Thursday, May 19, 2016

Wine and Food of the Giro 2016 Stage 12: Greipel, Garganega & Asparagus

 Where are we? Taking a very flat route in the Veneto from Noale to Bibione. 

 From the Giro site:  For centuries, Noale was under the rule of the Tempesta family, which built the famous 12-century fortress (Rocca) that still stands as one of the major symbols of the town. The historic centre grows around the mediaeval castle, with age-old frescoed houses tangled in its moats, and the clock and bell towers (Torre dell’Orologio and Torre delle Campane) standing out against the cityscap
Major events include the Palio, the traditional “Infiorata” (flower carpets) celebrating the Corpus Christi Feast and the “Noale in fiore” exhibition market.
COOKING: Radicchio and all related recipes
WINE: Prosecco Doc, Doc Riviera del Brenta (white, red and spumante)

Bibione was born out of the sea, to which it owes its very fortune. Formerly a fishermen’s village, the territory revived following major land reclamation work in the lagoon since the 20th century. The swamp thus made way for the dunes, the pine forests and the fine sand of one of Italy’s most beautiful beaches.
Bibione thus became a major tourist resort, renowned for its crystal sea, its spa centres and its rich, pristine landscape.
COOKING: Asparagus, lagoon prawns, fish specialties
WINE: Prosecco, Docg Lison (white wines)
The stage: The word of the day is flat. As in, one last stage for the remaining sprinters before they head off to rest before the Tour. I'm looking at you, Andre Greipel. Another word is rain. On the road with 76 kilometers to go, the gap for Oss and Maestri  was 2:24. Fifty kilometers to go and it was down to just about one minute. 


News that the finish may be neutralized, with GC times taken on the penultimate pass of the line. It also means that there will be no bonus points on the line. Clear road for the sprinters! 
And in the end, it was another stage win for Greipel.



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Wine:  Angiolino Maule Masieri Garganega 2014  
From the importer:  A man of true conviction in viticulture and viniculture, Angiolino actually started his working life as a pizzaiolo, or pizza maker, of some renown in Italy. But the earth and the vines were calling him all the while. Through his hard work and sterling reputation, Angiolino was able to save enough money to start his winery. He chose Gambellara and, principally, the Garganega grape to make his magical music in a glass.
Gambellara is ostensibly the extension of the Soave foothills in Veneto into the adjoining province of Vicenza where the wine changes its name, but not its general composition. The principal white grape is Garganega backed up with small amounts of Trebbiano. These hills are volcanic in origin, and have rich, dark mineral soils with good amounts of fine clay. They are south facing slopes that are protected from the blasts of Alpine northern winds by the southern Dolomites.  



Food: Asparagus Another one of the Giro picks. In this case, I roasted it simply with olive oil (Italian of course), salt and pepper.
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