On Thursday, Australian Ben O’Connor of Team Jayco Alula attacked early, managing to outrun the peloton as he rode solo to the top of Col de la Loze. Tadej Pogacar crossed the line almost two minutes behind, just ahead of Jonas Vingegaard, who lost 11 more seconds overall to his main rival. Florian Lipovitz maintains a tenuous grasp on third place, although Oscar Onley of Team Picnic Post narrowed the gap between them to just 22 seconds. Could be an epic battle Friday and Saturday for the podium and the white jersey for the best young rider. Primoz Roglic moved into fifth place (12’49”), with Felix Gall, Kevin Vauquelin, Tobias Johannessen, Ben Healy, and Ben O’Connor rounding out the top ten overall.

I have to admit that, while it was awesome watching O’Connor conquer the stage – and the peloton – it’s also kind of fun to watch him get all aggro when he feels he’s had a bad day on the bike. That primal scream as he stomps into the team bus: “FUUUUUUCK!” just says it all . . .

What’s Ahead for Stage 19: More Mountains!

A day of misery ahead for EVERYONE: five categorized climbs, including another summit finish up La Plagne (HC; 20 km ascent.) Tadej finished Thursday’s race, saying that Stage 19 was one he had targeted for a win. If he has the legs, victory shall be his. I just don’t see how anyone can keep pace with him at this point.

But . . . if he’s worn out like the rest of the riders, it could be anyone’s day. I will be at the edge of my seat cheering for the brave soul who decides to make a go of it!

Tour de France by the Glass Recommendation: 2023 Benedicte et Stephane Tissot Arbois Trousseau Singulier ($59.99; 13.5% abv)

Cellar mate to the wine I featured yesterday this red wine is the product of old vines (planted between the 1930s and early 200s.) The grape is Trousseau, an early-budding variety genetically linked to Chenin Blanc and Sauvignon Blanc. In Portugal it goes by the name Bastardo.

The biodynamically farmed vineyards are certified by Ecocert and Demeter. Once harvested, the grapes are sorted, destemmed, and are transferred to truncated wooden conical vats for fermentation. The wine is then aged in 600-liter barrels (10% new) for one year, after which it is bottled (without filtration.) Minimal sulfur dioxide is used: 2 grams/HL at vatting; 2 grams at bottling.

Here is how Stephane Tissot describes his winemaking philosophy:

A wine made with love and passion produces an emotion…

You can find in a wine the personality and the character of those who made it because each gesture, each operation, each decision has its importance. The “life force” is so well constructed that if we speak of natural wines, you will not find two wines that are the same anywhere in the world, as opposed to industrial wines which are all similar. The industrialization of wine is the end of its identities, its nuances, its characteristics which are part of the magic of a bottle.

Tasting Notes

Color: Pale ruby, a faint hint of garnet toward the rim.

Nose: Beautiful cherry aromas mingle with savory, earthy notes of freshly turned earth, mushroom and cocoa. A swirl brings forth lovely floral notes and a hint of spring rain in the garden. Then there’s rhubarb and baking spice. Holy moly!

Palate: High acidity, moderate tannins and alcohol. Tangy red fruit compote reflects the nose; that cherry-berry-rhubarb combo is so delicious! The finish is complex with meaty notes, a hint of umami, and a lasting impression of crisp minerality. (Yeah, I know, not supposed to use that word. But honestly, that’s what it tastes like!)

Even Gabe did a bit of a swoon over this wine – and that’s saying something. My final impressions were: “great food wine; equally suited to meat and/or vegetable dishes; just wow!” I stand by every word.

Proposed Pairing

I don’t know what we’ll have with this wine tonight. But, if I were in the Alps I’d pull out my copy of Alpine Cooking: Recipes and Stories from Europe’s Grand Mountaintops by Meredith Erickson, which features dishes from Italy, France, Austria, and Switzerland. It’s equal parts culinary inspiration and vicarious travel companion, full of gorgeous photos, delicious recipes, and personal stories. (There are even a few about the Tour de France!)

As I browsed the French section, my attention locked on a recipe for Tartiflette: basically a potato gratin with white wine, bacon, and the local Reblochon cheese. If we weren’t expecting 100-degree temperatures this afternoon, I’d give it a try. What would you whip up to accompany this exquisite wine?

Enjoy another breathtaking day in the Alps! See you tomorrow with a recommendation for Stage 20.