Saturday, July 9, 2022

Wine and Food of the Tour de France 2022 Stage 8: Dole to Lausanne

Where are we? Heading through the Jura on the way to Switzerland. 

Dole: Some history: From the 15th century onwards, the town was home to the Parliament and the University. It became a brilliant capital of the County under Burgundian and then Hasbourg domination, and it never ceased to attract the covetousness of the kings of France. After the sacking of the town by the troops of French king Louis XI in 1479, Dole slowly recovered. The 16th century was a period of intense reconstruction, which saw the town adorned with facades inspired by Italy and with abundant polychrome stone decorations. The new collegiate church and its emblematic bell tower were the main works of the Dole Renaissance, while the Hôtel-Dieu was also built. Following the French conquest by Louis XIV's troops in 1678, which marked the relocation of the capital from Besançon, the ramparts were dismantled by Vauban.

Le Tour regional specialties: Franche-Comté pork, Morteau sausage, cheeses (Morbier, Comté), Franche-Comté local wines, vin jaune, vin de paille

Lausanne: How about some Olympic history? The Olympic Capital, Lausanne has been home to the IOC (International Olympic Committee) for 100 years and in 1993, the IOC founded its unique official museum on the banks of Lake Geneva. In 2013, The Olympic Museum was completely renovated with the most up-to-date facilities. Now on three floors, the exhibition presents the origin of the games, the competitions and the athletic spirit through over 150 screens and 1500 objects: The Olympic torches and medals of all The Olympic games, as well as the equipment of the most famous athletes. Children adore slipping into the skin of an athlete thanks to the many interactive activities.

With its temporary exhibitions, grounds decorated with works of art and a panoramic restaurant with a view over Lake Geneva and the Alps, this is a must-see attraction in Lausanne.

Le Tour regional specialties: papet vaudois (Swiss potée), saucisson vaudois, perch fillets, taillé aux greubons (savoury pastry), bouchons vaudois (confectionery), Lausanne wines


Christian Prudhomme says: The terrain selected for passage through the Jura, prior to race’s entry into Switzerland, isn’t designed to favour the climbers. Their time will come. However, the puncheurs who specialise in explosive efforts should relish a short and steep climb that’s new to the Tour: this springboard counting 1 kilometre with a 12% incline will launch the pick of them towards potential success on the heights above “the Olympic capital”.

The stage: Another day, another country! This seemed like a good day for a breakaway. A large crash fairly early on gave us this "don't try it at home" video.
Abandoning post-crash were Vermaerke and Moscon. The crash and the aftermath allowed the breakaway trio of Cattaneo, Wright and Frison to gain a bit more of a gap. There gap fluctuated, but at 100 kilometers to go, it was just under 2 minutes.
Had it been a but of a dull stage, besides the crash? Yes. But the scenery was lovely! With 75 kilometers to go, at the border between France and Switzerland, the gap was one minute.
Sixty one kilometers to go and Frison was dropped from the break. The duo still had two minutes over the peloton.
Yikes! Crash for Pinot, he would get up and start riding again before a second crash after being hit in the face by a soigneur holding a musette.
With 40 kilometers to go, the duo had 1:45 over the peloton. Inside 25 kilometers to go and they had 1:27. Twenty kilometer and one minute. You had to assume that they would be caught. Indeed, 15 kilometers to go and the peloton sped up, bringing the gap down to 35 seconds at 10 kilometers to go. As they closed in. Wright would venture forward solo. He would be caught as they climbed to the finish. Pogacar was certainly well positioned for another stage win, riding second or third wheel for most of the climb.
Wout! van Aert with the stage win ahead of Matthews and Pogacar.



The wine: Benedicte et Stephane Tissot Arbois Sous la Tour Pinot Noir 2016 from Copake Wine Works
From the producer: A wine made with love and passion produces an emotion... You can find in a wine the personality and the character of those who made it because each gesture, each operation, each decision has its importance. The "life force" is so well constructed that if we speak of natural wines, you will not find two wines that are the same anywhere in the world, as opposed to industrial wines which are all similar.
The industrialization of wine is the end of its identities, its nuances, its characteristics which are part of the magic of a bottle. The work we do at our domaine, it is, in a way, the summary of all that. Exceptional terroirs like Les Bruyères, La Mailloche, En Barberon, Curon. An attempt to achieve the maximum expression of those terroirs : our 35 hectares of vineyards are cultivated in bio-dynamic viticulture (certified by Demeter) to allow the soils to live, to have grapes untouched by chemical products, to allow natural yeast fermentations, to reduce the doses of sulfur in the cellar. This quest for aromatic diversity has lead us to produce 28 different cuvées, often terroir by terroir, with lots of innovations which take into account the incredible diversity of the vineyards of the Jura.

The food: Papet Vaudois recipe from a local tourist site
This delicious and easy recipe is a seasonal dish enjoyed either at a restaurant or at home, when the weather gets colder. This potato and leek mash is always accompanied by an PGI cabbage sausage, which is split after cooking to enjoy its tasty meat to the full.
Recipe adapted from charcuterie-vaudoise.ch


Ingredients (serves 4)
1 kg leeks
600 g potatoes
2 small onions
1 tbsp oil or cooking butter
2 dl white Vaudois wine
1 dl broth
2 dl milk
Salt, pepper, nutmeg
Depending on size, 2 to 4 IPG cabbage sausages (approximately 250 g per person)

Directions
Wash and cut the leeks into sections of 4 cm.
Chop the onions, brown them in a drip pan with 1 tablespoon of butter or fat and then add the leeks.
Season with salt and pepper, add the wine and the broth, cover and cook for 10 min.
Half-way through this cooking time, add the diced potatoes.
Add the sausages and simmer for 15 to 20 minutes.
During this time, use the rest of the butter and some flour to make a white roux in a small saucepan, add the milk and 3 dl of the papet broth.
Adjust the seasoning with salt, pepper and nutmeg. Simmer for 10 minutes and add to the papet.
Place the vegetables in a heated service dish.
Rinse the sausages, prick their surface to remove the grease.
Arrange the sausages in pieces or in a loop on the vegetables.

Chef’s tips
Add a little cream to the potatoes at the end of the cooking process to make the papet a little creamier.
The sausages can obviously be cooked separately for 35 to 40 minutes in water at a temperature of 75°.

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