Tuesday, July 12, 2022

Wine and Food of the Tour de France 2022 Stage 10: Morzine Les Portes du Soleil to Megève


Where are we? In the Savoie/Savoy

Morzine Les Portes du Soleil: Their website tells me that: Sliding amateurs and enthusiasts no longer have to look for where to ski! The Portes du Soleil bring together the largest ski resorts in the Haute Savoie region. Spread between France and Switzerland, all of its 12 resorts make it one of the largest ski areas in the world. The resorts of Abondance, Avoriaz 1800, Champéry, Châtel, St Jean d'Aulps, Torgon and Val-d'Illiez Les Crosets Champoussin La Chapelle d'Abondance, Les Gets, Montriond, Morgins and Morzine-Avoriaz allow you to ski all year round, summer and winter, on 286 trails.

Le Tour regional specialties: fondue, raclette, polenta, croziflette, stuffing, Abondance (cheese).

Megève: Eater tells me that: If its neighbors are known for attracting expert skiers and glacier hikers, Megève, then, has emerged as the gourmet destination among the region’s prestigious resort towns. As the snow piles up outside huge picture windows, diners dip into rich pots of fondue at elaborate wood-lined chalets, clink craft cocktails while cozying up on faux fur and leather banquettes, party late into the night with culinary stars, and eat their way through Michelin-starred Alpine cuisine from some of the country’s most esteemed chefs. With even more elevated fairytale vibes than Chamonix and a more laid-back atmosphere than the Three Valleys, Megève is beloved among mountain newbies and full-time diners who consider any winter sport a perfunctory prelude to après-ski.
Read more about the food and suggested restaurants here.

Le Tour Regional Specialties: Savoy cheeses (Reblochon, Beaufort, Tomme de Savoie...), "Glaçons" de Megève (chocolates)



Christian Prudhomme says: Taking place the day after the rest day, this stage features breath-taking mountain scenery, especially when it runs alongside Lake Geneva before heading towards Megève. The route winds its way through a series of valleys and should culminate with a battle between the race’s strong men from the one-kilometre banner. The finish line is located at the altiport like on the Critérium du Dauphiné 2020.

The stage: A hot day with a large breakaway. The 25 riders were: Christophe Laporte (Jumbo-Visma), Filippo Ganna, Dylan van Baarle (Ineos Grenadiers), Lennard Kämna (Bora-Hansgrohe), Matteo Jorgenson (Movistar Team), Ion Izagirre, Benjamin Thomas (Cofidis), Luis León Sánchez, Fred Wright (Bahrain Victorious), Kristian Sbaragli (Alpecin-Deceuninck), Andreas Leknessund (Team DSM), Georg Zimmermann (Intermarché-Wanty Gobert), Simone Velasco (Astana Qazaqstan), Alberto Bettiol, Magnus Cort (EF Education-EasyPost), Hugo Hofstetter, Connor Swift (Arkéa-Samsic), Philippe Gilbert (Lotto-Soudal), Mads Pedersen, Quinn Simmons (Trek-Segafredo), Edvald Boasson Hagen (TotalEnergies), Simon Clarke (Israel-Premier Tech), Jack Bauer, Nick Schultz (BikeExchange-Jayco) and Pierre Rolland (B&B Hotels-KTM). 
Bettiol had attacked and gained a small gap and then the race was stopped due to a protest on the road, with each group stopped at the same gaps they had been riding at. They had a pretty long wait to restart. Was the protest about Russia? The environment? It was rather unclear. As they restarted, Alberto Bettiol,was given 25 seconds to the 24 chasers and 7:25 to the peloton. That chase group would fall apart as they continued.
Bettiol would be caught as a new lead group formed on the road with under 10 kilometers to go.
They would soon have company.  Six kilometers to go and a strong attack by Sanchez. Chasing hard were Schultz and Jorgenson. They would from a trio with under 2 kilometers to go. They would be caught by Van Baarle. They had chasers not far behind and were caught! 
Photo finish from Cort and Schultz! That was quite a finish.
Cort! Now time to see if Pogacar would come in with enough time to retain yellow.

Stage:

GC:



The wine: Domaine Jean Vullien, Vin de Savoie Mondeuse 2020 from Copake Wine Works Christy says: gotta have a Mondeuse!
From the producer, with help from Google translate: Our Estate is located in the heart of the Combe de Savoie between Chambéry and Albertville, 300 meters above sea level, at the foot of the most beautiful mountains and winter and summer sports resorts in the world (Courchevel, Méribel, Tignes, Val d'Isère, Les Menuires, Val Thorens, etc.).
The 38 hectares of vines of our estate are facing south on the hillsides, at the foot of the foothills of the Massif des Bauges between Fréterive and Montméllian.
Our vines grow in limestone scree soil, a favorite terroir for our different grape varieties where whites and reds blend harmoniously. The diversity of the terroir and the grape varieties of our estate can satisfy the finest palates.
In more than 40 years of history, the estate has been able to create exceptional wines which alone sum up the spirit of the traditional values to which it remains attached.

The food: Tomme de Savoie 
Fromages.com tells me that:
Tomme de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tommes are traditionally low in fat content (20-40 %). There are many varieties of Tommes, and they are often named after the village where they are produced. Tommes made in winter are from the milk of cows that are fed hay, very different from the Tommes made with the summer milk from cows that gaze in the high mountain pastures. The maturing process often takes several months, which gives the cheese a thick rind with a rustic appearance. It is grey in colour with patches of yellow or red moulding. The taste is soft and fruity, and occasionally one can detect a subtle flavour of grass. The pâte is pale yellow, nearly white and has small holes. It sticks to the palate and has odours of cave.
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