As usual, a quick recap of Saturday’s action:

Sunday brings a new challenge for the peloton: 29 kms of unpaved roads.

Yep, there will be five sections, as we approach Siena, where the riders will contend with the gravel surfaces familiar to fans of the Strade Bianche Race, named for its “white roads.” We’ll probably see lots of punctured tires, maybe a few crashes. But that assumes we’ll see much at all during these sections.

What we will see is dust – lots of it.

That said, the early part of the race traverses northern Umbria, one of the most beautiful places I’ve seen. The area around Lake Trasimeno in particular, enchanted me a few years ago when I was in town for a local wine event.

Check it out:

Anteprima Trasimeno

Anteprima is the Italian version of en primeur, when winemakers present their new wines to critics, journalists, and fellow winemakers for the first time. The most famous such event takes place each spring in Bordeaux, where the wines are initially assessed and priced. Most wine regions host such a presentation, albeit not on the grand scale common in Bordeaux.

Our group attended two master classes, one for rosato wines and one for red wines. All were made from what the locals call Gamay del Trasimeno which, oddly enough, is not Gamay at all, but Grenache. It is believed that the original vines came from Spain as part of a noblewoman’s dowry when she married into an Italian family.

Whatever its origins, the red grape planted around Lake Trasimeno offers fresh, fruity wines that pair exceptionally well with the local cuisine. As you might imagine, that leans heavily toward freshwater fish from the lake and a colorful array of fruit and vegetables grown nearby.

We were treated to a multi-course dinner on our last night:

• Crisp polenta with stracciatella, smoked fish pate, and lemon zest topped with filet of perch marinated in valerian and topped with tomato concasse and salsa verde

• Ravioli stuffed with filet of perch, topped with yellow tomatoes and squash blossoms

• Roulade of fish stuffed with local caviar served over mashed potatoes with parsley and lemon

• Panna cotta dressed with rosemary and orange.

The Red Wine Masterclass

2020 Pucciarella Trasimeno Gamay

Aromas of ripe red fruit and spice (fenugreek?) and a little meat. On the palate it is warm, with ripe red cherry and plum flavors and crunchy tannins. Simple but enjoyable.

2020 Cantina Nofrini Rosso Principe Trasimeno Gamay

Cherry-berry nose, with a slight whiff of volatile acidity. Well-balanced with the tannic structure. Calling out for salami and cheese and a nice piece of bread.

2019 Cantina Il Poggio Legame Trasimeno Gamay

Very sweet on the nose, almost confectionary: milk chocolate, raspberry, strawberry. Quite ripe on the palate, with a warm finish.

2019 Cantina Madrevite C’osa Trasimeno Gamay Riserva

Lovely aromas of fresh strawberry, earth, and a hint of smoke. Notes of thyme and rosemary. On the palate it is ripe but not jammy, with higher acidity than the others. Very well-balanced. Unfortunately, served too warm. Would love to try it again!

2019 La Querciolana Camporso Trasimeno Gamay Riserva

A bit sweet and oaky on the nose, with strawberry and rhubarb flavors on the palate. I think it needs time to come together. Might be wonderful in a few years!

2018 Coldibetto Etrusco Trasimeno Gamay

One of my favorites in this flight: lovely plum and cherry aromas with zippy acidity on the palate. The fruit seems less ripe than in the other wines. Really nice balance here!

2018 Duca della Corgna Poggio Petroso Trasimeno Gamay Riserva (single vineyard)

Not as bright red as the others, this wine has a slight garnet tinge at the edge. Ripe cherry-berry nose with hints of bay leaf and forest floor. On the palate it is fresh, with a decidedly savory mineral component. I like this one a lot!

Looking Ahead . . .

The next few days we’ll be in Tuscany, where there is no shortage of great wines to recommend. But I’m going to find some lesser-known labels to tempt you!

Enjoy the gravelly adventures on Sunday!