Wine and Food of the TDF 2022, Stage 2 Roskilde to Nyborg

Where are we?: Day two of three in Denmark.

Roskilde: Le Tour suggests a Viking Ship Museum, but also the Roskilde Cathedral. 

Built entirely of red brick, the cathedral is characteristic of the early brick Gothic style and was partly responsible for the spread of this style in northern Europe. In the following centuries, several chapels were built inside and outside the church. Initially dedicated to various saints, they later served as mausoleums for Danish kings and queens. This makes the cathedral a timeline of the development of Christian building architecture in Northern Europe.
Special features: twenty-one kings and nineteen queens of Denmark are buried in the cathedral and its chapels. Their tombs, art and frescoes tell a thousand years of the history of the kings, the cathedral and Denmark. 

Regional specialties from Le Tour: stegt flaesh (roast pork in parsley sauce with potatoes), smorrebrod (slice of rye bread with cold meats, fish, cheese and condiments), wienerbrod (pastry)

Nyborg: Let's visit the Nyborg Castle:
Built around 1170, the castle was originally square in shape with corner towers connected by a curtain wall and surrounded by a moat. A residential building was built in the mid-13th century and a defence tower was built on the eastern wall. Until 1413, the palace was the location of the medieval parliament, the Danehof. Christian III, who frequently stayed in the building, built a new banqueting hall and a tower in the 1540s, and under Christian IV, further improvements were made by Italian architect Domenicus Badiaz. The castle was damaged during the Danish-Swedish war (1657-1658).
Special features: most of the buildings were demolished at the end of the 17th century and the material was reused in 1722 for the construction of Odense Castle.
History: It was in the castle that King Erik V Klipping signed the first constitution of Denmark in 1282.

Regional specialties from Le Tour: stegt flaesh (roast pork in parsley sauce with potatoes)

COMMENTARY FROM CHRISTIAN PRUDHOMME: The Tour’s riders have already savoured the experience of riding over the sea to reach the finish at Zeeland in 2015. On this occasion, the Great Belt crossing is 18 kilometres long and there’s a strong possibility that the riders will have to battle with a gusting wind. The teams that are best adept at dealing with windy conditions will have a tactical card to play. If any of the favourites aren’t vigilant enough, they’ll have good reason to regret the finish.

The stage: Time for the much anticipated Store Bælt Bridge stage. Also time for our first breakaway of this year's race, consisting of Cort, Barthe, Rolland and Bystrom. After claiming kom points, Magnus Cort was clearly excited to be in line to recieve the polka dot jersey at the end of the stage.

🎙🇩🇰 @MagnusCort at the start with morning "The polka dot jersey is what I'm dreaming of!" ⚪🔴
✅ Goal reached!

🎙🇩🇰 @MagnusCort au départ ce matin "Le @maillotapois est ce dont je rêve !" ⚪🔴
✅ Objectif atteint !#TDF2022 pic.twitter.com/1vcFScYMdL

— Tour de France™ (@LeTour) July 2, 2022

With 100 kilometers to go, Cort and Bystrom had a gap deficit of 3'10''. Barthe and Rolland had dropped back to the peloton. In that peloton, there would be an easy win by Ewan at the intermediate sprint point. Perhaps a preview of the stage finish? 

By 70 kilometers to go, the gap was down to 25 seconds, to the duo out front. 

Along the way, there were huge crowds.

😮😮😮#TDF2022 pic.twitter.com/4IkBXyEuix

— Tour de France™ (@LeTour) July 2, 2022

Under 60 kilometers to go and Bystrom was solo in the lead as Cort dropped back. Under 35 kilometers to go and he maintained a small gap. They could catch him, if they needed to, but teams were focused on preparing for the bridge ahead.

And the bridge! Small crashes, anxious peloton. The yellow jersey was delayed, but made it back to the bunch. 

Cracking bridge, Denmark. #tdf2022 pic.twitter.com/cUxiYv29zI

— Michael Hutchinson (@Doctor_Hutch) July 2, 2022

Under 3 kilometers to go and a big crash, possibly half of the peloton. Most of the sprint favorites made it through, setting up the anticipated finish with Jakobsen taking it. Sigh, Cav.

🏆🇳🇱 @FabioJakobsen wins stage 2!

🏆🇳🇱 @FabioJakobsen s’impose !#TDF2022 pic.twitter.com/VHZmCdJom6

— Tour de France™ (@LeTour) July 2, 2022

GC

1	VAN AERT Wout	Jumbo-Visma	4:49:50
2	LAMPAERT Yves	Quick-Step Alpha Vinyl Team	0:01
3	POGAČAR Tadej	UAE Team Emirates	0:08
4	GANNA Filippo	INEOS Grenadiers	0:11
5	PEDERSEN Mads	Trek - Segafredo	0:12
6	VAN DER POEL Mathieu	Alpecin-Deceuninck	0:14
7	VINGEGAARD Jonas	Jumbo-Visma	0:16
8	ROGLIČ Primož	Jumbo-Visma	0:17
9	MOLLEMA Bauke	Trek - Segafredo	0:18
10	TEUNS Dylan	Bahrain - Victorious	0:21

The wine: I admit it, I am plagiarizing from myself. 

What, you may ask, is Heering? Well, Imbibe Magazine tells me: "Created by Peter Heering and produced in Denmark since 1818, Cherry Heering is a ruby-red liqueur made by soaking lightly crushed Danish cherries and a blend of spices in neutral grain spirits, then cask-maturing the mixture for up to five years, adding sugar during the aging process. With an elaborate complexity of flavor that places its character closer to that of gâteau than of Ho-Ho, Cherry Heering reclaims the taste of cherries from the candy-colored impostors.

 Useful in many cocktail recipes wherever cherry brandy is called for. . .  Cherry Heering has a rich flavor that adds depth to a number of drinks, such as the brandy-based Ulysses, the classic gin-based Singapore Sling and the scotch-based Blood and Sand."

The food: Brunsviger from Visit Nyborg

Brunsviger - yeast dough topped with a sweet, sticky brown sugar topping. Traditionally, this particular type of cake is also used for parties on Funen, such as birthdays, anniversaries etc. Every year, Funen has its own Brunsviger Day, where the cake is celebrated.

Ingredients

1 x 1/4 cup 2% milk
1 package active yeast
3 x 1/4 cup flour
1/4 cup sugar
5 tbsp unsalted butter
1/2 tsp salt

Brown sugar topping
1 ½ cups butter
1 ½ cups dark brown sugar

Preheat oven to 200 degrees (Danish oven) (Google suggests around 400 F.)
Warm milk. Pour into your stand mixer. Add yeast, stir until dissolved and let stand for 5 min.
In a separate bowl measure out the dry ingredients and mix (flour, sugar and salt)
Add dry ingredients to the yeast.
Add softened butter cut into 1 tbsp pieces to the top of the dry ingredients
With the dough hook mix on medium-low speed until the dough is smooth. The dough should be quite greasy.
Let dough rest for 20 min in a warm place.
Melt the sugar and the butter in a pan, heat while stirring.
Press the dough into a rectangular cake and make some marks with your fingers or the back side of a spoon to form some dimples in the dough for the topping. Make sure to leave a higher edge so the filling will not fall off
Add the topping onto the dough. Spread it out making sure not to let it go over the edges. Let rest for 15 minutes.
Bake for 20-25 min in a 200 degree oven (Danish oven).
Let stand and allow the topping to cool before removing from the cake pans and cutting into pieces. If you don't wait at least a while you will lose most of your topping which would be no fun at all. We know it is hard to wait !