Friday, July 7, 2017

Wine & Food of the Tour 2017 Stage 7



Where are we? Troyes / Nuits-Saint-Georges
  
Nuits-Saint-Georges: Burgundy! I am course, am thinking wine. But the local tourism site also tells me that: On the Route des Grands Crus, Nuits-Saint-Georges proudly presents its belfry. Famous for its wines, the city, whose nectar was prescribed to Louis XIV, has seen many well known figures pass through it: Francis I, Napoleon, and even the astronauts from the Apollo misions. The city is also the birthplace of the Confr茅rie des Chevaliers du Tastevin. Don’t miss the museum in an old winery.
Specialities: Burgundy wine, sparkling wine, liqueurs, red fruit, parsley ham, Bush de Nuits (Belgian beer matured in wooden casks that contained Nuits-Saint-Georges Burgundy)


The stage: Another expected sprint today.




 While things are quiet, take a look at the insane lyft I rode in last night:

A post shared by amy cleary (@amybcleary) on



Meanwhile, back at the race, echelons ahead?



The commentators sure seem to be predicting echelons. Since we have the time, how about an explanation from a few years back?

From the Sky team site: 
Stages along coastal roads are often susceptible to winds blowing across the roads. A bunch can be riding comfortably only to turn a corner and immediately be placed under pressure. Being buffeted by wind is not a pleasant feeling on a bike, so it is no surprise that riders will seek refuge from the gust behind the nearest object they can, the rider closest to them. This creates the formation of what is known commonly as an echelon.

Quite simply the riders fan out across the road in a line with their front wheel over-lapping the rear of the rider in front of them. This shields the riders from the wind as it blows across the road, with the man at the very front of the group taking the brunt of the gust. That rider will do his turn and will then peel off and begin to file to the back of the group, creating what looks distinctly like a conveyer-belt from the air. Each rider will do a short, sharp turn and then rotate in what has become the most effective way of dealing with the difficult conditions.

A well-drilled group can use this to their advantage when it comes to placing their rivals under pressure. Anticipation is half the battle, with teams moving to the head of affairs so as not to be distanced. If a break forms in the peloton it can be almost impossible for riders to close down the gap. This often leads to a number of small groups strewn out across the road. In these situations experience can be key in learning to read the conditions and being on the front foot.
Fifty kilometers to go and the gap was around two minutes. That gap would drop quickly, as with forty kilometers, it was only one minute. Narrow roads have made the gc teams very attentive. 



Under thirty kilometers and the gap was around thirty seconds.
Although I was promised echelons, instead,  we would have the expected bunch sprint. And it was both a little strange and very close:






Wine:  Claire Naudin Myosotis Hautes Cotes de Nuits Rouge 2013 (Domaine Naudin-Ferrand)
From the producer: Our domain covers about 22 hectares of vineyard, some prestigious parcels in Aloxe, Ladoix, Echezeaux, Nuit St Georges, and 80% in regional appellations. Our history is intimately linked to the "Hautes-C么tes" appellation. Initially little known, the domain has developed following the birth of this appellation in 1961.
Claire Naudin took the Domain Naudin Ferrand in 1994 to shape it to her own personality. She believes in sustainable winemaking, and refuses standardization to return to traditional methods. Her wines deeply rooted in Burgundian tradition carry all her sensitivity, and a promise of a better future, including carbon accounting. As a woman winemaker, passionnate mother of 3, she wants to perpetuate what she has received.
Food: Murray's cheese, a great store and reference tells me that: You may not know it, but Epoisses is actually a French word meaning "completely worth the effort'' or "stinky but incredibly loveable" because the end result, a custardy bacon bomb, is oh-so-worth-it. One slurp of the intensely creamy paste of this French classic, and you'll know why we go to such lengths to ensure that this unctuous pasteurized cow's milk round, made in Burgundy, France, is so delightfully decadent. After near extinction in France during the World Wars, Epoisses de Bourgogne was resurrected in the 1950s by our beloved M. Berthaut. After being carefully hand-ladled into forms and dry-salted, each wheel takes a turn in French cave. Tucked into a clever wooden box meant to ease transport to our fair shores, serving Epoisses isn't nearly as difficult as aging it'slice a crusty baguette and dunk away, adding a glass of Burgundian white for terroir-driven perfection.


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Thursday, July 6, 2017

Wine & Food of the Tour 2017 Stage 6



Where are we? Vesoul / Troyes

 Vesoul is the capital of Haute-Sa么ne d茅partement, in the Franche-Comt茅 r茅gion. Michelin says: Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne.
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne. Not far away is the lakeside sports complex by the Lac du Vesoul-Vaivre, popular with all age groups.
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne. Not far away is the lakeside sports complex by the Lac du Vesoul-Vaivre, popular with all age groups.
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne. Not far away is the lakeside sports complex by the Lac du Vesoul-Vaivre, popular with all age groups.
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne. Not far away is the lakeside sports complex by the Lac du Vesoul-Vaivre, popular with all age groups.
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne. Not far away is the lakeside sports complex by the Lac du Vesoul-Vaivre, popular with all age groups.
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne. Not far away is the lakeside sports complex by the Lac du Vesoul-Vaivre, popular with all age groups.
Vesoul not only boasts fine town houses, which reflect the periods of peace it enjoyed during the Renaissance, the 18C and 19C and the inter-war period in the 20C; the prefecture of Haute-Sa么ne is also an ideal base for exploring the quiet landscapes of the middle valley of the Sa么ne. Not far away is the lakeside sports complex by the Lac du Vesoul-Vaivre, popular with all age groups.

 Specialities: Fish or poultry in Vesoul sauce, cancoillotte (melted cheese), Sainte-Catherine spiced breads

 Troyes: Michelin says: The historic centre has often lopsided half-timbered houses and streets so narrow that objects can be passed from house to opposite house... Troyes is a city of art, with old mansions, museums, and ten listed churches boasting stained glass from the 12C to the 20C. It has long been the French hosiery capital and the city retains a number of renowned manufacturers.

 Specialities: Champagne (second department in terms of production), ros茅 des Riceys, tripe, sauerkraut cabbage, cheese (Chaource, Champ sur Barse and Mussy)

The stage: Christian Prudhomme's comment
The sprint purists will have dissected and appreciated the possible scenario dictated on this flat stage by the teams of the best specialists. Riding through the Plateau de Langres, and passing through Colombeyles-Deux-脡glises, the chase of the escapees should be perfectly planned. It'll then be the turn of the lead out trains to take command on the large avenues of the centre of Troyes.

Live:  Another sprint stage. You may be sensing a trend, as there are many in this year's race. Another likely to be doomed breakaway featuring
Backaert, Qu茅m茅neur and Laengen.



Along they went, rolling, rolling rolling.
Speaking of rolling, it has been a quiet stage today. Time for a cute animal video:



 We did have an umbrella in the peloton:



On Podium Cafe, the chat has turned to cricket, crochet and poetry.  
And so it went, as the kilometers ticked awa to the sprint.




 


 Wine: Jacques Lassaigne Colline Inspire NV - From Copake Wine
From the importer: Jacques Lassaigne is a 4.7-hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure and consist entirely of Chardonnay. The Montgueux vineyard sites were originally held for the Montrachet of Champagne and are located near the gates of Troyes—the former capital of Champagne. This area is technically part of the Aube department, but is much further north than what people typically think of as the Aube, in the Cote des bars which features wines often primarily made from Pinot Meunier. The terroir in Montgueux is nearly identical to the growing sites found further north in le Mesnil, as they share the same limestone vein —this is exceptional terroir for making great champagne. An intense backbone of acidity is often present in these wines, but since it is located further south than the storied Cotes des blancs, ripening is not as much of an issue. 
The unique path of the Colline Inspir茅e is that it is vinified and aged entirely in barrel. This process does not add any oak flavoring to the wine as the barrels are old. What it does add is a sumptuous essence of oxidation, similar to a fine aged white burgundy.

Food: Chaource cheese
Cheese.com tells me that Chaource is a soft cheese made from cow’s milk in the village of Chaoruce, France. It has a soft-ripened, creamy and a little bit crumbly texture. Surrounded by a white Penicillium candidum rind, it takes 2-3 months to ripen completely. Many people like to eat young Chaource, when its rind is hardly formed whereas others eat after it attains full maturation.
During its ageing time, the cheese has a bit salty, buttery and fruity taste. Together with 50% fat, it also contains animal rennet. Paired with wines like Chablis, Champagne, Sancerre and White.
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Wednesday, July 5, 2017

Wine & Food ot the Tour 2017 Stage 5


Where are we? Vittel / La planche des belles filles

  La planche des belles filles is the only ski resort of the Haute-Sa么ne. The name Belles Filles literally means "Beautiful Girls." Tourism Alsace tells me that The Vosges range is a "must-see" attraction on the Alsatian landscape. This outstanding natural heritage site is also home to a rich variety of fauna and flora. Explore the Peak Route and discover its passes and lakes in addition to the stubble fields of the Vosges where amazing panoramic views over the Alsatian plain are waiting to be admired in an idyllic setting.

 Specialities: Passavant-la-Roch猫re crystal glassware, AOC Fougerolles kirsch

The stage: Christian Prudhomme's comment
It only took two stage finishes there for La Planche des Belles Filles to add its name to the history of the Tour. The climb is rather short however it's extremely demanding, especially on the final part. The gradients indeed reach 20%. It'll be a first explanation between the favourites.

Live:Today is not a day for the sprinters. Instead, after yesterday's polemica, we have an uphill finish.
Our break of the day:



They would not be given a large gap, as BMC seemed very interested in keeping things close. Porte is considered one of the favorites on the stage.
Eighty kilometers to go and the gap was two minutes. 
Fans along the road:



At the sprintermediate, Michael Matthews with the maximum points from the field. Chasing green?



Twenty kilometers and just about two minutes.
Ahead, birthday boy Gilbert attacked his breakmates, followed by Bakelants.  
To the surprise of absolutely no one, they would be caught and it was time for the expected GC battle.

Wine: Binner Pinot Noir  
Christy from Copake says: I have one hidden away from a past Feiring Line Wine Society. 
Christy and Alice are both fans? I'm in. 

By the way, if you'd like to follow along with wine, Christy will sell you half a Tour's worth of bottles here.  Some are wines I'll be drinking, but many are not identical but are from the same region.

From the importer:
The Binner estate was established in 1770, the family has holdings in two of the most valuable growing sites in Alsace; around the Kaefferkopf Grand Cru and plots in Ammerschwihr. The Binner family owns nine hectares and only six of those hectares are under vine.
The vines average age is 35-years, where 40% of the vines over 60 years old, and with many rows nearing a 100 years of age. Pinot Gris, Pinot Noir, Grand Cru Riesling, Gewurztraminer, Pinot Auxerrois and Muscat make up the varieties utilized by this estimable domaine.
Food:  Munster Cheese 
 Let's learn more from the local tourist board:
This is a soft cheese with washed rind whose origins date back to the seventh century when the monks began producing it at the monastery.
Back then, it provided a means of storing milk.
In the Munster Valley, this distinctive cheese is still produced using traditional methods and has been covered by a controlled designation of origin (appellation d'origine contr么l茅e - AOC) since 1969.
The best time to consume Munster is from May to October.

The most common way to eat Munster is with a slice of bread. Some people like to accompany it with cumin. It's also possible to make a full meal from it, by eating it accompanied with saut茅 potatoes or baked potatoes and a green salad.
Munster cheese can also be enjoyed in other ways, with the Munster Tartiflette being just one example.
It should ideally be accompanied by an Alsatian wine such as Tokay pinot-gris or Gewurtztraminer.
As a dessert, many farm-inns propose siesskas, a fromage frais of the day accompanied with fresh cream, sugar and kirsch.
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Tuesday, July 4, 2017

Wine & Food of the Tour 2017 Stage 4

Where are we? Mondorf-les-Bains / Vittel

 Mondorf-les-Bains: Luxembourg! For cycling fans, the home of the Schleck family. Like Vittel below, this is a spa town. The local tourist site tells me that
The spa town of Mondorf-les-bains is well known beyond the borders for its expert mix of wellness, health and culture. The parc of the "Domaine Thermal" covers more than 40 hectares and is a haven for lovers of nature. Families can enjoy a barge tour or a round of minigolf. The "Anciens Thermes", the "Orangerie" and the "Waasserhaus" are spots which can be discovered during a leasurely walk.
Specialities: Thermal waters. Luxembourg: jambon en cro没te (ham in pastry), bouch茅e 脿 la reine (vol-au-vent), trout in Riesling, plum tart, Luxembourg Moselle wines

 Vittel: Another spa town! Also the home of the famous water. So why not try the Heritage and Thermal Museum?
Specialities: Mineral water, frog tart, Lorraine p芒t茅, quiche lorraine, plums, blackberries, blueberries, honey, sweets from Vosges 

The stage:
Stage 4 will honor Luxemburger champions of the Tour de France from Fran莽ois Faber to Andy Schleck, the latter having the privilege to attend the start only 200 metres away from his home in Mondorf-les-Bains. It's a flattish race in the east of France with a finish in Vittel. The thermal station is famous for producing the official water of the Tour de France. It also made history for hosting the Grand D茅part of the 55th edition in 1968 under the tagline “Le Tour de la sant茅” (the Tour of the health) one year after the tragic death of Tom Simpson on the Mont Ventoux. This time around, it looks like a stage dedicated to sprinters but the last visit to Vittel saw the solo victory of Nicki Sorensen in 2009. But it was stage 12 and the sprinters were already tired. Now on stage 4 they are still fresh. Marcel Kittel who wears the green jersey is hungry for more, so is French champion Arnaud D茅mare who was the runner up in Li猫ge and finished sixth atop the climb of the Religieuses in Longwy yesterday. The enfant du pays is a sprinter as well! Nacer Bouhanni hails from Epinal in the Vosges province that Vittel is also part of. He's yet to win his first ever stage at the Tour de France.

Live: A solo breakaway today:



The quiet, so far, stage means plenty of time for scenery:



Oh field art, I do love you:



Seventy kilometers to go and the gap was under five minutes.
Local cows, painted for the race:



At the sprintermediate: Demare takes maximum points from the field.  He was followed by Sagan and Greipel. 
Forty kilometers to go and just about a two minute gap. The catch is coming, it is just a matter of when.




 Twenty kilometers to go and the catch was imminent. Finally, at seventeen kilometers, it was over and he was caught. That was a very long solo ride.
Towards the finish, Dimension Data trying to set things up for Cavendish, with many more trains in evidence. 
Crash in the field and then a second crash marring the sprint. My thoughts on that very, very censored.
Demare takes the win,  with Cav left on the ground. Cue Polemica.
Important update: Sagan out!


Wine: Clos de Rochers Auxerrois
A confession, this is a repeat wine from 2014.
From the producer: Situated on the slopes running down to the Moselle river which acts as a natural border between Luxembourg and Germany, the vineyards lie in a gentle micro-climate influenced by the river and an ideal south-westerly orientation.  They stretch over 42 km (26 miles) from Wasserbillig to the eponymous Schengen of European fame.
The 1235 hectares (3052 acres) of vines are divided into two areas: the canton of Remich with deep, rich soils and that of Grevenmacher, on slowly eroding clay soils.  The former produces generous and fleshy wines; the latter is distinguished by the mineral character of the wines and their finesse.

 I say: Weird grape alert. Wikipedia tells me that Auxerrois blanc is thought to have originated in Lorraine, rather than near Auxerre in the Yonne. Recent DNA fingerprinting suggests that it is a cross between Gouais blanc and Pinot noir.

Food: Quiche Lorraine
How about this recipe from Julia Child?  
Because I like more options, this mushroom quiche from Dorie Greenspan could easily be adapted.   
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Monday, July 3, 2017

Wine & Food of the Tour 2017 Stage 3

Where are we? Verviers / Longwy
Verviers is a neighbor to Liege. Michelin tells me that Located in the Vesdre valley, Verviers is an important industrial town, specialising in textiles in former times. Now "Walloon water capital", with its two utility companies and its fountains, Verviers, which extends over several hills, is an ideal base for exploring the Hautes Fagnes, with its untamed landscapes of heather and peat bogs.

 Specialities: Vierv茅toise terrine, Verviers sausage, lefgot (bittersweet p芒t茅 pudding), rice tart, Verviers g芒teau, chocolate

Longwy: France! Meurthe-et-Moselle to be precise. 

Michelin tells me that Longwy, former "city of steel", is above all famous today for its turquoise blue pottery and enamels. Since 1987, when its chimneys stopped belching out smoke, the town has firmly focused its sights on other activities and another quality of life. In Longwy-Bas, administrative buildings have replaced the disused factory premises, while Longwy-Haut, to the northwest, is graced with the presence of monumental fortifications by Vauban, a UNESCO World Heritage Site.
Letour Specialities: Longwy enamels and pottery

The stage: Christian Prudhomme's comment A coincidence or destiny, the Tour will take off from Verviers just two days before the 35th birthday of the city's native, Philippe Gilbert. And the day's course could well inspire the Wallonian. Indeed the climb going up to the Longwy Citadel looks a lot like the Mont des Alouettes where he had conquered his only stage win on the Tour in 2011. Whatever the outcome, the punchers will be on attacking soil, and the Yellow Jersey will be up for grabs.

Live:  
Before we start, Taylor Phinney in dots:



Today's break: Hardy,Hansen (!!), Politt, Sicard, Brown, and Backaert. 



Cav at the sprintermediate. Nice to see!
Ahead, Nate Brown, Taylor Phinney's teammate has moved into the lead for the next polka dot jersey.
The LeTour social team likes an emoji:




 Additional escapees!




 Bardet mechanical created some drama at the back, but he would chase back with teammates.
Back and forth we went with doomed attacks from the breakway and eventual regrouping. 
The eventual winner? Possibly the favorite for the stage.



Stage:




Wine:  Ch芒teau de Vaux –  Moselle Blanc - "Les Gryph茅es"
The tiny Moselle AOC (just 100 acres) is tucked up in the northeast corner of France, just over the Vosges Mountains from Alsace, near the Luxembourg border. 30% Auxerrois, 30% Muller Th眉rgau (a crossing of Riesling and Chasselas), 30% Pinot Gris and 10% Gew眉rztraminer. The vines grow on rocky terraces planted on hillsides west of the Moselle River, with clay-limestone soils. South-southeast exposure and a mix of oceanic and continental climate.
Les Gryph茅es shows notes of peaches and white flowers on the nose, followed by ripe fruit on the palate and apricot of the finish.




Food: Cabricharme cheese
Some background from Culture the Cheese magazine:
Founded in 1986, La Fermi猫re de M茅an is a cooperative dairy farm located in southeastern Belgium. Initially, they only produced milk, but in 1990, the dairy began making cheeses using milk provided by the members.
The cooperative’s aims are two-fold. The first is to raise their animals in a humane manner and to operate their farms in an environmentally sound way.  Second, La Fermi猫re de M茅an aims to provide consumers with healthy and environmentally conscious dairy products that are high in quality.
Modeled on a cow’s milk cheese made by the same producer, Cabricharme is a Trappist style raw goat’s milk cheese. The milk used in this cheese is from a single farm-member of the cooperative.
Over the course of 6 weeks, the cheese is washed in a brine solution that gives Cabricharme’s salmon-pink rind its color and helps the ivory white interior develop its flavor and supple texture. 
Tasting Notes: The flavor of the semi-soft paste is tangy and savory to the point of meatiness. Its rind is edible and has a crunchy texture and salty flavor. Cabricharme is a very aromatic cheese, with yeast and mushrooms present and dry-aged beef as well.
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Sunday, July 2, 2017

Wine & Food of the Tour 2017 Stage 2

Where are we? Leaving D眉sseldorf and traveling 205 kilometers to Li猫ge.

 Li猫ge: Cycling fans know the town from the spring classic: Li猫ge-Bastogne-Li猫ge. Michelin tells me that: Arriving in Li猫ge can be disconcerting, but don't be put off by its lack of obvious charm. The Second World War destroyed much of its heritage and nowadays Wallonia's metropolis presents a strong, authentic, working-class character.

LeTour specialities: Li猫ge meatballs (boulets), Li猫ge white pudding, Li猫ge salad, bouquette (cr锚pe), lacquemant (wafer), chocolate, peket (juniper), Li猫ge syrup
The stage: Christian Prudhomme's comment:
Most of the stage will take place in Germany. During the last visits to Li猫ge during the 21st century, the riders battled it out on time-trials while those who normally shine on Li猫ge-Bastogne-Li猫ge are among the best punchers of the moment. This time, a sprint victory is to be expected on the boulevard de la Sauveni猫re.

Live: Sprint stage alert, with more rain. Time to find out if Cav is healthy or not.


Our break of the day has one of my favorites: Pichon, Boudat, Offredo and Phinney. They attacked from the very start. With 86 kilometers to go, they had about two and a half minutes.
Meanwhile, the abandonments after yesterday: Alejandro Valverde, Luke Durbridge and Ion Izagirre. 
Sixty five kilometers to go and the gap was at 1:20. Forty five and it was back over two minutes. 


And a crash with lots of riders down, right at the front of the field. Many big names down, including Froome and Bardet. 


Bike change for Froome.
Ahead, Taylor Phinney takes the KOM points. He'll be in polka dots tonight! He also kept going, attempting a solo ride to the finish. He was joined by Offredo. Thirteen kilometers to go and they had about fifty seconds. Eight kilometers to go and forty seconds. Four kilometers and thirty seconds. The catch seemed likely, but you never know. The gap would continue to drop rapidly. Indeed, they would be caught. Dry-ish looking roads for the sprint. 
Kittel!
He was very emotional:



 



Wine: 2013 Stein Mosel Ros茅 Secco 

Well now, as long as I am playing fast and loose with German wine regions, why not do something truly unexpected--sparkling ros茅? They tell me it is mostly pinot noir, but to me it is mostly a lot of fun.

From the importer:  “Dr. Ulrich Stein is infamous for such lost causes as the reclamation of abandoned, frighteningly steep sites; and battling the entrenched 1971 German Wine Law. It seems, though, that he is more a David than a Don Quixote, because he has won them all.” – David Schildknecht, The Wine Advocate

 

Food:  Li猫ge waffles!
We use this recipe from the Blue Bottle Craft of Coffee book.
 
1 1/4 teaspoons active dry yeast, or .3 oz (9 g) fresh yeast
¼ cup lukewarm water
½ cup (112 g) unsalted butter, plus softened butter to serve
2/3 cup (88 g) all-purpose flour
3/4 cup (80 g) pastry flour (or substitute all-purpose flour)
1 tablespoon granulated sugar, plus more to sprinkle on top
1/2 teaspoon Maldon brand sea salt
5 eggs, at room temperature
1 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons pearl sugar

Instructions: In a small bowl, bloom the yeast in the water for 5 minutes.        Melt the butter and let cool to approximately 115°F. Sift the flours and sugar into a large bowl. Stir in the salt. Place the eggs in a medium bowl. Split the vanilla bean in half, scrape out the pulp and add the pulp to the eggs, or add vanilla extract. Whisk until combined. Add the yeast, egg mixture, and melted butter to the dry ingredients, then whisk until smooth. Cover with plastic wrap, and let dough rest until doubled in size, about 1 hour, or refrigerate overnight.

Preheat a Belgian-style waffle maker. Gently mix the pearl sugar into the dough and let rest for 15 minutes. Pour the batter into the waffle maker and sprinkle a little bit of granulated sugar on top. Cook according to manufacturer’s instructions and serve immediately, either as a snack or with maple syrup.
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Saturday, July 1, 2017

Wine & Food of the 2017 Tour de France Stage 1



Where are we? Germany! D眉sseldorf, to be specific. 
LeTour tells me that the symbol of the city is the radschl盲ger (cartwheel) - children have traditionally done cartwheels as a sign of happiness since D眉sseldorf acquired its status as a city in in 1288. Also, that it is the German capital of fashion, which explains its nickname of “the little Paris”.

From LeTour: Specialities: Sauerbraten (beef marinated in vinegar with laurel leaves), speckpfannkuchen (bacon crepe), erbsensuppe (pea soup served with sausages and pork knuckles)

 The stage:  Christian Prudhomme's comment: Of the 13 kilometres of the inaugural time-trial course, close to 10 will be set on the banks of the Rhine river or the bridges above it… and bends can be counted on the fingers of both hands! There will be no or almost no mystery: the “rouleurs” will have their word to say. In this speciality where a new generation is showing up, a multiple world-champion boosted by the support of his fans could well be the fastest man.

Live: And here we are, as the 2017 race starts with a long prologue/short time-trial. The favorite of the day, Tony Martin. Apparently, LeTour agrees as they had him film a video introducing the stage. I'm also pretty excited to see Taylor Phinney, and not just because he is on my fantasy team, riding in his first Tour de France.
The weather? Wet and as always changes in the conditions may be a theme throughout the day, as the riders will go out over several hours. 
When you head out first, you generally finish first:


His time would not last long, but a nice moment for a young rider.
Thirty riders in and Grivko had the best time of the day at 16:20.  Sagan giving it a go, coming at at third. Right after him, Trentin with a new best time of 16:14. Next in the hot seat and not a surprise at all Kryienka at 16:11. He is a former world time trial champion after all. Kwiatkowski with a greta looking ride, but he would slow at the end, keeping his teammate in the lead.
Our new leader, Geraint Thomas at 16:04. 
Sylvain Chavanel away--this is his seventeenth Tour. 
Yikes, crash for Valverde and he stayed down. That looked quite bad. He would be taken away in an ambulance.
Tony Martin on the course. I literally have my fingers crossed for him, given the pressure he must be under. Nice ride for Taylor Phinney, coming in at 16:21. Martin in at third at 16:12. Sigh.
Still in that hot seat: Geraint Thomas:



And he would hang on. Becoming the first welshman even to wear yellow in the Tour. Other big takeways on the day: Froome in at sixth gaining valuable time and the abandonment of Alejandro Valderde. 
Wine: 2007 Selbach-Oster Zeltinger Schlossberg Riesling Sp盲tlese
I admit it. This bottle is from almost 200 kilometers away. But, for the opening stage, I wanted a German wine that I loved and D眉sseldorf is not a place known for wine production. And, well, I love this grape and producer. If you ever get a chance--visit!

 From the importer:  Johannes Selbach and his wife Barbara, with the increasing help of son Sebastian, manage their vineyards and winery with passion and respect for the estate’s long held traditions. 50% of their 21 hectares of vines are on their original rootstocks, in Zeltinger Himmelreich, Schlossberg, and Sonnenuhr; Wehlener Sonnenuhr; and, Graacher Himmelreich and Domprobst. These vineyards of weathered Devonian slate are on a steep, contiguous slope facing south-south west and represent some of the most prestigious sites in all of the Middle Mosel. The Selbach family’s heritage in the wine business dates to 1660: Selbach’s ancestors shipped wines down the Mosel in their own ships, the wine carried in oak barrels made by cooper Matthias Oster, the great-grandfather on the paternal side of the family. Thus, the winery developed as both a top estate producing some of the region’s best wine, and also as a n茅gociant and brokerage firm, consolidating the production of smaller growers.

Food: Speckpfannkuchen  Bacon pancakes? Sure. A recipe? Sure.
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