Sunday, July 2, 2023

Wine and Food of the Tour de France 2023 Stage 2: Vitoria Gasteiz to Saint Sebastian


Where are we? Staying in the Basque Country

Vitoria Gasteiz: The local tourist site has some appealing itineraries. The literary route sounds great.  They also tell me that First of all, you'll be interested to know that Vitoria-Gasteiz is a millenary city that has kept a large part of its medieval layout intact. Its streets date back to the 12th century and their distribution is especially attractive, as is their almond-shaped form. The historical centre sits upon a hill where the initial city of "Nueva Victoria" was once located.

Regional Specialties: Perretxikos (mushrooms), Goxua (custard cake), Vitoria-style beans, fried vegetables, fried peppers, dried beans known as "pochas". The Rioja region of Alava produces wines protected by the Rioja designation of origin.

Saint Sebastien: The local tourist site tells me that Donostia/San Sebastián is much more than just La Concha Bay, Monte Igeldo or El Peine del Viento. The city embraces everything from palaces to enchanted forests with caves and waterfalls. The city's different neighbourhoods allow visitors discover the true spirit of Donostia, to stumble upon magical hidden corners, to enjoy traditions such as the pintxo-pote and to discover the past, the present and the future.
The small scale of the city makes it easy to explore, and you can jump from one neighbourhood to another without having to take your car or use public transport. Come and lose yourself within the city’s streets: they will transport you to the France of the 19th century or the Belle Époque. Enjoy visiting a vintage fairground, take your fill of art and culture and feast on the finest gastronomy. No two San Sebastián neighbourhoods are the same, but they will nevertheless all leave an impact on you. Don't miss out! It is also a gastronomic destination. 

Regional Specialties: Pintxos (tapas), Kokotxa (hake jowl in green sauce), Idiazabal cheese, guindillas from Ibarra, anchovies à la donostiarra with garlic, fresh fish, Tolosa beans, Txangurros (spider crabs) San Sebastian is also one of the few cities to have three restaurants with three Michelin stars.

Christian Prudhomme says: Those familiar with the San Sebastián Classic will find themselves in familiar territory, especially when it comes to the eight-kilometre ascent of the Jaizkibel, which always plays a decisive role in the selection during that race. Beyond the summit, there’s a 20-odd kilometre drop into Saint-Sébastien.

The stage: Another hilly day for the more explosive riders in the peloton. Not starting the day, Carapaz, after his crash yesterday.
The break of the day was again small, this time with Powless, Cavagna, and Boasson Hagen. Powless, of course, was in search of more polka dot jersey points. 
100 kilometers to go and the gap was around 4 minutes.
80 kilometers to go and the gap was down to 2:30. Also, it was very beautiful and green, which I may be noticing more in my continuing covid indoor isolation.
Up front they were down to 2, with Cavagna dropping.
40 kilometers to go and the gap to the duo was still about 2 minutes. Eventually, it would be Powless solo.
Behind, a small crash after a roundabout showed the growing tension in the peloton.
30 kilometers to go and Powless still had close to 2 minutes. He looked to still be strong, but with the bunch determined to contest the stage, it would be quite a challenge. As they started the final climb he still had just over one minute and his gap was rapidly dropping. After the summit, it would be downhill followed by a flat stretch to the finish. Wow did the catch come quickly on the hill, with Majka at the front driving the pace. A pace that had many dropping. Part of the impetus was the bonification seconds at the summit, providing motivation for the GC riders. Pogacar would take maximum points over Vingegaard.
They would take the lead on the descent, with chasers, who would soon reach them. It was looking like a Wout van Aert day, but things could change. 
Many small attacks from the reduced bunch, but none would get any ground.
Finally, Lafay with a real gap. Wow! 15 years since the team's last stage win and he took this one in style.



The wine: Inazio Urruzola Blanco 2021
Yes, another Txakolina. When in the Basque country. . . I was excited to try it, but I still can't taste. So let's learn a bit about it.

The regional wine site tells me that Known as Getariako Txakolina, or Txakoli from Getaria, this Denomination of Origin wine owes its distinctive character to the local grape variety from which it is obtained, Hondarrabi. The painstaking care taken in the production process by family-owned wineries, the Atlantic climate and our vineyards’ spectacular settings provide the personality and genuine character that are so characteristic of Txakoli from Getaria. The fact that it is so widely consumed both within Spain and abroad attests to the quality and expertise of the Getariako Txakolina wineries.
Also that The autochthonous grape used to make Getariako Txakolina is the Hondarrabi and there are actually two different varieties: Hondarrabi Zuria (white) and Hondarrabi Beltza (red). The white grape is however the main variety used to produce Getariako Txakolina D.O. txakoli.


The food:  Goxua
The regional tourist site has a simplified recipe. If you'd like to start from scratch, this is much more detailed.

Ingredients
Sponge
Whipped Cream
Custard
Syrup
Sugar and cinnamon

Although the best thing would be to make your own sponge and the whipped cream and custard, these items can be found readily available in the shops. Soak the sponge in the syrup. Cut the sponge into five disks, each with a diameter of a handspan. To prepare the portions of goxua, place the sponge disks on a button of cream, cover with custard, and sprinkle some sugar and cinnamon on top. Then burn the top with the bottom of a hot frypan, so that the sponge becomes covered in caramel.
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