I don’t need to work out today: Stage 19 put me through my paces. I watched the last forty minutes on my feet, jumping up and down and rooting for – well – everybody! In all my years watching the Tour, I’ve never seen a performance like the one Tadej Pogacar put on today. And what about Richard Carapaz? And Lenny Martinez?

And it’s always a treat to ascend the Alpe d’Huez, even virtually. There’s nothing like the endless switchbacks and enthusiastic crowds along the side of the road (sometimes a little too enthusiastic, IMHO) to make you feel like you’re right there, in the heart of the action.

If you missed it, here’s a quick recap:

Believe it or not, Saturday’s Stage 20 will be even more difficult. Just 15 kilometers into the race, there’s an HC climb up the Croix de Fer. Then it’s down to the sprint point and right back up the Cat 1 Col du Télégraphe followed immediately by the iconic HC Col du Galibier and HC Col de Sarenne. And then, yes, the peloton will be forced to climb part of the Alpe d’Huez – again.

I’m tired just thinking about it!

The final podium placements will likely be decided at the end of this race and, while it’s hard to imagine anyone unseating Pogi for the yellow or Mads Pedersen for the green, the King of the Mountains and Best Young Rider categories might still be up for grabs. And, in the Alps, anything can happen . . .

Wine Recommendation: 2025 Château de Manissy Tavel Rosé ($22; 13.5% abv)

About the Estate

Château de Manissy comprises 60 hectares of vineyards spread across the denominations of Tavel, Châteauneuf-du-Pape, Lirac, and Côtes du Rhône. Vineyard plots lie atop sandy soils ribboned with limestone and galets roulés, the rounded stones famous in this region, especially Châteauneuf-du-Pape. Vineyards also benefit from the bristling Mistral wind, which cools the grapes and keeps them dry, facilitating the certified organic and biodynamic farming practices employed on all vineyard sites.

As winemaker Florian André explains: “Our customers deserve good quality wines that are safe to drink. Besides, we are the primary consumers of our own wines. Our goal is to craft a range of quality wines to express the character of our terroir while minimizing our environmental impact.”

Grapes for this wine were hand-harvested, then destemmed, crushed and cold-soaked for 12-24 hours before pressing. Alcoholic fermentation occurred via native yeasts and continued at low temperatures (16-18°C) for around 15 days. There was no malolactic fermentation. It aged in stainless steel tanks before bottling.

Tasting Notes and Pairing

A blend of Clairette, Grenache, Cinsault, Syrah, this Tavel is a bright peachy-orange color with aromas of fresh strawberry and raspberry, pink grapefruit and orange zest. On the palate it has a similar fruit profile, enhanced with savory herbs (thyme, rosemary) and a slightly meaty character. Tart acidity, and a hint of tannin make this well-rounded wine a great choice for back porch sipping or pairing with summer barbecue.

We paired it with one of our favorite take-out meals: Persian-spiced chicken kebobs from Ravagh here in NYC. On a cold, rainy night, this combo of comfort food and sunshine-inspired French rosé hit just right. I’m putting this combo in permanent rotation!

Enjoy the penultimate stage of this year’s Tour. I’ll see you tomorrow with a preview of the finale and a (bubbly) recommendation or two for celebrating the return to Paris!