Well, things have turned out pretty much as expected: barring a catastrophic turn of events, Tadej Pogacar will win the yellow jersey (and the polka-dot jersey for best climber) in the 2025 Tour de France. Jonas Vingegaard, his closest rival in the sport, will place second. Despite the unsurprising results, the past three weeks have been anything but boring.

We’ve witnessed the coming of age of Florian Lipowitz, who will leave Paris clad in the white jersey of best young rider and a trophy for third place overall. Thymen Arensman, another up-and-comer, eked out two stage wins, one in which he attacked Pogacar and Vingegaard three times before beating them to the line. And each sprint finish pulsed with excitement, thanks to Jasper Philipsen, Mathiu Van Der Poele, Kaden Groves, Biniam Girmay, and Jonathan Milan (who takes home the green points jersey.)

Mountain stages brought steep climbs on impossibly narrow roads, followed by breath-taking descents around hairpin turns. I applaud every rider who had the courage to pit his skills against the weather conditions and the landscape.

For ten years I’ve been a spectator from afar, enjoying the parts of France I’ve never visited, thinking about the wines that are made there, the food that’s grown there. I marvel at the people who make magic out of the terrain, translating terroir into a sip of wine that speaks of its place. As always, I’ve learned more about those people, their history, and what propels them to do what they do, year after year.

Thank you for following along, commenting on my posts, and sharing your own special memories. All of it has made the experience richer and more fun.

Here’s a recap of Stage 20, which offered a few surprises (and crashes) . . .

Stage 21: Taking a New Route to the Champs-Elysées

Usually, the peloton rides leisurely into central Paris from the suburbs: winners sip Champagne and take group photos with their teammates. It’s a celebratory warm-up to the vicious battle on the Champs-Elysées, several laps on the cobbles representing the most coveted sprint victory in cycling.

This year, the peloton arrives in the city from the northwest, then courses through several arrondissements (neighborhoods) before circling around the magnificent Sacré Coeur Cathedral. Afterward the riders return to center city for the traditional laps on the cobblestones. Most riders will stay out of the fray, hoping to cross the finish line safely. The fast men, however, will summon their inner gladiators, mentally preparing for the intense final kilometers of this year’s Tour.

I’m excited to watch! (But I’ll be keeping my fingers crossed for everyone’s safe arrival.)

Tour de France by the Glass Recommendation: NV Crémant du Jura Brut Zero from Domaine du Montbourgeau ($35; 12.5% abv)

 Of course we must have bubbles! But, because the Tour spent more time than usual in far eastern France, I’ve chosen a sparkler from the Alpine region of Jura. Crémant is made using the same method as Champagne, in which the second fermentation happens in the bottle. Eight regions in France have appellations dedicated to the production of crémant, each with its own rules and guidelines.

According to the Comité International des Vins du Jura :

The AOC Crémant du Jura was established 1995 and covers the same areas as Côtes du Jura, Arbois, Château-Chalon and Etoile. Authorized grape varieties are Poulsard, Pinot Noir, Trousseau, Chardonnay and Savagnin. For Crémant du Jura Blanc, Chardonnay, Pinot Noir, and Trousseau must comprise at least 70% of the blend. For rosé wines, the blend must be at least 50% from black grapes. The grapes, which must be harvested by hand, are transported in open crates, and pressed by whole bunches. Since its creation in 1995, the production of Crémant du Jura has grown steadily to reach about 16% of the total AOC production in the Jura, on an area of 282 hectares, or 17,300 hectolitres on average per year.

About Domaine de Montbourgeau

Founded in 1920 by Victor Gros and now run by his granddaughter Nicole Deriaux, Montbourgeau’s nine hectares lie in L’Etoile, which is named for the many starfish shaped fossils found in the soil. Vineyards are planted to Chardonnay, Savagnin, Poulsard, and Trousseau. Grapes are harvested by hand and the wine is made in the cellar, underneath the family home.

Tasting Notes

This wine is 100% Chardonnay, grown on clay and limestone soil.

Color: Pale gold

Nose: Fresh lemon, yellow apple, orange peel, and pear; a light floral note with hints of sweet mint, hay, brioche, and cream.

Palate: Lovely yellow fruit (apple, pear); lemon and pink grapefruit, white pepper. The long finish has notes of dried citrus peel. Normally I’m not a big fan of zero-dosage wines: I find them a bit austere and sometimes tough on my palate. Not this one, though! The ripeness of the fruit is gorgeous, and I’m glad it shines through without any help. A delicious sip that won’t break the bank. Also perfect for toasting Stage 21 of the Tour!

Pairing: My avocado-tomatillo salsa with a big bowl of chips made the perfect accompaniment to this sparkling wine. Nothing easier than this fresh, slightly spicy dip alongside a glass of bubbly Chardonnay from the Jura. A quick treat whenever you need one!

Signing off from Tour de France 2025. Hope you’ve enjoyed the wine and cycling experience! Let’s meet here on August 23 for the kick-off of Vuelta a España, the third and final of cycling’s grand tours. We’ll savor three weeks of racing paired with Spanish wines for each stage. See you then!