Tuesday, December 31, 2013

Laurentian Mountains Quebec 2014- Ski Update

We are nestled into the heartland of skiing in Canada, the Laurentian Mountains of Quebec.The place where skiing began in the early 1900's at Mt. St. Saveur. This is the place where the world's best mogul skiers come from (Jean Luc Brassard)and the land of Eric Guay the current most medaled Canadian skier racer of all time.

Over the past few days we skied a few of the smaller resorts such as Mt Avila, Mt. St Saveur and Mt. Blanc.I find the enthusiasm in Quebec to ski even in -25C temperatures amazing. I had the pleasure to be on the mountain with very few clients and able to check out the line up of 2014 Nordica skis. What I always find fascinating is the creativity of the ski engineers to continually find new ways to improve the ski experience.

Last year started the rocker design which was to allow easier turn initiation in all mountain powder. In the ski shops of Toronto, salespeople will tell you a bunch of stories about the ski design and expectation. My advice is to find a demo day and try equipment. I tried a pair or 84 mm wide FireArrow which I found a challenge to initiate and hold a carve. I switched to a 74mm wide Spitfire which I found more dynamic on the groomed runs to enjoy. the greater side cut still allows greater turn ability. As the technician said the fancier the technology gets, the more he likes simplicity of design.

Whatever your pleasure, the Laurentians are filled with lots of variety of terrain, a great breeding ground for ski racers and freestyle skiers ( St Saveur has a specialize bump skiing team). The temperatures can get cold, but the snow is great. Try out the new gear for fun. The technical equipment in the design is amazing from carbon to titanium to computer chip technology. My hat goes off to the ski engineers for being so creative, and the ski maintenance people for blowing snow and keeping the lifts running in all conditions.

Skiing is till the coolest sport.

The Adventure Guy

No comments:

Post a Comment