Saturday, October 17, 2020

Wine and Food of the Giro 2020 Stage 14: Conegliano to Valdobbiadine

Where are we? The Giro tells me this is the Prosecco stage.

Conegliano Conegliano is a walled town built around its medieval castle, whose Renaissance splendour is still etched in its noble palaces and painted façades.The starting point for a possible route is the city of Conegliano, birthplace of the painter Cima da Conegliano (1459-1518), considered to be one of the great Masters of the Renaissance.

Specialties: The spit roast is part and parcel of the gastronomic traditions of the area. Its true home is the commune of Pieve di Soligo, which organises a series of events in its honour every year. In 2010 it was recognized as a “Certified Traditional Product”.
Sausages and Cold Cuts: A typical snack in the zone is to enjoy a glass of Conegliano Valdobbiadene Prosecco Superiore with a plate of sliced cold cuts and white homemade bread. We draw your attention in particular to Ossocollo, a salami prepared with meat from the neck of the pig and Sopressa Trevigiana, a salami with soft, gently flavoured flesh.
Cheeses, whether matured or young, have always played a part in the hospitality of the Treviso area, either served simply with bread or polenta or on a cheeseboard, accompanied by a glass of wine. The most  distinctive types are Morlacco del Grappa, “Formajo Imbriago” a cheese that matures in the grape pomace and the Alpine cheeses in general, particularly those from Mount Cesen. Casatella Trevigiana D.O.P. is a very traditional creamy cheese, made in the past  by farmers’ wives with the small amount of milk they had available. Its name derives from the Latin “caseus” and so signifies a small round of non-matured cheese. It has a fresh, delicate, milky aroma and a gentle flavour (also reminiscent of milk) with faintly acidulous hints.
The hilly zones and mountain foothills are full of areas in which mushrooms have always proliferated: particularly popular are “i brisot” (porcini), served in a salad or sautéed, made into a sauce, cooked in oil, garlic and parsley, stewed or fried. Also much appreciated are “i ciodet”, traditionally cooked pan-fried and served with polenta, or used in sauces for serving with past a, in risottos or in soups.


Valdobbiadine Valdobbiadene is an important town in the area, of ancient origins, full of interesting religious buildings as well as typical Venetian-style villas

Specialties: The story of Prosecco Superiore DOCG began in the hills of Conegliano Valdobbiadene: a small but high-quality area lying 50 kilometres north of Venice and 100 from the Dolomites.
The success story of Conegliano Valdobbiadene Prosecco began in 1876, the year that Italy’s First School of Winemaking was founded in Conegliano. This was followed in 1923 by the Institute for Viticultural Experimentation. Thanks to these centres for study and research, the vine-growers learnt to plant vineyards high up in the hills, in particular around Valdobbiadene, where cultivating vines is defined as “heroic”: here viticulture is exhausting and difficult because of the slopes, some of which have gradients of up to 70% and which force growers to carry out vineyard operations almost exclusively by hand. Indeed, to tend these vineyards up to 800 hours’ work is required each year, compared to 150 on the plain.
In the cellar, on the other hand, the so-called Italian Method for making sparkling wines was being perfected, which calls for refermentation in autoclaves (large pressurized tanks). Thanks to the research of the School of Winemaking, this Italian or Charmat Method was fine-tuned to such a degree as to be defined as a specific technique for producing Conegliano Valdobbiadene Prosecco Superiore.
Throughout the 20th century, then, the characteristics of the two towns that embrace the zone became ever more focused: Conegliano was its “cultural” capital and Valdobbiadene its “production” capital.
In 1962 a group of 11 producers created the Consortium for the Protection of Prosecco from Conegliano Valdobbiadene, drawing up production regulations designed to safeguard the quality and image of their wines. In 1969 this Consortium obtained Denominazione di Origine Controllata status for Prosecco Superiore and in 2009 that of Denominazione di Origine Controllata e Garantita, the highest recognition of quality for Italian wines. Even in the past the producers decided to highlight the name of the region, placing before that of “Prosecco” the name of the area’s most significant towns: “Conegliano Valdobbiadene Prosecco Superiore”.
The story of the Denomination continues to the present day, urged on by its success on both the national and international markets, and it never shirks caring for the environment; Conegliano Valdobbiadene is the largest area in Europe that has banned the use of glyphosate, the most discussed chemical substance in recent years, which continues to be used in many Italian and European agricultural areas. It is the result of a long and precise synergistic work and great cooperation between local administrations of the 15 municipalities of the Denomination and the Consortium of Protection.
The result of this balance between attention to the market and that for the countryside is the entire zone’s recognized UNESCO World Heritage Site.


The stage Ah, yes, time trial number two. Paging Mr Ganna and Mr Dennis. The two were expected to challenge for the stage win. That was race number one on the day. Race number two would be to see what gaps would appear between the gc riders.
Dennis: 43:06
Ganna: 42:40
Personally, although he won't come close to a stage win, I was hoping for a solid day for Nibali. He won't challenge for victory, but a limit his losses day. On a good ride, McNulty, who might move up a place or two in the standings.
As we waited for the gc batlle, the standings:
Also on a good day, Kelderman. As well, Almeida went through the first time check in 11:14, better than his closest pursuers in the GC. He would be hoping to build a bigger buffer for the climbs ahead.
McNulty in proviisonally third, 1:09 down on Ganna. Great ride for him.
Nibali in with a not great day, but not a nightmare either.
Almeida in for sixth on the day.
The stage:

GC:

The wine  Casa Belfi Colfondo Brut Prosecco NV The Prosecco stage they say. So sure. From Biondivino: A call back to the Venetian bubbles of yesteryear—a bone-dry offering that sees re-fermentation in the bottle and is not disgorged. A veritable snow-globe of yeasty goodness with a mineral-driven backbone, wherein an earthy whiff of brimstone leads to a crisp palate of dried citrus and yellow apple.

The food: From above, to accompany your wine: A typical snack in the zone is to enjoy a glass of Conegliano Valdobbiadene Prosecco Superiore with a plate of sliced cold cuts and white homemade bread. We draw your attention in particular to Ossocollo, a salami prepared with meat from the neck of the pig and Sopressa Trevigiana, a salami with soft, gently flavoured flesh.
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