Wine & Food of Le Tour 2021, Stage 20: Libourne to Saint Emilion

Where are we? Visiting Bordeaux.

Saint Emilion: Le Tour says: Saint-Emilion is a medieval city surrounded by vines, internationally renowned and visited by many tourists each year (around 1,500,000). Spearheading its territory, the town also offers a large number of services in various fields necessary for local life.

With Saint-Emilion, UNESCO has for the first time listed a wine-growing area as a world heritage site. Happiness and pride throughout the jurisdiction. Saint-Emilion, its vineyards and its landscape have been listed by UNESCO since 1999. Only a handful of remarkable sites deserve such a distinction.

Le Tour Specialties:
Saint Emilion: wines, Saint-Emilion macaroon (since the 17th century)

Christian Prudhomme says:The prestigious vineyard setting will make the athletic performance all the more impressive and will remind many of the Bordeaux-Pauillac time-trial in 2010 when Fabian Cancellara had beaten Tony Martin by 17 seconds. And drama should be well present on the day as the end of Tour time-trials have that vocation to decide who will conquer that final Yellow Jersey.

The stage: On paper a deciding time trial, but it may only be deciding minor places. Our early leader:

The specialist 🇨🇭 @aka_muni
beats the fastest time! How long can he keep it?

Le spécialiste 🇨🇭 @aka_muni obtient le meilleur temps ! Pourra t-il le conserver longtemps? #TDF2021 pic.twitter.com/BcrSxrTDnR

— Tour de France™ (@LeTour) July 17, 2021

In off the road news. Andre Greipel has announced his retirement at the end of the year. I will miss his videos. Also announcing that this would be his last Tour, Philippe Gilbert.

Nice picture:

What a spectacular ride. Bissegger has taken the lead at the time trial! #Tdf2021 🥇 🤞 pic.twitter.com/6A6SyAaObV

— EF Pro Cycling (@EFprocycling) July 17, 2021

Next into the hot seat, Kasper Asgreen. Kung looked like he would challenge him, but came in second.

Nice field art:

impressive Time Trial #LandArt #TDF2021 #CouchPeloton pic.twitter.com/n40GYn6LuS

— Rob Colley (@Welshracer) July 17, 2021

 Eventually into the hot seat, Wout Van Aert.

⏱ 🇧🇪 @WoutvanAert takes the best time at the finish right at the moment when the Yellow Jersey 💛 @TamauPogi sets off!

⏱ 🇧🇪 Wout van Aert prend le meilleur temps à l'arrivée au moment où le Maillot Jaune 💛 Tadej Pogacar s'élance !#TDF2021 pic.twitter.com/QjWVxdYvYC

— Tour de France™ (@LeTour) July 17, 2021

Meanwhile:

💪 🇫🇷 @FranckBonnamour has been elected the #PrixAntargaz "Super-Combatif" of the #TDF2021! https://t.co/m0dEFZ8twM

— Tour de France™ (@LeTour) July 17, 2021

Stage:

GC: 

 

The wine: Closeries Des Moussis Gisele Bordeaux Blanc 2016
Christy says: This is their Bordeaux Blanc which is heavy on the Muscadelle, the grape that usually plays third fiddle in the white wines from the region. Lees contact gives some texture to the wine without weighing it down. There's a slight oxidative nuttiness to it which compliments the low-key citurs and herbal notes that keep it fresh and vibrant. Great with cream-based dishes, all your stinkiest cheeses, or on its own.

The Food: Saint-Emilion macaroon

From Pascal Rigo, in the LA Times

8 ounces almond paste, broken into small pieces

¼ cup plus 2 teaspoons granulated sugar

¾ cup powdered sugar, sifted

2 egg whites, lightly beaten with a fork

2-3 teaspoons cold water

1

In the bowl of an electric mixer fitted with the paddle attachment, combine the almond paste and granulated sugar on medium speed until the mixture obtains the consistency of a fine meal, about 10 minutes, scraping down the sides and bottom of the bowl as needed. (Or pulse in a food processor, then place in the mixing bowl.) Add the powdered sugar and mix on low speed until well combined, about 5 minutes.

2

With the mixer still on low speed, add the egg whites about a teaspoon at a time, making sure each addition of egg whites is incorporated before adding any more. Stop and scrape down the sides and bottom of the bowl midway through mixing. If there are any lumps, stop adding the egg whites and continue mixing until the mixture is smooth. Resume adding the egg whites very, very slowly until they are completely incorporated, scraping down the sides and bottom of the bowl as needed.

3

Slowly add the cold water, 1 teaspoon at a time, until you have added 2 teaspoons, scraping down the sides and bottom of the bowl as needed. Stop adding water once the mixture looks shiny. You may not need to use all 3 teaspoons. Transfer the finished batter to an airtight container and refrigerate overnight.

4

Heat the oven to 350 degrees. Line a baking sheet with parchment paper. Fit a piping bag with a three-quarter-inch, No. 9, stainless-steel round tip and fill the bag with the macaroon batter. Pipe the batter into slightly rounded disks, about 1 1/4 to 1 1/2 inches in diameter, onto the baking sheet, 1 inch apart. Dab the center of each disc with a damp paper towel to flatten any peak.

5

Bake for 13 to 15 minutes or until set on the sides. The edges should be light brown and the surfaces lightly crinkled with small, fine cracks. Remove the baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently remove from the paper backing. You also can cut between the rows of cookies with scissors and store them with their paper backing. The macaroons can be kept in an airtight container at room temperature up to 5 days.