Big Alpine stage today, which calls for a hearty vintage from the Val d'Aosta, a northwest mountain valley in Italy where the course winds before returning to France, with a final climb at the Col du Petit St. Bernard, and then a descent to the finish.
This is the area of Italy where you can ski or 'board across the border and end up in France. We're right at the edge of Montblanc, the highest peak in the Alps.
Today, let's try a dry hearty red blend, a Nus Rouge DOC, with some local cured meats like Motzetta, a dry-cured beef. We'll tell ourselves we need the rich food because of the high altitude. Sure.
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