Where are we? Back in Budapest for an individual time time trial.
The stage: An opening time trial which is not the opening day. To be honest, I'm more than a little confused as the the timing of this one. But, here we are.
I've explained time trials before, but the basics are very simple: one rider at a time sets off to get the best possible time against the clock. Of course there is slightly more strategy than that, with early riders often doing reconnaissance for later teammates and, particularly later in races, decisions by some support riders to take an easier day.
💗 Giro d'Italia 2022 | Stage 2⃣
— Giro d'Italia (@giroditalia) May 7, 2022
New best time: @edoardo_affini!#Giro pic.twitter.com/lQihvmUxDS
Just about halfway through and the leaders were:
1. Edoardo Affini (Jumbo-Visma) - 12:10
2. Owain Doull (EF Education-EasyPost) - 12:18
3. Jos van Emden (Jumbo-Visma) - 12:19
4. Jonathan Castroviejo (Ineos Grenadiers) - 12:21
5. Alex Dowsett (Israel-Premier Tech) - 12:23
It would not have been surprising had Affini stayed in the hot seat all day. Instead though, to the surprise of many, into the hot seat went Kamna at 12:07.
3. Jos van Emden (Jumbo-Visma) - 12:19
4. Jonathan Castroviejo (Ineos Grenadiers) - 12:21
5. Alex Dowsett (Israel-Premier Tech) - 12:23
It would not have been surprising had Affini stayed in the hot seat all day. Instead though, to the surprise of many, into the hot seat went Kamna at 12:07.
Perhaps time for some sightseeing.
🇭🇺Hop on board and we'll take you on a stroll through Budapest!
— Giro d'Italia (@giroditalia) May 7, 2022
🇭🇺 Salite a bordo, vi portiamo a spasso per Budapest!#Giro pic.twitter.com/ca1G0DNSm3
Next into the hot seat, Sobrero in 12:03. With the gc riders on the course, the times would drop, with some big performances that could make a difference throughout the race.
The wine: 2020 Wetzer Kékfrankos Sopron
From the importer: Peter’s Kékfrankos ripens late and is often picked in late October and into November. Part of this is the way he farms and other is finding the cooler locations. The fruit is destemmed, open vat fermented, and then gets about 3 weeks maceration before being barreled down to used Hungarian Oak. It’s then bottled unfined and unfiltered. Despite the late pick, acidity is by no means compromised and the wine is impossibly bright even when carrying a few grams of residual sugar and just over 12% alcohol.
The food: Pride Of Szeged Hungarian Sweet Paprika
Imported from Hungary where it's a culinary staple, this authentic sweet paprika has an exquisite flavor. Packaged in a tin with convenient sifting and pouring tabs, this premium spice is a delicious addition to rubs and marinades, potatoes, classic chicken paprikash, traditional goulash and much more.
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