On Tuesday, things returned to normal in the peloton, with Jonas Vingagaard retaking the red jersey, and Jay Vine showing why he deserves to wear the blue polka dots of King of the Mountains. Oh, and Juan Ayuso once again brought controversy and chaos to the Vuelta.

Apparently, he and UAE-Team Emirates have agreed that he should pursue other options (employer-speak for “You’re too high maintenance for us.”) Given all the headaches he’s caused this season, I say it’s addition by subtraction. Ayuso is talented – no doubt about it. But his immaturity and inability to act as a team player have caused more drama than they’re worth. I doubt he’ll be in the peloton by the time we arrive in Madrid. Good riddance.

Here’s a recap of the road drama in Stage 10:

What’s Ahead on Stage 11: Six Categorized Climbs in the Basque Country

Wednesday’s race will be daunting: our course looks like the jaw of a great white shark! And, since we’ll be traveling along the coast, wind and weather could complicate things. Looking ahead to Friday, when the peloton faces the massive Angliru summit finish, the GC contenders will be judicious with their efforts, doing just enough to maintain their positions while leaving some gas in the tank for Thursday and Friday.

No predictions other than for an exciting day set among the dramatic landscape of the Cantabrian coast.

Vuelta Vaso de Vino Recommendation: 2024 Ameztoi Getariako Txakolina Stimatum Red ($27; 12% abv)

There are three DOs for Txakoli: this wine hails from Getariako, which includes 433 hectares around San Sebastian in the province of Guipuzcoa. The vast majority (98%) of production is white wine, with the remaining 2% made from the red grape Hondarrabi Beltza, a rare red grape of Basque origin that is related to Cabernet Franc. The Ameztoi family has made wine here since 1820, with the fifth generation of winemakers now at the helm. Its symbol is the cricket which, in local legend represents joy, happiness, and pride.

Tasting Note

Pale magenta color, paler yet at the rim. On the nose there is a mix of red fruit (currant, raspberry, cherry) with notes of black pepper and thyme. The palate is slightly effervescent, with crisp flavors of sour cherry and red apple. Acidity is high, tannins are delicate. A light-bodied, summer wine that says, “Let’s party!”

Pairing

I sipped the Stimatum with tuna tartare, a nice match. But, as I reflected on the aromas and flavors, all I wanted was a bowl of crunchy, salty fried calamari! That piqued my wanderlust, evoking memories of sitting on the Spanish coast, tucking into a plate of freshly grilled sardines. I wanted a glass of Stimatum with that, too! Bring on all the salty sea snacks – here’s your perfect pour. Have fun in the Basque Country! Back tomorrow with deets on Stage 12.