Sunday, May 24, 2015

Wine & Food of the Giro 2015 Stage 15: Luxardo and Boozy Cherries



Where are we: Marostica - Madonna Di Campigli 165 KM - High Mountain

Marostica is a town in the province of Vicenza, Veneto, It is mostly famous for its living chess event and for the local cherry variety. Marostica bills itself as the 'City of Chess': every two years a medieval-themed festival is held here, when a giant chess game is enacted with human chess-pieces. The organization's website tells me that "The story of Game dates back to 1454 when Marostica was one of the Venetian Republic. It happened that two noblemen, Rinaldo D'Angarano and Vieri da Vallonara, Lionora fell in love with the beautiful daughter of Taddeo Parisio Marostica's castle, as was the custom of those times, they challenged in a bloody duel. Parisio was a great Humanist and forbade the two ardent lovers to joust for his daughter’s hand, and suggested instead that the contest should be resolved by a game of chess. Both young man were experts et the game; to console the loser Parisio promise to allow him to marry his sister Oldrada."

Madonna di Campiglio is a village and a ski resort in Trentino-Alto Adige.   The village lies in the Val Rendena at an elevation of 1,522 m above sea level, and has approximately 1,000 inhabitants.
The ski area around Madonna has 57 lifts and 150 km (93 mi) of ski runs.
Madonna is the main point of access to the Brenta Dolomites, with its famous via ferrata, with the ski lift to the Passo Groste taking one directly to the northern end of the via ferrata network. 

The stage: Up they go! But first, our start town looks beautiful:
 
Our break of the day contained Visconti, Rosa, Intxausti, Zakarin, Siutsou, Montaguti, Dupont and Paulinho, With 78.5km to go they  had 1'52" over the peloton. 
It is really a beautiful part of the world.
http://www.podiumcafe.com/2015/5/24/8652197/giro-ditalia-stage-15-live












 

On the road, with about fifty kilometers to go, the break had come apart, leaving Bookwalter, Siutsou, Dupont and Visconti up front. They had about three minutes on the main peloton. They would start Passo Daone with 2'37 on the peloton. 
Thirty seven kilometers to go and Richie Porte was dropped. He may very well head home on tomorrow's rest day. Uran was also distanced. The lead group was rapidly shrinking. Up front, Bookwalter had been dropped from the lead group. 
As they reach the top of the Passo Daone climb, the lead group was down to about thirty riders, with Contador isolated. A fast descent on small roads was ahead. Down on the road Atapuma. Twenty five kilometers to go and the gap to the lead three was around one minute. The pink jersey group was very small, with five Astana riders at the front. 


Twenty kilometers to go and the gap to the lead three had dropped to under thirty seconds. The pink jersey group had about fifteen riders. Sixteen kilometers to go and Dupont was solo out front with an eighteen second gap. 
Ahead:



Fourteen kilometers to go and Dupont had been caught. Five kilometers to go and the lead group was down to Kruijswijk, Konig, Contador, Aru, Landa, Kangert, Amador, and Trofimov. Three of the eight were Astana riders. Just under three kilometers to go and it was Contador and Landa surging ahead. Aru was dangling with Trofimov slightly behind. Two kilometers to go and an attack from Aru, but Contador went with him. After another Landa attack, Trofimov was dropped, but bounced back and passed them with one kilometer to go. As Contador and Aru chatted, he sailed away. At the end though, Landa flew by him. 
 

Stage


GC:



Wine: Luxardo  From FranklyWines

From the producer: Maraschino Luxardo 

Luxardo Maraschino follows the original recipe from 1821 and requires four years to produce this specialty.  Marasca cherries are harvested from Luxardo’s own trees and the solid components are then infused in larchwood.  The product is distilled in small copper pot stills.  Finally a combination of sugar and water is added before bottling.  

Alcohol strength: 32% alc vol.  

Perfume: typical of marasca distillate, with an excellent intense aroma, fine and well amalgamated, without any aggressive note. 

Taste: smooth but sharp, a sweet liqueur unusual for the punch of the distillate, which can be clearly perceived in spite of the moderate alcohol content. A rounded taste and a surprisingly persistent aroma.



Food: There are plenty of cocktails that one can make with Luxardo, but I generally use it to make boozy cherries.That said, there is an extensive list here of cocktails featuring Luxardo.

I have a post here on my boozy cherry making process.  But it is essentially as simple as washing your cherries, removing any leaves, placing them in a large jar and covering with Luxardo. You can use either sweet or sour cherries. These will keep in your fridge for quite a long time.

Saturday, May 23, 2015

Wine & Food of the Giro 2015: Stage 14: Zardetto Tre Venti & Treviso Risotto

Treviso - Valdobbiadene (itt) 59.2 KM - Individual Time trial

Treviso is a city and comune in the Veneto. It is the capital of the province of Treviso. Treviso  is described by poets as a città cortese ("courteous city"), a calm and peaceful atmosphere that induced 18th-Century Venetian aristocrats to choose the Treviso area as their ideal vacation spot.


Valdobbiadene is a town in the province of Treviso and is in the heart of the Prosecco growing area. The Prosecco associaiton tells me that "The area lies in the Veneto, 50 km from Venice, in the hilly strip of the Province of Treviso lying between the small towns of Conegliano and Valdobbiadene. It is equidistant from the Dolomites and the Adriatic, a particular situation that has a positive effect on the climate. The terrain is difficult to cultivate but with a special charm, with its vineyards perched high on the steep hillsides where it is hard even to remain standing. Here the vine-growers have made the hillsides their own a centimetre at a time, thus creating a unique landscape whose beauty is such that the producers have applied for the area to become a UNESCO World Heritage Site. The production zone comprises fifteen communes and stretches over an area of around 20,000 hectares. Vines are grown only on the most sunny parts of the hills, at altitudes varying between 50 and 500 metres above sea level, while the north-facing slopes are covered mainly in woodland." 

The stage: A long time trial in the rain combined with a few desperate riders could make things very interesting today. The Podium Cafe preview is here and the Inrng preview here
Our early leader, Vasil Kiryienka, came in with a time of 1:17:52. 
Ouch: 
 
It is important to remember though, that what really matter is the time comparisons to the other gc guys and not to Kiryienka. 
That said, Porte was clearly not on a good day, though wind changes from the early riders may explain some of that.

 

Wow. Uran crosses the first check point thirteen seconds behind Porte's time. 


 
At the first time check, Contador had made up enough time over Aru that he was in virtual pink. Porte came in 4:20 down on Kiryienka. 




Wow! Third on the day for Contador. Is this the race for him? I'd be tempted to say so, but we have seem surprises already during this Giro.

Stage:

 

GC: 


 
Wine: Zardetto Tre Venti Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano Brut DOCG 2012

A sample provided by Winebow. $26 SRP

From the importer: Tre Venti, a limited edition single vineyard Prosecco, is the result of Fabio Zardetto's never-ending research into the Prosecco DOCG world. The hill of Ogliano enjoys a southern exposure where the term “rive” refers to the most prized part of the hill—much the same as “bricco,” “ronco,” and “poggio” are used in other regions in Italy. Moreover, the Tre Venti vineyard (located on the eastern border of the DOCG) is chilled during summer nights by a complex system of three winds (tre venti) blowing from the east.  This effect allows the fruit-driven aromas and the fresh acidity of this Prosecco to develop slowly but fully.
This Prosecco has a brilliant straw yellow color, a sensual foam, and a refined perlage.  The aromas are delicate with hints of floral notes, wisteria, acacias, green apples, pears, and citrus fruits. On the palate, the structure is elegant with firm acidity, velvety texture, and a long, creamy finish.
I say: Very pale yellow. Small bubbles. Simply lovely with the promised green apples and citrus. Elegant indeed.



Food: Treviso Raddicchio with Pancetta from the River Cafe's Cafe Cookbook.
Although that recipe is not online, you can find something similar here or here

The ingredients are simple and flexible: I used raddicchio, scallions (because I had them iand not onions on hand), garlic, chicken stock, unsalted butter, pancetta,white wine, parmesan. and arborio rice. But rice aside, you could sub out any of those ingredients and still end up with an excellent result. 





The technique is fairly easy: saute your pancetta and scallions until soft, add the raddicchio and cook until well wilted. Then add your rice and stir well until coated. Add the wine and stir until it is evaporated. At that point start adding your chicken stock gradually, adding more after it is absorbed. The total cooking time will probably be around twenty minutes. After the rice is cooked to your liking, take it off the heat, stir in the Parmesan and serve.
I think it looks much like red beans and rice in this picture!

Friday, May 22, 2015

Wine & Food of the Giro 2015 Stage 13: Bussola Ca' del Laito & Mostarda

Montecchio Maggiore - Jesolo 153 KM - Flat

Montecchio Maggiore is a town in the province of Vicenza, Veneto. It is located approximately 12 kilometers west of Vicenza and 43 km east of Verona. Two castles are claimed to be the inspiration for the Romeo and Juliet legend: "The first castle is the Castello della Villa, or Romeo’s Castle, built by Cangrande II della Scala in 1354 and dismantled by the Venetians in 1514. What remains are the perimeter wall with the donjon and the tower, which are the background of theatre performances and summer events. At a distance of few hundred meters, a little above, we find the Castello della Bella Guardia, or Juliet’s Castle, more spectacular because its reconstruction allowed the builders, among other things, to place a restaurant inside."

Jesolo: The tourist website tells me that first information about Jesolo as touristic centre go back to the end of the 19th Century when the first bathing establishment was opened on the beach in front of Piazza Marconi. After the Great War the touristic activity grew quickly and villas, holiday camps and hotels were build. In 1937 there were in Jesolo 47 licences of rooms for rent, 24 public facilities and 4 season hotels. 

The stage: Should be a day for the sprinters and again, it rains. The break of the day consists of Zabel, Pineau and Frapporti. With about one hundred kilometers to go, they are forced to stop at a railway crossing. Behind, the peloton is slowed to allow them to regain their gap. 

 

Meanwhile, I contemplate the Giro Twitter feeds use of emjois:



Fifty kilometers to go and the gap was under a minute. The peloton, of course, wants to catch the break. But if they catch them too early, there will be other escape attempts, so often on stages like this, they let them dangle for as long as possible. Usually, they get the timing right, though as we have seen several times already in this Giro, they mistime things.
On Bein, Kirby began discussing the drop in the local stork population, which is apparently dropping, because there are fewer chimneys for them to nest on. So yes, a quiet stage so far.  

Seventeen kilometers to go and the break was reeled in. It looked like things were set up for a sprint finish, until a caduta, just outside the three kilometer point. Among those down, Contador. Porte was also involved and because it was outside the three kilometer point, they would lose time. They both finished the stage on bikes borrowed from teammates.
Ahead there would be a sprint, but more importantly, Contador lost pink. The time trial tomorrow should be very interesting.

Stage:
 

GC: 
 

Wine: Bussola Ca' del Laito Valpolicella Ripasso Superiore

From the importer:  

Varietal notes: Corvina, Corvinone, Rondinella, Molinara and others.
Vineyard: Sourced from the Ca' del Laito vineyard. 380-400m in elevation.
Orientation: Southwest.
Soil: Clay.
Viticulture: Work in the vineyard is measured by the months and the seasons. In order to avoid excessive impoverishment of the lands, the various soils are periodically analysed and a programme of interventions with organic fertilizers is drawn up.
Vinification: The grapes were crushed towards the middle of October and fermentation was initiated immediately via inoculation of selected yeasts. Following a fermentation of 10 days at ambient temperature the wine was racked with a residual sugar of 20 g/l. It was then, after another 10 days, racked again off the gross deposit. In March 90% of the wine underwent a week-long refermentation on skins of the Amarone.
Aging: IIt was then racked again, assembled with the remaining 10% and placed in 700-litre second-passage tonneaux of Styrian oak. After 17 months in wood it was assembled in a single mass, undergoing a light fining with egg-whites. Normally it is allowed to age for three months before release onto the market.
Production: 15,000 bottles produced.
Notes: Ca’del Laito was a place-name for a vineyard that straddles the ridge above Quintarelli. Tommaso purchased the vineyard (and the little workhouse there) from Masi in ~2002.

I say : Deep red, full but not heavy. Black currants, balsamic and  cherries, nice acid on the finish. Even better on day two. I liked this much more than I had expected to. 

Food: Winter Fruit Mostarda from Preserving by the Pint
A canning project, though you could easily make this and store it in the fridge if you do not want to water bath process. 

What is mostarda? I like this quote from Saveur:



Mostarda is not mustard. It is not sweet or acidic, not salty or spicy—at least, it's none of those things alone. It is made mostly of fruit, but is neither jelly nor jam nor dessert. It is closest, maybe, to a relish … but what a relish! It's confident stuff, best served with meats—its traditional counterpart is bollito misto, an assortment of boiled cuts—or cheeses that can take its sharpness. I ate my first bites of mostarda in the Italian town of Sant'Ambrogio di Valpolicella, spooned over milky Monte Veronese cheese. I'll never forget its delicious bite. It's a condiment that makes a meal. —Tamar Adler, author of An Everlasting Meal (Scribner, 2011)

This version I made includes apples, pears, and dried cherries. But given that it is stone fruit season, you might try this recipe, from the same author. 

Thursday, May 21, 2015

Wine & Food of the Giro 2015 Stage 12: Alanera Rosso Veronese & Asiago



Imola - Vicenza (Monte Berico)  190 KM - Medium Mountain


Unesco tells me that "Founded in the 2nd century B.C. in northern Italy, Vicenza prospered under Venetian rule from the early 15th to the end of the 18th century. The work of Andrea Palladio (1508–80), based on a detailed study of classical Roman architecture, gives the city its unique appearance.
Andrea Palladio (1508-80) was profoundly influenced by his study of the surviving monuments of classical Rome and of the works of Vitruvius. For Vicenza he created both public (Basilica, Loggia del Capitaniato, Teatro Olimpico) and private buildings. A total of 26 individual buildings or parts of buildings known to have been designed or reconstructed by Palladio or attributed to him make up the World Heritage site - 23 in the city itself and three villas in its immediate environs. The palazzi or town houses were fitted into the urban texture of the medieval city, creating picturesque ensembles and continuous street facades in which the Veneto Gothic style combines with Palladio's articulated classicism. These urban compositions closely related to theatre design, which link reality and make-believe, are unique to Vicenza. A similar approach to composition is shown by the location of the suburban villa known as La Rotonda, as seen from the Villa Cricoli."

The stage: Rain again today. The break of the day contains Gretsch (AG2R) Appollonio (Androni) Barbin (Bariani) Elissonde (FdJ) and Van der Lijke (Lotto NL). With one hundred kilometers to go, they had about 1:30. The bunch is in a hurry today.
 

Seventy kilometers to go and the gap was around one minute. The weather was just awful. 
 





Thirty kilometers to go and he was caught. Lots of riders were being dropped off the back as they climbed. A little over twenty seven kilometers to go and Contador went to the front to pick up the pace. Caduta! Among those down, Simon Gerrans, one of the favorites for the stage. Ouch, some bad bike handling by Geniez as he almost hits both a child and a dog. Lots of slipping and sliding now. with lots of small groups forming.

Ten kilometers to go and Pellizottii was in front by under twenty seconds. 
I laughed:

A bit more than five kilometers to go and Kangert had caught Pellizotti, but their lead was small. Four kilometers to go and they had eigthteen seconds. Two kilometers to go, BMC was on the front for Gilbert, but the duo out front had thirty seconds. One kilometer, twenty one seconds. Gaps were forming behind as they closed in. And the work by BMC paid off: Gilbert! Plus, bonus seconds for Contador.

Stage: Philippe Gilbert
 

GC:
1 CONTADOR VELASCO Alberto TCS 51 h 17 m 6 s
2 ARU Fabio AST + 17 s
3 LANDA Mikel AST + 55 s
4 CATALDO Dario AST + 1 m 30 s
5 KREUZIGER Roman TCS + 1 m 55 s
6 URAN Rigoberto EQS + 2 m 18 s
7 VISCONTI Giovanni MOV + 2 m 21 s
8 CARUSO Damiano BMC + 2 m 28 s
9 AMADOR BAKKAZAKOVA Andrey MOV + 2 m 38 s
10 KONIG Leopold SKY + 2 m 44 s




Wine: Alanera Rosso Veronese IGT 2012
Sample from Winebow SRP $20.00

Alanera translates as "black wing," a reference to the raven, "corvino" in Italian, and an homage to the Valpolicella region's treasured indigenous grape, "Corvina".  

From the importer : The Zenato winery possesses a strong link to the richness of its local history and culture, and continues to develop this connection today. The estate is based in a territory that surrounds Lake Garda, with an extraordinary microclimate that allows for an optimal growing season. Cherishing a ‘frank and simple’ approach to life, Zenato is committed to producing affordable wine of exceptional quality. With a passion for the land and a dedication to vigorous research, innovation and quality improvement, Sergio Zenato strived to eclipse past results. He crafted wines that are known for their quality and consistency.
Founded in 1960 by Sergio and Carla Zenato, the Zenato winery was originally based on the production of quality wines from an indigenous varietal, Trebbiano di Lugana. Over time, the winery has been passed to Sergio and Carla’s children, who have maintained and expanded upon this vision. Their daughter Nadia currently handles the marketing and promotional activity for the company, while their son Alberto oversees all aspects of production, from the growing of the vines to the completion of the bottling process. Zenato has also explored another important area of Italian wine production — Valpolicella. It is here that they have dedicated endless efforts to the improvement and success of Amarone production, a wine of noble attributes and prestige.

I say: Oh reds of Northern Italy, I am very fond of you. Plum and spices with enough acidity to balance the fruit and tannins.  Reading the tasting notes online, I was worried that this would be bigger than I like. But once again, Melissa Sutherland has steered me to a wine I like.




Food: Asiago
Did I mention that there would be a lot of cheese?
From the Asiago Consortium:
In the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000. Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used. The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino. The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese. In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity.



n the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000.
Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used.
The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino.
The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese.
In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity. - See more at: http://www.asiagocheese.it/en/cheese/history-of-asiago/#sthash.NaNaHKAa.dpuf
Both Fresh and Aged Asiago are produced in an area reaching from the irrigated fields of the Po Valley to the hills of the Asiago Plateau and Trentino.
The area from which milk is obtained and in which Asiago DOP cheese is produced comprises four provinces: Vicenza, Trento and part of Padua and Treviso.
This consists of the area in which Asiago cheese was originally born, the Asiago Plateau, and of the surrounding territories to which production of this cheese spread.
Asiago cheese that is produced entirely at an altitude above 600 metres and with milk from farms within this area may also bear the distinction “Product of the Mountain”.
Only Asiago cheese produced within this area is authentic Asiago DOP. - See more at: http://www.asiagocheese.it/en/cheese/where-asiago-is-produced/#sthash.Z7t4YKr8.dpuf
n the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000.
Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used.
The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino.
The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese.
In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity. - See more at: http://www.asiagocheese.it/en/cheese/history-of-asiago/#sthash.NaNaHKAa.dpuf
n the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000.
Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used.
The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino.
The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese.
In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity. - See more at: http://www.asiagocheese.it/en/cheese/history-of-asiago/#sthash.NaNaHKAa.dpuf
n the Asiago Plateau, from which Asiago cheese takes its name, a tasty cheese has been produced ever since the year 1000.
Initially sheep’s milk was used, but from the 1500s, with the gradual increase of cattle farming on the plateau, cow’s milk became the raw material used.
The cheese making technique developed, and, during the early seventeenth century, production expanded into the neighbouring areas of the Asiago Plateau: the foothills, the surrounding plains and the nearby Alpine huts of Trentino.
The oldest version of Asiago, most faithful to the traditions of the plateau’s cheese makers and with the fullest, most intense flavour, is the Seasoned cheese.
In the early twentieth century, Fresh Asiago was born from the traditions of the DOP region combined with innovative cheese making technology. The flavour of this cheese, sweet and mild, has led to its international popularity. - See more at: http://www.asiagocheese.it/en/cheese/history-of-asiago/#sthash.NaNaHKAa.dpuf

Wednesday, May 20, 2015

Wine & Food of the Giro 2015 Stage 11: Castelluccio Le More & Lasagna Bolognese

Forlì - Imola (Autodromo Ferrari)147 KM - Medium Mountain

Imola is a town and comune in the province of Bologna, located on the Santerno River. The town is considered the western entrance to the historical region Romagna. 
The Autodromo is an auto racing track. I'd say more, but to be honest, I know nothing about auto racing. Commentators at Podium Cafe recommend a documentary on Ayrton Senna to learn more about the sport and one of its greatest racers, who was killed in a crash at Imola. Google does tell me that the track hosted Grand Prix events until 2006,and now features regular car and bike events. The finishing straight of today's stage is on the motor circuit.


The stage: It wouldn't be a Giro without polemica! As mentioned at the end of yesterday's post, Richie Porte and Simon Clarke both ended up penalized two minutes for the wheel change yesterday. That may be the end of Porte's hopes for a Giro win. Lots more here and here and here and here
Back out on the road, it is raining. The break of the day contained Carlos Betancur, Matteo Montaguti, Franco Pellizotti, Diego Rosa, Marek Rutkiewicz, Beñat Intxausti, Ruben Fernandez, Ryder Hesjedal, Ilnur Zakarin and, once again, Steven Kruijswijk. With about eighty kilometers to go, they had about 3:30 over the main peloton.
Seventy kilometers to go and there was a split in the peloton. Sixty kilometers to go and the gap was down to just over two minutes. The main peloton was down to fifty riders. BMC was spending a lot of time on the front of the peloton. Apparently Gilbert has targeted today's stage. Forty five kilometers and the gap was already under one minute. Attacks from within the break pushed that gap back out over a minute and reduced the group leaving Rosa, Kruijswijk, Intxausti, Zakarin, Betancur, Hesjedal and Pellizotti ahead. With twenty five kilometers to go, their gap was 1:30.
Fifteen kilometers to go and Uran crashed. He was quickly up and chasing, flying by his teammates who had slowed to help. He would make it back.
 

Up front, Zakarin was solo in the lead. With ten kilometers to go, he had 1:30 over the main group and nearly a minute over the break. 


I couldn't resist. 
6.5 kilometers to go and Contador attacked. He would be caught, but that woke up the peloton. Ahead, Zakarin would hold on. 

Stage: Ilnur Zakarin 


GC: 

1 Alberto CONTADOR VELASCO Spain TCS 33 46:54:19
2 Fabio ARU Italy AST 25 +3
3 Mikel LANDA MEANA Spain AST 26 +46
4 Dario CATALDO Italy AST 30 +1:16
5 Roman KREUZIGER Czech Republic TCS 29 +1:46
6 Rigoberto URAN URAN Colombia EQS 28 +2:10
7 Giovanni VISCONTI Italy MOV 32 +2:12
8 Damiano CARUSO Italy BMC 28 +2:20
9 Andrey AMADOR BAKKAZAKOVA Costa Rica MOV 29 +2:24
10 Leopold KONIG Czech Republic SKY 28 +2:30




Wine: Castelluccio Sangiovese di Romagna Le More
Sample from Winebow 
SRP $15.00

From the importer: Owned by the renowned oenologist Vittorio Fiore, Castelluccio was originally founded in the 1970s. In the 1980s Vittorio Fiore became the consulting winemaker and in 1999 he purchased the majority of shares in the property.

Castelluccio is nestled in the Modigliana Hills, between the two towns of Faenza and Forlì, at an altitude range of 750 - 1500 feet above sea level. The territory is known as Emilia Romagna and was part of Tuscany until the 1930s. Castelluccio extends approximately 150 acres, with 36 acres of vineyards and 6 acres with olive trees. The soil is compact layered marl and limestone, the location is composed of micro-areas called “ronchi”, referring to the rock formations that protrude from the mountain side, and render a very high quality of grapes. Sangiovese di Romagna, Cabernet Sauvignon and Sauvignon Blanc are the main grape varieties grown at Castelluccio. Sangiovese di Romagna is indigenous and expresses perfectly the character of the terroir and is a central grape to some of the world’s greatest wines.

The heart of Castelluccio’s philosophy is to respect and interpret the characteristics of “Romagna.” An ideal location near both the Adriatic Sea and the Apennine Mountains, it is recognized as a micro-zone for Sangiovese di Romagna as well as being the only DOC named after the ubiquitous grape. The notable uniqueness in terroir contributes greatly to the expression of the varietal. The elite members of the Castelluccio Estate team make every effort to produce wines that reflect its uniqueness. The outcome is wine that compares flawlessly to the Sangiovese grapes being grown in areas of Tuscany just on the other side of the Apennines Mountain.

"Le More" refers to the blackberry character of this deep and lively Sangiovese di Romagna. The grapes are harvested from the end of September to mid-October, then fermented and aged in stainless steel in order to retain the fresh and fruity character of the wine.

I say: Prettiest label of the Giro for a pretty wine. Easy to drink. Berries and acid, with hints of earth. One of those bottles that empties quickly.
Food: Lasagna Bolognese
A friend wanted lasagne, so lasagna I did make.  
In this case, in a style of Emilia-Romagna. What that means is instead of mozzarella or ricotta or tomato sauce, the layers consisted of noodles, Bolognese sauce, a bechamel and grated parmesan. 

This recipe from Giuliano Hazan was my guide. The top ends up brown and slightly crispy, which may be a surprise to those used to a cheesier or more tomato heavy version.