Sunday, July 23, 2023

Wine and Food of the Tour de France 2023 Stage 21: Saint Quentin en Yvelines to Paris

Where are we? Heading to Paris.

Saint Quentin en Yvelines : From the local tourist site: Some may be surprised that Saint-Quentin-en-Yvelines, a city that emerged from the ground in the 1970s, a fortiori a new city, has received the prestigious City of Art and History label...
How to know among all these recent constructions which ones history will remember?
The recognition of Saint-Quentin-en-Yvelines therefore marks an additional step for the development of recent towns, after Le Havre and Lorient... cities of the reconstruction of the 1950s. A strong signal for contemporary creation! Recognition also for the history of new towns, fields of exceptional urban experiences, which has led specialists to say that the town is no longer approached in the same way before and after new towns. 
Where are the old buildings? The chapel of the Commanderie de la Villedieu in Elancourt. The construction of the new town with the urban changes it has brought about has in fact erased part of the past. Today the city is built and it is the expected moment of rapprochement between its distant and near past. Large farms on the plateau, Commandery of the Templars, site of Port-Royal des Champs but also railway worker habitat, industrial archeology of the marshalling yard, the label comes to reconnect a deeper chronology of the territory by putting this heritage back on the front of the stage . The big names in architecture have often cut their teeth in the new town. The latter have also invented corporate architecture, townhouses...  Some buildings have already made history, such as the Arcades du Lac by Ricardo Bofill. By crossing criteria related to the history of the city and the history of architecture, the future monuments of the territory are already identifiable. 
Polymorphic tree from Simmonet to ElancourtMore than 80 works of public art line the squares, gardens and streets signed by international artists such as Piotr Kowalski, Marta Pan, Dani Karavan or Nissim Merkado. The movement of the young sculpture has tested here life-size plastic materials in the most iconoclastic forms! 
Are thirty years enough to claim a story? The new towns were for the Gaullist state a showcase of France's modernity, a development laboratory, a social incubator for all the experiences inherited from May 68... Pioneers chose to settle there when new rhymed with new life and utopia...
Where can art be hiding in these territories emerging from beet fields? A symbolic recognition for the heritage of the 20th century, the century which built the most and for which we have the least indulgence. Indeed, only 4% of buildings from this period are listed in the inventory of Historic Monuments...
Regional Specialties: Craft beers. Paris-Brest

Paris: Here is Le Tour on our final destination: Avenue des Champs-Élysées is located in the 8th arrondissement of Paris. It runs for 1,910 metres from east to west, linking Place de la Concorde and Place Charles-de-Gaulle (formerly Place de l'Étoile). In the lower part, to the east of the Champs-Élysées-Marcel-Dassault roundabout, the avenue is bordered by side-alleys (known as the "Champs-Élysées Promenade") running alongside the Champs-Élysées gardens. Originally, the Champs-Élysées were nothing more than uninhabited marshland. Marie de Medici decided to lay out a long avenue, Cours la Reine, which opened in 1616. Louis XIV, wishing to embellish and extend the capital, decided to demolish the fortifications and build large avenues. He commissioned André Le Nôtre to lay out this "avenue des Tuileries" as a royal thoroughfare through the woods and marshes along the Seine. From today's Place de la Concorde to today's Champs-Élysées roundabout, Le Nôtre laid out a beautiful avenue lined with elm trees and lawns. It was called "Grand-Cours" to distinguish it from Cours la Reine. The name Champs-Élysées was not definitively established until 1709. For a long time, the Champs-Élysées had a bad reputation. It was a place for guinguettes, attracting bad boys, prostitutes and even brigands. The popularity of the Champs-Élysées, which took its definitive name in 1789, did not really take off until the French Revolution. It was through the Champs-Élysées that the procession of shrews passed on their way to Versailles on October 5, 1789 to bring the royal family back to Paris. It was also via the Champs-Élysées that the royal family was brought back to Paris on 25 June 1791 after fleeing to Varennes, flanked by two rows of National Guards. At the 1855 World Fair, the Champs-Élysées became the place to be. While the avenue had only six houses in 1800, it was soon lined with blocks of flats, town houses and bourgeois homes. The Second Empire was a golden era for the Champs-Élysées. The avenue became the centre of elegant Parisian life. After falling into disrepair, the avenue was finally renovated in the early 1990s and inaugurated in September 1994 by Jacques Chirac, Mayor of Paris at the time. Every year since 1975, the final stage of the Tour de France has ended on the Champs-Élysées with a veritable parade after more than three weeks of racing.

Regional Specialties: Le Tour lists none, which always makes me laugh. 


Christian Prudhomme says: The contenders for the race’s last bouquet will have to be in Olympic form on a course that’s been designed in a nod to the 2024 Paris Games, during which the events for all cycling disciplines will be held mostly in the Yvelines. The sprinters will be looking to test themselves in the vertiginous arena that is the Champs-Élysées.

The stage: Time for a parade, followed by a serious sprint.
As always, champagne. Eventually, a winner on the day.       

The wine: Marguet Shamen Rose Champagne 2018
Horses? Yes, horses. From the producer: At the estate, we made the decision to work the soil using the horse since 2010 to contribute to the well-being of the earth.
We believe that the horse is a key element in maintaining a natural balance in the vineyards. It allows you to work the soil in a gentle and respectful way, without using heavy machinery that can cause significant damage.
We are able to create a unique link with the elements that make up our terroir.
The horse allows us to connect directly to the chalk, to the mineral substrate of our vineyard, which is essential to the quality of the grapes and the wine produced.
In many civilizations, the horse is a sacred animal, non-predatory and contributing to social and spiritual balance.
In addition, by using horses to work the soil, we are able to promote the growth of the endemic flora that is present in the vines and contribute to the biodiversity of our vineyard.
This maintains a natural ecological balance that is favorable to the growth of the vine and the production of quality grapes.
Finally, by using the horse to work the soil, we are able to create a link with the fauna and the inhabitants of our region.
This allows us to connect directly to our environment and to work responsibly and respectfully for people and nature.
In short, by using the horse to work the soil, we seek to maintain an ecological balance and to promote the quality of our wine by working in a respectful and sustainable manner.

The food: Button mushrooms
Its real name is agaric bispore, and it was first cultivated under Louis XIV in Versailles, then under Napoleon in the catacombs of Paris. Hence its name in French: champignon de Paris. But it was only at the end of the 19th century that its cultivation developed, not in Paris, but in Touraine and the Saumur region. Because agaric bispore is the easiest mushroom to grow in a mushroom house, it quickly conquered the whole planet and is now produced mainly in China and the United States. 
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Saturday, July 22, 2023

Wine and Food of the Tour de France 2023 Stage 20: Belfort to Le Markstein Fellering


Where are we? In Belfort and the Vosges Mountains

Belfort: The local tourist site talks about geography: The geographical position of Belfort, at the gateway to Burgundy and Alsace, has always influenced its history and shaped its appearance.

The situation of Belfort is indeed special, between two geological worlds, the Vosges (mountains of the primary era) and the Jura (secondary era), between two Roman and German speaking languages, and at the watershed line between the Rhine and the Rhône.

Also, a must see sculpture: The Lion of Belfort is a monumental sculpture measuring 22 metres in length and 11 metres in height, created by Frédéric-Auguste Bartholdi, a famous Alsatian sculptor between 1875 and 1880. It commemorates the town’s resistance to the siege laid by the Prussians during the Franco-Prussian War (1870-1871). It was a memorable event for the town, because its population’s heroic struggle kept it French, unlike neighbouring communities in Alsace. 

The tourist train also sounds appealing. 

Regional Specialties: fried carp, cheese (Munster), blueberry tart, belflore (raspberry and hazelnut cake), épaule du Ballon (lamb stuffed with blueberries), Facettes de Belfort (chocolates stamped with a monument or event)

Le Markstein Fellering:  The Markstein alpine ski area has 13 slopes for all levels, from beginners to experienced skiers, served by 8 drag lifts. The resort also has a slalom stadium, completely restructured in 2006, which hosts International Ski Federation races every year.
Apparently it is also a popular hang gliding site.

Regional Specialties:  Alsatian specialities, bäckeoffe, sauerkraut...


Christian Prudhomme says: The penultimate stage features an Alsatian menu that is likely to cause indigestion, even over a distance this short, as the riders face a cumulative total of 3,600 metres of climbing. If the contest for the Yellow Jersey is still alive, anything is possible: after the Ballon d’Alsace, there will be an opportunity to launch attacks on the Col de la Croix des Moinats, then a little bit further on when climbing the Col de Grosse Pierre, then on the Schlucht, before then tackling the Petit Ballon and the Platzerwasel... It’s a minefield!

The stage: Off they went on the final mountain stage of the race. Riders today had the stage win in mind, but also maintaining their places in the top ten.
There were numerous attacks to start the day. With 79km to go: 5 riders in the lead: Ciccone, Skjelmose, Neilands, Barguil and Van Gils.  The peloton was at 40'' and there were riders in between. There had also been a crash involving Rodriguez and Kuss. They both needed attention but were back up riding.
Eventually reaching the lead group, Pinot!
With 63 kilometers to go, the lead group had 10 riders, Pinot, Madouas, Ciccone, Skjelmose, Harper, Barguil, Van Gils, Uran, Vermaerke and Pidcock.
On the road, Ciccone gains more points and will be the polka dot jersey winner in Paris.
Just over 40 kilometers to go, the gap to that lead group was just over a minute.
Soon enough, that group would fall apart. Left in front, Pinot, Madouas, Pidcock, Ciccone and Barguil. Rejoining them, Harper. Their gap was not large.
Attacking again, Pinot. A reminder that not only is he on home roads today, but this is also his final Tour de France. His ride was a joy to watch.
25 kilometers to go and he had 35 seconds over the closest chasers. The yellow jersey group was about 1:20 behind.
Crash behind for Gaudu. Yikes.
Sadly Pinot would be caught and past as the gc group went off in search of a stage win.

The wine: Meyer-Fonne Edelzwicker 
From Kermit Lynch: The Edelzwicker, which translates to “noble blend,” is sort of a wine free-for-all. It can be a blend of any of the officially permitted Alsatian white varieties, in any proportion. Producers with a little bit of this, that, and the other blend them into a fresh table white for everyday enjoyment. Meyer-Fonné’s 2021 has a floral, perfumed nose—perhaps from a splash of Muscat?—and a soft mid-palate with green apple and pear—surely a sign of Pinot Blanc in there. The finish is slightly spicy—maybe Gewurztraminer?—with crisp acidity and a hint of nuttiness—that’s definitely the Riesling talking. You can look up the exact blend on our website if you’re curious, but sometimes not knowing is more fun. What can you taste?

For the record, the blend is: 25% Pinot Blanc, 25% Sylvaner, 10 % Riesling, 15% Muscat, 5% Gewurztraminer, 20% Pinot Gris.


The food: Onion Tarte from the Wines of Alsace website:
THE PASTRY

250gof flour
125gof butter
1 teaspoonof salt
10clof water

THE GARNISH
4large onions
4eggs
50gof lardons
15clof cream
15clof milk
1 tablespoonof oil
Nutmeg


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Friday, July 21, 2023

Wine and food of the Tour de France 2023 Stage 19: Moirans en Montagne to Poligny

Where are we? In the Jura

Moirans en Montagne: The local tourist site tells me that Moirans-en-Montagne and its surroundings are above all a paradise for all lovers of nature and outdoor activities: you can cross its via ferrata and admire Lake Vouglans from the cliff under the Regardoir or discover the incredible biodiversity and the birds of its immense forest.
Want to rest? Vouglans lake is ideal for fishing on the Moirantine Gaul course, as well as for swimming and lazing on the Mercantine beach, which also has a port.
The Tourist Office, located near the Toy Museum, will advise you according to your wishes. There is a wide choice of walks and hikes for all levels and all ages, including fun circuits (The 7 Tales in walks) for families with children. 
On the heritage side, do not hesitate to visit the church, typical of Comtois flamboyant Gothic and to discover the history of the town, rich in a craft and industrial past still clearly visible. Finally, the sanctuary of Villards d'Héria, a few kilometers from Moirans, will immerse you in the Gallo-Roman era thanks to the preserved remains of this exceptional site (with fun trail and games booklet for children).
Regional Specialties: woodturning, toys, Comté dishes and Jura wines 

Poligny: The local tourist site tells me that The history of Poligny dates back to Roman times. Two superb mosaics known as "les Chambrettes du roi", found on the edge of the National 5, very close to the city in the 18th century, bear witness to this. These mosaics, which have now disappeared, were very probably found in a large Gallo-Roman city.
But it is also assumed that there were inhabitants in Poligny long before the Roman conquest, since this region was part of Sequania in Celtic times. This presence of inhabitants on the territory of Poligny is attested by bronze objects found in the cave of Roncevaux and in the tumulus of the forest of Moidons. There are also other remains, including a rock, a druidic monument also called "Pierre qui Vire". 
According to legend, once upon a time, a mischievous giant was chasing a shepherdess and when he was about to catch up with her, the "Gods" intervened and turned him to stone. Since this adventure, this giant has the right to move on itself once every hundred years, hence the name "Pierre qui Vire".
Anyway, the name of Poligny (Polemniacum) appears for the first time in 870, in the Treaty of Meerssen, which divides Lotharingia (to which Poligny belonged since 843) between Louis the Germanic and Charles the Bald. Poligny, like the whole region, is attributed to Louis le Germanique. After having belonged for a few years to the King of France Charles V, Poligny passed under the domination of the Counts of Burgundy, then of the House of Austria, of that of Spain to belong after many bloody wars to the kingdom of France definitively in 1674, after the Treaty of Nijmegen.

Regional Specialties: the world capital of Comté. Jura wines (yellow wine)



Christian Prudhomme says: The stage meanders between the numerous lakes of the Jura, but avoids climbing to the department’s summits. The Côte d’Ivory, located around 30 kilometres from the finish line, won’t prevent the sprinters from taking advantage of a gigantic launch-pad: the final straight is a touch more than eight kilometres long.

The stage: Not unexpectedly, it was another day with a fight to get into the break. Eventually, there were 9 at the front: Alaphilippe, Barguil, Haig, Politt, Pedersen, Zimmermann, Campenaerts, Benoot and Trentin. Broken chain for Politt and he would wait a long time for help. Meanwhile, the peloton continued to chase and seemed very much to want to bring the break back. Jumping from the peloton, riders, or really, more of a split in the group, hoping to reach the break. Indeed we would end up with 37 in front.
With 55km to go  Campenaerts and Clarke were in the lead 25'' before the larger breakaway group and 2'30'' ahead of the peloton.
Yikes. Cramps for Clarke and Campaenarts would be solo in the front, but quicjly caught and passed by Asgreen, O'Connor and Mohoric. With 12 kilometers to go, Laporte, Trentin, Pidcock, Philipsen, Van der Poel, Mezgec, Zimmermann, Bettiol, Pedersen were 20'' behind the leading trio.
It looked like the trio would make it, as their gap grew.
Wow. Almost a photo finish between Asgreen and Mohoric.
Mohoric!



The wine: Montbourgeau L'Etoile Chardonnay 2018
From Christy: Nicole's vines are in the Etoile region of the Jura, south of the more well-known (to the extent that anything in the Jura is well-known outside of certain wine geek circles). The soil here is different – the “star” in the region refers to the little star-shaped fossilized shells that liter the soil – and it shows in the wines, which are more elegant, almost saline/salty. These are some of my favorite wines from the region. And no, it has nothing to do with the fact that there's a woman helming the house! The chardonnay is a fabulous introduction to the twangy, oxidative style of the region. Whip up something cream-based (throw in some morels and chicken for extra oomph) or grab a hunk of comte cheese and prepare to be amazed by a rare perfect wine and food pairing. NOTE: If you haven’t had white wines from this region before, don’t chill them too much. They show best at just a bit below room temperate. And if you get a whiff of fino sherry-like twang (or slightly bruisy apples) don’t panic – this is how the wine is supposed to taste! And bonus – the wines are very stable once open. They’ll last for days, even weeks, or even longer if you pop them in the fridge!


The food: Comte cheese
From a regional site:
For more than ten centuries, villagers of Jura Massif, Eastern France have lovingly crafted a unique and delicious cheese: Comté. This stunning region of mountains stretches between Jura and Doubs in the Franche-Comté region, and Ain in the Rhones-Alpes region, and is home to over 3,000 family farms dedicated to producing the highest quality of raw milk that is required to create Comté cheese.
Comté cows are authorised exclusively from the Montbéliarde and French Simmental breeds. With each cow given a whole hectare of pasture land in the summer months, they are free to feed on a delicious natural grass diet.
Due to its distinctive nature, cultural value and economic importance for the region, Comté was deservedly granted Appellation d’Origine Contrôlée (AOC) status in 1958. 
The regional tourist site has an appealing recipe for a savory Comte cake. 
150 g grated Comté cheese
150 g thick white ham
50 g black olives 100 g
butter
200 g flour
3 eggs
10 cl milk
1 sachet of yeast
Salt, pepper
Preheat the oven to 210°C (th. 7). Lightly butter and flour a cake tin; book cool.
In a bowl, vigorously mix the flour, baking powder, eggs, melted butter and milk. Cut the ham into small cubes and pour them into the salad bowl with the grated Comté cheese.
Pour the mixture into the cake tin and bake for 10 minutes at 210°C, then 20 minutes at 180°C.
 
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Thursday, July 20, 2023

Wine and Food of the Tour de France 2023 Stage 18: Moutiers to Bourg en Breese

Where are we? Heading from the Savoie to the Ain. 

Moutiers: The regional tourism site tells me that Moutiers is  the Savoyard capital of Street-Art. Do not miss to discover this unique route in Savoie: 30 murals color the streets of the city. he itinerary is very accessible, and is a good mean to discover the city in a playful way, children love to go in search of the murals ! Only 2 min from the train station. 
They also suggest a cheese factory:  Discover the making of Beaufort and the work of farmers, through explanatory panels, a film and a public audio-visual montage. Visit the cellars and the local produce shop.

Regional Specialties: crozets au gratin, beaufort cheese, Savoy wines, fondue.

Bourg en Bresse: The regional tourist site tells me that Bourg-en-Bresse is neither too big nor too small, and so is ideal for a weekend away with friends or family, to enjoy the carefree atmosphere. The locals, known as ‘burgiens’ in French, particularly enjoy the little gardens, the easy-going summer atmosphere on the sunny terraces, the wide range of cultural activities and of course the great restaurants. Oh and don’t forget, it is pronounced BourK, not BourG, and especially not Bour!
A suggested stop: The name comes across as a bit pompous but if you go on to read these few lines then it has served its purpose. The Royal Monastery of Brou is a must-see of our destination. It was Princess Margaret of Austria who ordered the construction of this masterpiece in a flamboyant Gothic style, and work began in 1506. A one-of-a-kind monument in France, built in tribute to one man, Prince Philibert the Handsome.

Regional Specialties: 
Bresse PDO poultry, Bresse PDO butter and cream, Giraudet quenelles, Bleu de Bresse cheese, Comté PDO, Gaudriolles, Bugey PDO wines


Christian Prudhomme says: The sprinters will have needed to show real determination to get through the shock of the Tour’s stint in the Alps. They’ll be rewarded with a stage where the route avoids the hills and should facilitate their return front and centre. On the straight final kilometre, they’ll be able to get right up to maximum speed again.

The stage: A sprint stage! Time to check with sprinters are still in the race and cue the doomed breakaway with Asgreen, Campenaerts and, Abrahamsen.
It was pretty. Some stress injected on the day with Philipsen making a rather unsafe move as Eenkhoorn attempted an attack.  Under 75 kilometers to go and the gap was under a minute. Despite the incident, Eeknhoorn would eventually reach the breakaway and we'd have a quartet. 50 kilometers to go and their gap was just about a minute. Under 30 kilometers to go and down to 45 seconds.
It has been 8 days since the last sprint team and the sprinter's teams were determined. Under 10 kilometers and it was around 20 seconds. Under 3 kilometers and they were closing in. One kilometer and 6 seconds.
Asgreen! Wow, the peloton mis-timed the catch. So much for doomed.

The wine: Julien Guillot Macon-Cruzille Aragonite 2018
From a vendor: Carved from vineyards once owned by the Benedictine Abbey of Cluny and farmed organically by Julien Guillot's family since 1954, Clos Vignes du Maynes is one of the most distinctive growers in Burgundy. Aragonite comes from 40- to 80-year-old Chardonnay vines high on the slope, on thin soils of clay, crystallized limestone, and laced with other minerals. This wine is incredibly aromatic upon opening with aromas of golden pear, green apple, apricot, white grapefruit, honeysuckle, and bergamot; there is a hint of earthy heather honey and butterscotch. On the palate it is quite rich and luscious, in this warm low-yielding vintage, and much more tropical and salty than in years past. In fact, if tasted blind, I could see this being mistaken for a great Chardonnay from the Jura as it has fantastic acidity, and is beautifully textured, long, and mineral. On day two the aromas have softened a bit, and the palate has gained an added savory note that contributes to a still stunningly long finish. The 2018 Aragonite is not to be missed. 


The food: La Tarte Bressane, from the regional tourist site:
250g of flour
10cl of milk
2 eggs
80g of sugar
0,5 sachet of baker’s yeast
30g of fresh cream
10g of butter
1 pinch of salt

In a bowl, mix the yeast into warm milk. Set aside for 5 min.
Beat the eggs with half the amount of sugar.
Place the flour into a mixing bowl and create a ‘well’ in the middle, then add the eggs/sugar mixture and a pinch of salt. Knead the mixture and then add the milk little by little. When the dough is smooth, carry on kneading it on a work surface, making sure to incorporate air into the dough.
Put the dough in the mixing bowl and cover it with a clean tea towel, leaving the dough to rise for 1 hour (it should rise to triple the volume).
Grease a baking tray and spread the dough using the palm of your hand to form a sort of galette. Cover with a tea towel and leave to rise for 45 min.
Preheat the oven to 200°C (thermostat 6/7). Cover the galette with creme fraiche and then dust with the rest of the sugar and bake for 15 to 20 min. Leave to cool slightly on an oven rack before tasting.


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Wednesday, July 19, 2023

Wine and Food of the Tour de France 2023 Stage 17: Saint Gervais Mont Blanc to Courchevel


Where are we? A repeat town for more climbing in the Haute Savoie

Saint Gervais Mont Blanc: Last time we heard about the mountain, now the skiing:  The area includes 7 resorts: Saint-Gervais Mont-Blanc, Saint-Nicolas, Megève, Combloux, La Giettaz, Hauteluce and Les Contamines Montjoie which has more than 400 km of slopes (3rd largest area in France). The area offers a unique panorama of the Mont Blanc and Aravis chains. In summer, the ski lifts allow you to enjoy many activities: downhill mountain biking, hiking, lunch in a mountain restaurant...  

Regional Specialties: fondue, raclette, polenta, croziflette, farcement, Savoy cheese (tomme, beaufort, emmental).

Courchevel: Let's plan a summer visit: Taking a holiday in the mountains means fresh air and pleasant weather conditions, where you can relax or enjoy sporting activities. The French Alps offer a rich mountain landscape and cultural and natural gems, offering you the perfect destination for a summer holiday.
Courchevel is one of 17 ski resorts within the Vanoise National Park, providing a unique setting for hiking around lakes, through forests and peaks or for strolling around the six villages in the region. The Vanoise National Park encompasses 535 km2 and has just as much to offer as the Écrins National Park. This national park was France’s first, created in 1963 to protect the Alpine ibex, which was an endangered species within the Vanoise Massif at that time. The park was twinned with the Gran Paradiso National Park (Italy) in 1972 and together, these parks represent one of the largest protected areas in Europe (1250 km2).
The Courchevel resort takes on a whole new look in the summer with a range of activities suitable for all and unique events to tempt both young and old. Casting off her winter coat, Courchevel dons a green and turquoise outfit to welcome summer holidaymakers. 


Regional Specialties: Le Tour lists no regional specialties


Christian Prudhomme says: The stage will be a great challenge, with more than 5,000 metres of vertical gain to deal with or exploit across the day. The finale will feature the Tour’s second visit to the impressive Col de la Loze, then plunge into Courchevel, where the final battle will take place on the altiport’s 18% runway.

The stage: An expected large breakaway, with some familiar names and the It  highest stage elevation and the highest peak with Col de la Loze at 2304 metres above sea level. But the question of the day, would Pogacar try an attack?
They would continue together, not getting a huge gap. 

Eventually, this was next.  As they started to climb, the gap was 2:50. 
Behind, the yellow jersey group had shrunk to 19. The break would also shrink a bit, down to 16: Tiesj Benoot, Wilco Kelderman (Jumbo-Visma), Rafal Majka (UAE Team Emirates), David Gaudu, Valentin Madouas, Thibaut Pinot (Groupama-FDJ), Pello Bilbao, Jack Haig (Bahrain Victorious), Ben O’Connor, Felix Gall (Ag2r-Citröen), Guillaume Martin (Cofidis), Matthew Dinham (DSM-Firmenich), Nick Schultz (Israel-PremierTech), Simon Yates, Chris Harper (Jayco-AlUla), Tobias Halland Johannessen (Uno-X). Riders would continue to drop from both groups.
Speaking of dropping, just over 15 kilometers to go and Pogacar was dropping from the yellow jersey group. Up front, Gall went solo.
Behind, Vingegaard went solo, chasing the break. He was 2'20' behind lone leader Felix Gall, with several riders in between. Pogacar was at 4'15''.
Yates seemed to be closing in on Gall. 
In front of Vingegaard, a moto issue slowed him down. 
At the top of the hill, Gall had about 21 seconds over Yates.
Gall would hold on for the stage win, followed by Yates, Bilbao and Vingegaard.
Stage:


GC




The wine: Château Des Éclaz, Bugey Chardonnay Cru Manicle 2022
The producer's website tells me: A 14th century fortified house of which 3 towers remain, remains of the walls and outbuildings make up the Eclaz. On the southern part of the site, a dwelling was built at the beginning of the 17th century and farm buildings. The Furans, born a few kilometers upstream, flows through the middle of the site and once provided the energy needed for a virtually destroyed mill.
Among the many owners, Baron d'Empire Bouvier des Éclaz, a contemporary and friend of Brillat-Savarin, ended his life there in 1830. Despite the wars and the ravages of time, the Eclaz survived, but they needed aid. 
Two enthusiasts, Jean-Pierre Gros and Michel Roussille, accompanied by friends from the Éclaz family, will perhaps allow the rebirth of these places, which have been listed in the inventory of historical monuments since May 1988. The solidarity and commitment of each will transform this trip into heart of the domain.As a priority, the effort will focus on the vines: After careful preparation work on the Manicle plots during the winter of 2015/2017, the first planting will take place in the spring of 2017 on a one-hectare plot of Manicle cru using the rights owned by the castle. The acquisition of additional planting rights will allow planting to be completed from 2018 on the remaining hectares.

The food: Savoy cheese
If you can do it, this might be a great day for a cheese plate.
The local tourist site has some suggestions, plus a link to a cheese route!

  • P.D.O. Abondance These 10 kg wheels with concave heels bear the same name as one of the valleys in Haute Savoie as well as a local breed of cows. They are made in the mountains of Haute-Savoie. 
  • P.D.O. Beaufort Beaufort wheels weigh around 40 kg and have concave heels. They are produced in the high mountains of Savoie: Tarentaise, Maurienne, Beaufortain and Val d'Arly.
  • P.D.O Chevrotin This exclusively farmhouse cheese made from goat’s milk weighs around 300 g a piece. It is made in the mountains of Haute-Savoie as well as the Bauges mountain range in Savoie. 
  • P.G.I. Emmental de Savoie Each cylindrical, slightly convex wheel weighs around 75 kg and has a golden-coloured rind. It is made in Savoie and Haute-Savoie.   
  • .D.O. Reblochon This creamy, cylindrical-shaped cheese weighs around 500 g a piece. It is made in Haute-Savoie and in Val d’Arly, in Savoie. 
  • P.D.O Tome des Bauges With a grey coloured, marked rind, each piece weighs between 1.1 kg and 1.4 kg. It is produced in the Bauges mountains. 
  • P.G.I. Tomme de Savoie The fat content of this cheese varies, and each one weighs between 1.2 kg and 2 kg. It is made in Savoie and Haute-Savoie. 
  • P.G.I. Raclette de Savoie This cheese is produced throughout the whole of Savoie and Haute-Savoie. Its beautiful, smooth rind is yellowy-orange and each wheel weighs 6 kg. 

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