There’s 12km to cover between the town of Fügen and the resort of Hochfügen. In those 12km the temperature needs to drop considerably. We’re still a few degrees Celsius shy of the point at which this miserable driving rain will be transformed into fat white snowflakes. Luckily, in the space of those 12km, we’ll climb several hundred metres in elevation, and as expected, the electronic mercury begins to drop perceptibly at each hairpin bend. Sure enough, in the space of a couple of corners the raindrops stop bouncing off the tarmac and suddenly thick flakes are descending on the road ahead. Advertisements
The snow has been coming down thick and fast in Chamonix over the last few days. My friend from my local climbing club back home drove over on Saturday and after his first run at Grands Montets declared it was the “best powder he’d ever skied in” – and this coming from a serious powder hunter/nerd. Today he declared it was almost too much powder!
December skiing is a fickle beast. Pre-Chrimbo snow cover is something of an unknown, and those who do take advantage of early-season tour operator discounts breathe a collective sigh of relief when the flakes start to fly. So is it worth the risk? In my personal experience, the answer is usually yes. Simply being in the mountains, barrelling down empty pistes, and venturing beyond the groomed for the first powder turns (even if it’s only boot-buckle deep) is reason enough to part with a bit of cash and squeeze in a festive snow fix.
Ski Club sponsored rider and Ski Cross racer Emily Sarsfield is Europe-bound for the next event on the World Cup calendar. Following a bit of action on the other side of the Atlantic, the event in Val Thorens (18-19 December) is the first European stage. Val Thorens is pretty much right in Emily’s backyard (she’s often in Meribel when she’s not training and competing).
Andy Brown finds out why it’s not as difficult as you think to take on new terrain You may have read my recent blog about heading to Tignes to ski with Snoworks. It was more of a whinge about how bad my technique has been on the bits of the mountain we all stare at from chairlifts – the untouched white stuff which makes you fall over.
The Ski Club’s Andy Brown prepares to head to Tignes to check out courses with Snoworks I’ve done quite a lot of skiing but my technique is rubbish, particularly off piste – there are no two ways about it. The on-snow cartwheel is something I like to think I’ve perfected, but it does mean I’m turning heads for all the wrong reasons.
Ever wanted to leave city life behind and head for the mountains? Mark has done exactly that, joining Venture Ski (a ChaletManager client) as a Resort Manager. In this series of blogs we’ll be taking a “behind the scenes” look at what it takes to run a chalet… from keeping the guests smiling to getting out on the slopes. Wow, it took me three years to pluck up the courage to take a break from city life and work a winter ski season, but ever since the phone rang to tell me I’d had a successful interview, time has flown by – and now the season start is imminent!
Words and pictures by Katy Dartford It’s been just under a week since I made the drive over from the UK to Chamonix and yesterday I finally managed to go skiing… a timely reminder of what all the stress of the last few weeks has been for! Driving up on Friday there was just a light dusting of snow – but since Sunday it’s been dumping down. Being unused to all this, I wasn’t prepared for the amount of time you’d have to leave yourself for digging the car out of the snow before going anywhere – I just thank all the people who warned me!
I never thought I would be flying through powder on December 3. Officially opening this coming weekend, Alta Badia, (situated in the upper part of the Val Badia in South Tyrol) offers some incredible skiing with a beautiful backdrop. A new concept of Slope Food is also hitting the mountains this season. Skiers have the opportunity to taste the local cuisine created by different Michelin starred chefs, including John Burton-Race. Their dishes can be found at twelve locations scattered across the resort. And after sampling six of them, I can definitely recommend them all. Especially the ‘salad shaker’. You’ll have to eat it to believe it. For more information visit the Alta Badia Tourist Board; www.altabadia.org
Yes, Estonia has talent. Or to be more precise, 10 year old Estonian skier Kelly Sildaru has talent. Oodles of it. This little ripper from the far-flung corner of the Baltic first appeared on the internet a couple of years back, filming with PVS Company. The skills and uncanny balance were evident, but fast forward to now and take a look at her most recent segment, and I think you’ll agree that the world of women’s freestyle skiing is about to get rather interesting. Go on, watch it in full screen.