Tuesday, July 11, 2023

Wine and Food of the Tour de France 2023 Stage 10: Vulcania to Issoire

Where are we? In the Auvergne

Vulcania: The regional tourist site tells me: Want to discover the world of volcanoes and the natural phenomena of planet Earth? Go exploring in Vulcania in Auvergne, unique park in Europe on the theme of volcanoes and the Earth.
You can enjoy a 3-hour outing to explore the interior of a totally natural volcano on foot or on a little train, with the assistance of a knowledgeable guide. During this fun visit you'll encounter some geological treasures and learn about man's involvement. 
More here.

Regional Specialties: potée, truffade, Auvergne gastronomy

Issoire: The local tourist site has 3 must see spots here.  This was interesting: The amethyst is a purple semi-precious stone from the quartz family. In Auvergne, it can be found in the Livradois hills, around Vernet-la-Varenne. This is the most important vein in France. The stones from this vein were very popular in the Middle Ages, and were exported as far as Switzerland and Spain to make jewellery and ornaments. During the 20th century, mining in Auvergne declined little by little, but today, at Amethyst House or Amethysts of Auvergne, you can see the amethyst veins and, like a precious-stone miner, try to find some of these purple stones on the ground.

Regional Specialties: suprême d'Issoire (macaroon). Truffade, Auvergne potée. Wine from Boudes.



Christian Prudhomme says: After a well-deserved first day of rest in Clermont-Ferrand, the Massif Central will be on the programme again. It will be a hard task to get into the breakaway today. What’s more, the route’s passage through the Chaîne des Puys will leave the strongest riders at the front before going to Issoire.

The stage: Back after the rest day to a chaotic start to the day with many wanting to get away. Eventually, groups would form. Coming out of the peloton, Van der Poel and Van Aert riding together. Which was curious.  Under 40 kilometers to go and they were over 2 minutes down on the break, but gaining time on the peloton.
As the pace went up, the break group became smaller, with Neilands jumping ahead. Plus, Van Aert dropped Van der Poel, but would soon be back in the peloton himself. Neilands crested the Côte de la Chapelle-Marcousse (6.5km at 5.6%) with an advantage of just under 40 seconds.
15 kilometers to go and the two chasing groups were closing in on Neilands, 14 secs to chase 1, 38 secs to chase 2, and 3.23 to the peloton.

Three kilometers to go and Neilands was caught. Bilbao with the stage win! He would also gain significant time for his gc goals.











GC: 











The wine: Marie et Vincent Tricot, White Light (White Heat) 2022
From the importer: Born in Anjou, Vincent left the Loire and attended Oenology School in Beaujolais in the early 1990’s. After graduating he stayed in the region and apprenticed in Brouilly from winemaker Patrick Coton. Around this time he met Marcel Lapierre and several other winemakers who were beginning to attract attention to their non-interventionist style of winemaking.  Vincent was moved by their wines and quickly decided that this was the path for him.
In 2002, after travelling the world, he moved with his wife and their 2 daughters to the village of Orcet in Auvergne. They purchased  4.5 ha of organic vines and planted an additional  6 ha.  Vincent had learned that the region had one of the largest concentrations of pre-phylloxera vines in France and was eager for such a rare opportunity to work with.
In 2003 the family produced their first cuvee in “Les Marcottes” without any added sulphur and have continued that approach for all of the wines.  They Currently grow Gamay, Pinot Noir, Chardonnay and Sauvignon Blanc and hope to plant more vines in the coming years.

The food: Truffade
The regional tourist site has this easy recipe for me:

If the words “melted cheese” and “potato” instantly make your mouth water, you’re ready to cook truffade!

The potatoes are sliced and browned in a pan. When the potatoes are cooked and nice and soft, pieces of cheese are added on top, then mixed in as they melt. The cheese becomes soft yet crispy at the same time.

Serve your truffade with green salad and a slice of local cured ham.

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