Word: skying
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...Other readers registered their disapproval of Miller as a party boy and poor role model It was good to read an objective article about Olympic skier Bode Miller [Jan. 23]. The cover photo was good too. Miller isn't a bad guy just because he loves the sport of skiing more than simply beating his competitors. He's capable of independent thinking, and he consistently strives to do his best. It is unfortunate that Miller's self-confidence seems to intimidate the conformist coaches who have trouble coping with him. They should be grateful that they have an athlete...
...phrase apres-ski conjures up crowded bars, the sudden, fierce glow of a shot of schnapps, voices straining over blaring music and melting ice puddling around snow boots. But in the tiny village of St. Christoph, 1,800 m up in Austria's famed Arlberg skiing region, the family-owned five-star Hospiz Hotel and nearby Hospiz Alm ski lodge offer a more refined way to kick back after a day on the slopes. Together they boast one of the world's prime collections of Bordeaux-much of it in large-format bottles...
...Today the collection includes nearly 2,000 Balthazars (12-L bottles), Nebuchadnezzars (15 L) and Melchiors (18 L) stored in custom-made racks beneath the ski lodge. The remainder, including the oldest and priciest wine, a rare 1895 Chateaux D'Yquem retailing at $21,420, are kept in the hotel's 600-year-old cellar. The two cellars together hold more than 70,000 bottles worth $4.9 million. "Fine wines age more slowly in large-format bottles and stay at their peak for longer," Adi says. "To share one with friends is an unforgettable experience...
...attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit and mint ravioli with caramelized chicory and sea bass, and bacon-wrapped oysters with champagne sauerkraut. Chef Rüdiger Linke at the ski lodge offers an eclectic mix of Austrian classics and international cuisine; a favorite is Tyrolean roast duck with red cabbage and dumplings. It's tempting to just skip the ski bit and get right down...
...Harvard alpine and nordic ski teams this 2006 season, nine has been a lucky number. Coming off a ninth-place showing in the first event of the season at the St. Lawrence Carnival, the Crimson repeated the feat last weekend, finishing ninth at the Vermont Carnival at Mount Mansfield Saturday. Although ninth place may not appear to be a huge success for the young Harvard ski program, the back-to-back ninth place performances are a step in the right direction. “We’re a growing program moving forward against incredibly formidable teams, with skiers that...