday, July 23, 2019

Wine & Food of Le Tour 2019 Stage 16: Nimes to Nimes

Where are we? Nimes Let's visit the arena: It is considered the best-preserved Roman amphitheatre in the world. Built in the first century, it was used in the Middle Ages as a fortified village.
The Arena of Nimes fully illustrate the degree of expertise reached by Roman engineers to conceive and build such complex buildings. It is indeed perfectly symmetrical. Of oval shape, it measures 133 metres in length and 101 in width with a track of 68 by 38 metres. It is also 21 metres in height, with two floors of 60 arcades and an attic. At the top, stones were equipped with masts supporting a huge velum protecting the crowds from the sun and rain. Originally, all the arcades or the first floor were open for a better flow of the public.Today, the arena is the centrepiece of the Nimes ferias, with bullfights attriacting thousands of aficionados. In 2017, the venue hosted the Grand Depart of the Vuelta. Team BMC won the opening team time trial, ending the leader’s jersey to Rohan Dennis.
Specialities: brandade of Nîmes, Villaret croquants (dry cakes), picholine (AOC green olive), Nîmes olive oil (AOC), pâtés, gariguettes (strawberries), Costières de Nîmes (AOC wine). Jeans originated in Nîmes (Denim).



The stage: On another expected sprint day, the word of the day may be heat.
It was expected to be very warm on the route today.
Our break of the day:

 

They would lead by 1:35 with 145 kilometers to go. The gap would stay essentially the same for many kilometers. Along the way, a few mechanicals and and a small crash for Geraint Thomas. But little real action.
Sixty kilometers to go and the gap was hovering around one minute.
Fifty kilometers to go and some massing of the gc teams at the front. Action to come or just concern about the winds. And, well no action.
Crash in the peloton. Among those down, Fuglsang. He did not get back on.
Speaking of crashes, one for Kreuziger as we neared the expected bunch sprint.

 Stage:



 GC:
1
64h 57' 30''
2
+ 01' 35''
3
+ 01' 47''
4
+ 01' 50''
5
+ 02' 02''
6
+ 02' 14''
7
+ 04' 54''
8
+ 05' 00''
9
+ 05' 33''
10
+ 06' 30''

 
 The wine: Mas Jefferies Bories Jus de Caillou 2016 
from CopakeWineWorks
From Christy: Feiring Line Wine Society: January 2019 Selection:
From Alice: Joe Jefferies says that the only things that interest him are bicycles and making wine. The latter shows in every bottle of his I’ve had. (The bicycles, that’s another story.) Expect wine made naturally and carefully. This is a wine that is so clean it might flip out those who equate natural with funk. The three varieties are vinified separately; carbo for all. It’s five weeks for the carignan (that’s quite a bit) and three each for the cinsault and the grenache. It’s a complex beaut that has sun, structure, licorice, spice and pepper as well as plenty of tannin. There’s also a salinity Joe claims comes because his vines are situated atop old basalt lava flows. True? What do you think?

 The food: Brandade recipe from Serious Eats

This rich Mediterranean spread, known as brandade in France, baccalà mantecato in Italy, and brandada in Spain, is made by whipping salt cod with olive oil and half-and-half 
1 pound salt cod
1/2 pound whole russet potatoes (about 2 medium potatoes; see note)
5 medium whole cloves garlic, plus 2 optional minced medium cloves garlic, divided (see note)
3 sprigs fresh thyme
1 bay leaf
1 1/4 cups extra-virgin olive oil (or 3/4 cup if no potato)
1/2 cup half-and-half (or 1/4 cup if no potato)
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley leaves and tender stems (optional)
Zest of 1/2 lemon (optional)
Crackers or baguette toasts, for serving
Rinse salt cod under cold running water until any salt on its surface is washed away. Transfer to a large container (cut the salt cod into smaller pieces if it doesn't fit whole) and cover with fresh water. Refrigerate for 24 hours, changing the water several times during that period.
Bake potatoes in a 350°F oven until easily pierced with a fork, about 1 hour. Alternatively, put potatoes in a medium saucepan and cover with cold unsalted water; set over medium-high heat, bring to a simmer, and cook until easily pierced with a fork, about 45 minutes. Split potatoes lengthwise, scoop flesh from potato skins, and mash using a food mill, ricer, or potato masher. Set aside.
Meanwhile, drain salt cod and place in a medium saucepan. Cover with cold unsalted water and add 5 whole cloves garlic, thyme, and bay leaf. Set over medium-high heat and bring to a simmer. Cook for 10 minutes, then remove from heat and let stand in cooking liquid for 20 minutes.
Drain salt cod, reserving garlic; discard thyme and bay leaf. Flake salt cod, discarding any bones and silvery membranes.
Transfer salt cod and reserved cooked garlic to a stand mixer fitted with the paddle; add remaining 2 minced garlic cloves for a more intense garlic flavor. With the mixer running at medium-high speed, drizzle in the olive oil until fully incorporated. Then drizzle in half-and-half until fully incorporated.
Add mashed potatoes and whip just long enough to fully incorporate. Season with salt and pepper, and mix in optional flavorings, like minced parsley or lemon zest, if using.
Serve the brandade at room temperature with crackers or baguette toasts, or serve it warm and browned on top by transferring to an oven-safe baking dish or gratin dish and baking at 350°F for 10 minutes; then broil until browned on top, about 3 minutes.
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