From the race director: Following a well-deserved rest day in the Isère department, the area of La Chartreuse might as well inspire escape artists but not everyone will be allowed to break away ahead of the col de Porte. Richie Porte said he’d love to but he’s too high on GC and showed his form on the up as he came third atop the Grand Colombier on Sunday. Jumbo-Visma wouldn’t let him go so far away (66.5km) from the finish at Villard-de-Lans. The mountains of the Vercors, well known for the battles of the Resistance during WW2, also offer the ingredients of a tricky stage...
Specialties start: miron (chocolate), wines of Comtés Rhodaniens and IGP Isère, emmental.
Specialities finish:bleu du Vercors-Sassenage (cheese), Villard-de-Lans cows, barraquand (horse), grey hen of Vercors, ravioles, gratin dauphinois, picodon (cheese), vercoutine (raclette with bleu du Vercors), beer of Vercors, dairy cooperative.
The stage: Second rest day done, off they go again.
The stage: Second rest day done, off they go again.
The early break: Andrey Amador, Richard Carapaz (Ineos Grenadiers), Lennard Kämna, Daniel Oss (Bora-Hansgrohe), Julian Alaphilippe (Deceuninck-Quick Step), Sébastien Reichenbach (Groupama-FDJ), Alberto Bettiol (EF Education First), Winner Anacona, Warren Barguil (Arkéa-Samsic), Imanol Erviti, Carlos Verona (Movistar Team), Matteo Trentin (CCC Team), Chris Juul Jensen (Mitchelton-Scott), Nicholas Roche (Team Sunweb), and Quentin Pacher (B&B Hotels-Vital Concept).
At the intermediate sprint, Trentin would take maximum points.
In between the break and the main peloton, there were several chasers.
That group would swell and with 73 kilomters to go there was 23 as Neilson Powless (EF), Pavel Sivakov (Ineos-Grenadier), Romain Sicard (Total Direct Energie), Mikel Nieve (Mitchelton-Scott) and Simon Geschke (CCC) rejoined them. Their gap was 10:25.
Some excitement in the king of the mountain standings as Rolland has closed in.
1. Benoît Cosnefroy (Ag2r La Mondiale), 36
2. Pierre Rolland (B&B Hotels-Vital Concept), 36
3. Tadej Pogačar (UAE Team Emirates), 34
4. Primoz Roglic (Jumbo-Visma), 33
5. Nans Peters (Ag2r La Mondiale), 32
6. Marc Hirschi (Team Sunweb), 31
7. Jesús Herrada (Cofidis), 25
8. Michael Gogl (NTT Pro Cycling), 24
9. Toms Skujins (Trek-Segafredo), 24
10. Quentin Pacher (B&B Hotels-Vital Concept), 22
2. Pierre Rolland (B&B Hotels-Vital Concept), 36
3. Tadej Pogačar (UAE Team Emirates), 34
4. Primoz Roglic (Jumbo-Visma), 33
5. Nans Peters (Ag2r La Mondiale), 32
6. Marc Hirschi (Team Sunweb), 31
7. Jesús Herrada (Cofidis), 25
8. Michael Gogl (NTT Pro Cycling), 24
9. Toms Skujins (Trek-Segafredo), 24
10. Quentin Pacher (B&B Hotels-Vital Concept), 22
Today's birthday:
🇧🇪 @WoutvanAert turns 26 today. Learn more about the Jumbo Visma super domestique double #TDF2020 stage winner.
— Tour de France™ (@LeTour) September 15, 2020
🇧🇪 Wout van Aert fête aujourd'hui ses 26 ans. Découvrez le portrait du double vainqueur d'étape sur le #TDF2020.#TDFunited pic.twitter.com/L4EXOagdsL
Dropping from the main group, Bernal, Adam Blythe suggested that perhaps he was intentionally losing time in hopes of getting in a break tomorrow.
Twenty eight kilometers to go and Pacher was solo in the lead chased by Amador. Pacher had about forty seconds over the reduced breakaway group.
Soon there were four: Carapaz, Reichenbach, Kämna and Alaphilippe, who would catch Pacher. Last year, I would have had confidence in Alaphilippe. This year, it was much more of a question. They would drop Pacher.
They would start to attack each other with Carapaz starting things off. Dropped, Alaphilippe with one kilometer to the top.
At the top, Lennard Kämna took 10 KOM points, Carapaz was second, at 10 seconds, Reichenbach at thirty, Alaphilippe, at forty five.
Ten kilometers to go and Kämna had about 45 seconds over Carapaz.
Three kilometers to go and it was over a minute.
He would hold on!
Top-10 on Stage 16 #TDF2020 pic.twitter.com/17MuEdTrgo
— the Inner Ring (@inrng) September 15, 2020
As the yellow jersey group neared the finish, another attack from Pogacar. It would be controlled, though many dropped from the group. It was fun to see the fight to the finish, but none of the main contenders could get gaps.
| Pos. | Rider Name (Country) Team | Result |
|---|---|---|
| 1 | Primoz Roglic (Slo) Team Jumbo-Visma | 70:06:47 |
| 2 | Tadej Pogacar (Slo) UAE Team Emirates | 0:00:40 |
| 3 | Rigoberto Uran (Col) EF Pro Cycling | 0:01:34 |
| 4 | Miguel Angel Lopez Moreno (Col) Astana Pro Team | 0:01:45 |
| 5 | Adam Yates (GBr) Mitchelton-Scott | 0:02:03 |
| 6 | Richie Porte (Aus) Trek-Segafredo | 0:02:13 |
| 7 | Mikel Landa Meana (Spa) Bahrain McLaren | 0:02:16 |
| 8 | Enric Mas Nicolau (Spa) Movistar Team | 0:03:15 |
| 9 | Tom Dumoulin (Ned) Team Jumbo-Visma | 0:05:19 |
| 10 | Nairo Quintana (Col) Team Arkea-Samsic | 0:05:43 |
On to tomorrow!
The wine: Domaine Dupasquier Rousette de Savoie Altesse
As I mentioned earlier, shopping for this year's wines was a bit unusual. So this one from the bottom of my wine rack.
Let's learn about the grape. Jancis Robinson tells me that it is another name for Savoie's Roussette. And Rousette, well, she says: Fine Savoie speciality producing lively, crisp but scented wines. Roussette de Savoie has its own appellation in four communes, most notably Frangy. If followed by the name of a commune on the label the wine will be made exclusively of Roussette; if not, Chardonnay may constitute up to 50% of the wine.
Let's learn about the grape. Jancis Robinson tells me that it is another name for Savoie's Roussette. And Rousette, well, she says: Fine Savoie speciality producing lively, crisp but scented wines. Roussette de Savoie has its own appellation in four communes, most notably Frangy. If followed by the name of a commune on the label the wine will be made exclusively of Roussette; if not, Chardonnay may constitute up to 50% of the wine.
The Food: Fondue! Our recipe has not changed from our Cooking from the Books days.
8 oz. grated cheese
8 oz. grated cheese
1 cup white wine
As much nutmeg as K felt like grating
1 teaspoon corn starch
Heat wine over a medium-high heat until it begins to foam but does not boil. Add cheese gradually, stirring all the while. Grate in nutmeg and continue to stir until the mixture begins to thicken slightly. Add cornstarch and stir until the mixture thickens enough to coat your dipping items. Pour into a fondue pot and place over sterno to keep warm.
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