WE'RE RUNNING a little late today—an evening of wine tasting in Verbier turned, predictably, into a long night of wine guzzling–but Devrient still gets us to the landing zone almost on time. A group of Frenchmen who scheduled a single drop somewhere insists on going first. Merde!
"Tim—up front!" shouts Stynes. Brunner has returned. So that's where I sit.
Up we go, Brunner taking us on a roller-coaster ride around seracs, over glaciers, and up cliffs. He drops us on the Pigne d'Arolla, with nowhere to go but down. For more than two hours, that's what we do, converting thousands of vertical feet into fresh tracks, sidestepping through crevasse fields, and pausing to watch faraway glaciers calve. I've skied big landscapes in Alaska and Canada. I even lived in Switzerland for a year. But the scenery here—ragged peaks piercing deep-blue skies over valleys so green they inspire thoughts of frolicking—makes me entertain fantasies of staying forever.
In Arolla, a tiny village 6,000 feet below the peak, a local French-speaking butcher waits for us on a patch of grass in a snowy field. While the Inuit have about two dozen words for snow, the Swiss, with their four languages, have at least as many words for meat. Our butcher's picnic table may as well be an illustrated dictionary of them all.
"You try?" Monsieur le Boucher asks, opening a bottle of Dôle—a red from Valais, the name for this part of southwestern Switzerland.
"Fruity, with a chalky nose," I say jokingly.
"Qu'est-ce que c'est—chaquénose?" demands the confounded Boucher.
"Bon!" I say. "Everything is bon!"
"Oui! Très bon!" he erupts, topping off my glass with wine in celebration of transatlantic understanding.
Party Boy rockets into sight and does his stunt thing. This time, my pork ingots and I sit in the back. The helicopter plunks us down at about 10,180 feet—at the top of the Unterrothorn, a peak above Zermatt. From there, we spend the afternoon skiing lift-accessed corn, eventually sliding down to the Germanophone Heidi Land of electric cars and pubs.
| Access and Resources |
| SwisSKIsafari has three Ultimate Journey trips scheduled for 2006: March 1923, March 2630, and April 15. $7,900 per person, including accommodations, helicopter flights, and most meals, which, of course, include ample samplings of local wines; 011-41-79-239-4152, www.swisskisafari.com. Getting there} Swiss International Air Lines—legendary for its top-notch in-flight service and impressive gourmet meals (sometimes including chocolate)—flies daily from New York's JFK to Geneva (877-359-7947, www.swiss.com). From Geneva, you'll have to catch those famously punctual trains (they stop inside the airport) for a two-and-a-half-hour ride to the group rendezvous in Verbier (www.sbb.ch/en |
After a sound sleep at the Grand Hotel Zermatterhof, an 84-room palace of nut and cherry wood with granite bathrooms and views of the Matterhorn off the deck, we hit Italy. Brunner can't fly there, so an Italian pilot lands on the slopes—fully thrashing a lady in an all-white ski suit with a fur collar, who struggles to stay upright in the torrent. For the second time in 24 hours, I'm flying around the Matterhorn and near the toothy spires of the Dent Blanche, the Weisshorn, and the Dent d'Hérens. Not ten minutes later, I'm standing on the Tête de Valpelline—a 12,464-foot peak straddling the Swiss border. The snow is light, fluffy, and practically endless. It was good yesterday, but this is the best I've seen.
No longer able to contain my giddiness, I ski to the sound of my own whoops. We pass a group skinning up on randonnée gear, and they no doubt curse my big, fat snakes for devouring the runs they've been working hours to get to. A longtime observer of "earn-your-turns" ethics, I feel their pain. But my turns are so easy, I feel only slightly guilty.
Actually, I don't feel guilty at all. As I draw closer, I pull my wide, gluttonous turns into a modest series of prissy S's. I pass the group in an exaggerated telemark stance, hoping they'll see my freeheel and, oblivious to the helicopter circling overhead, think that I, too, hiked up. They aren't taken in. Oh, well: I hog the snow again and consider calling them suckers—just because I can. But that wouldn't be very bon.