The Snow-Shoe GIN-racket hit the Glières Plateau on Tuesday 21 Jan. Attending were Robert Pashley, Drew Meek, Richard Saynor, Peter Taylor and Mark Warren. A cunningly devised walk aimed to reach the same denivellation of 499 m as the last outing. Immaculate conditions of snow and weather saw the team demolish some chocolate croissants supplied by Mark, then rise through frosty forest up through the Pas du Loup to stupendous views out toward the Aravis and the Alps. The snow was glorious as was the company. Lunch was taken in warm sun at the Chalet des Auges. Richard supplied the grappa. Thick snow on the broad summit ridge gave crystalline glistenings in the sun, or was it the grappa? A brilliant day out. Thanks to all for coming along. P
There were 5 GIN members and 2 associate members (if that means anyting) for our annual outing to Champéry on January 15th. Mervyn, Peter and Mark drove from Commugny while Rudi and David (almost bootless) met us there. We also met up with Mervyn’s chums, and regular skiing outing participants, Brian and Alun. Thatcher cried off due to too much skiing at Verbier and crunchy baguettes.
The weather was great, the snow surprisingly good and the company also great.
Naturally we raised a glass to Dave K over an excellent lunch at la Cantine des Dents Blanches.
Thanks to Mervyn for organising and driving plus for arranging some good weather.
A solo effort but conditions were superb. After a fartage chaud my skis ran well, a perhaps excessively well as they were a bit too fast on a couple of descent corners on the Grande Grand.. I bounced OK.
The sun shone for four of us who set out on a perfect morn. Dodging autoroute mayhem we assembled in the carpark at Marchairuz after first taking coffee at the restaurant that we would return to for lunch. Richard had planned a Mollendruz hike but the snow did not play there. So we set off into deserted country on the well trodden trail of firm snow, ideal conditions with little wind. Realising Mt Tendre was a tad too far, we stopped at the top of the rise at 1567m, before the Caban de Servan. Peter served Johannisberg, sipped while surveying the stupendous panoramic view in 360 degrees and matching clarity. Lunch back on the col focussed on fondu under the surveillance of the 82 year old parrot, almost nailed on her perch and who did not seem to want to go to meet her maker. A great day. Thanks to Richard for rescheduling to get snow. Attending:- Mark Ws, Richard, Robert, Peter T. Apologies : Mark Wn, Mervyn, Bill.
The gods were kind to the four (Richard, Phillip, Mervyn and Mark Warren) on the first snowshoeing outing of the season on Tuesday 10 December, since after a drenched Monday there was sufficient fresh snow and abundant sunshine for a delightful hike to the Vermeilley refuge, some 4.5 kms from our start at the Givrine station. Unusually for that part of the world, the path had not been cleared and few people had even trampled the path after the Genollier. The fondue at the Vermeilley was its usual high standard and that and the wine made the afternoon return seem easier than the going.
As Mervyn wrote:
“What an ideal way to start off the 2019/20 snow-shoeing season!
Perfect snow conditions underfoot and cloudless blue skies above.
I could get used to that.
Many thanks for your company, good humour and organisation and especially to Richard for his driving and kiwis.
Wishing you all a very Happy Christmas and looking forward to more mountain adventures in the New Year”.
Three intrepid peddlers started out from Divonne, two in shorts. We had a splendid short ride on two hills via Bonmont and Vesancy to Gex where we took the excellent plat du jour at L’Essentiel on the main Street. There remained the fast and excellent bike path back to the start. Cloudy but no rain!
Seven intrepid hikers (David, Frank, Mervyn,Paul, Rob, Werner and myself) met last Thursday at Les Bioux by the shores of the Lac de Joux and set off on an anti-clockwise direction around the lake. The weather forecast had not been too promising, so we were all equipped to complete the circuit in comfort. The path follows the shore very closely and is a mix of asphalt, grass, rocks, shingle and in places, wooden duckboards. Being on schedule, we stopped for a welcome coffee break in Le Pont and then headed off towards our lunch destination. After a short time, we were treated to the sight of a herd of chamois, who seemed quite unconcerned at our approach.
Watch out guys, it’s chasse time!
We arrived at Les Esserts-de-Rive all intending to have pizzas, but in the end, some of us had fillets de perche and the others, pasta with chanterelles.
When’s the wine coming?
The sun shone for the final push back to Les Bioux where cold beers were awaiting. We had covered 23 kms and according to my GPS, had climbed a surprising 250 metres, considering that the path was relatively flat. Thanks to those that drove – David, Frank and Rob.
This was the last planned hike of the season, but hopefully we can squeeze in another one before the snows set in.
Mervyn had organised a challenging 3-day circuit anticlock-wise of the Dents-du-Midi starting at 1600m at Chindonne, an Auberge above the Valais. Eight of us gathered on the Tuesday 17 Sept, in promising weather, at 8 am, five of us had spent the night at Chindonne (some slept better than others).
Mervyn had assembled a crack sauntering team. Sadly missed were our hiking leader David C, Thatcher and Mark W1, Mark W2, and Peter D. In all then we were; Mervyn Powell, Philip Jenkins, Steve Long, Frank Ekman, Robert Pashley (Treasurer and keeper of the purse), Richard Saynor, and Peter Taylor. 46 km and 2600 m denivellation were promised, but I think the deni was higher, especially for three of us who ascended the Haute Cime.
Day 1 comprised a long traverse along the N side of the DdM, ascending and descending quite a bit (Nepali Flat). The path was narrow in places, some fine bridges were passed, the Dents loomed high above us, the views were sublime and the company was clearly in fine spirit. A chamois was spotted close to the path. Spirits were not dampened (much) by the surprise that the lunch-spot eatery was closed. As we descended in hot sun before the final 500m climb to the Susanfe Hut, Frank decided (wisely) that he had done enough and retired with dignity towards Champery and home. That final climb was impressive and quite tough involving narrow ledges and chains. An exhausted crew of 7 slumped into chairs at the hut at 2100m with welcome beers and a trio of sheep-dog puppies to play with, before a fine meal of soup, spaghetti carbonara and a dessert, washed down with some decent red wine that our Treasurer (as always) assured us we had the funds for. We toasted absent friends. Pass the Pig was played and Steve scored a big zero, Jeremy and Mervyn winning the rounds, but Richard scored highest in total.
Day 2. An early start after a good breakfast gave us access to the desolate Col de Susanfe some 400m above the hut in partial sun. Here the team split with 3 electing to try the ascent of Haut Cime up 765m to 3257m. The saner 4/7ths descended to the hut planned for that night, the Auberge de Salanfe at 1900m where they tucked into a large lunch (despite having packed lunches from the previous Cabane) and telephoto’d the HC team on the summit. The HC team had struggled up the steep, loose and seemingly precarious trail to the top for spectacular views and the spotting of a bird unkown to Philip. The descent was not as bad as we expected it to be and we met a biker hiking to the top with his machine. Meanwhile the Auberge team spent the afternoon at the arsenic mines, wondering what use the arsenic was mined for. They also played trains and speleo’d the mine a bit. After beer and hot showers we sat down a feast of pork and pasta, washed down with some excellent wine our Treasurer payed for. Pass the Pig was won by Grand-Hog Rob, winning both rounds, the second in one turn.
Day 3. Morning before dawn, the fog was dark and dank and we set off up to the Col de Jorat 400m above. We caught glimpses of fabulous views through the spilling fog, out across the cloud blanket of the Valais, and up to the sunlit soaring towers of the Dents. An endless switchback path 1100m down to Mex challenged our limbs, but the coffee and tart we took there compensated somewhat. Oddly we were ahead of schedule, this had not been a day of pure sauntering. Too early for lunch we set off on a 3 hour and 600 m hike up back to Chindonne. Peter forsook the short-cut (for a change) but one member took it. Congratulatory beers were taken before a fine lunch provided by Edward the friendly American owner of the Chindonne Auberge. Thanks to Mervyn for organising impeccably, to Rob for keeping our finances regular and to all for their fun and good company.
Our illustrious leader was unavailable (holiday in Crete) but did send us this
so we were ably led by Peter D: up the hill at Bonmont, over to Gex, then to Echenevex to find a closed restaurant and on to the Maison Blanche golf club for lunch and well earned beers.
After lunch we returned to Gex where we found the old railway line and followed it all the way back into Divonne.
A great bike ride. Thanks to Peter and Steve for waiting for me.
Total of 52 km (a few further for Steve) and 545 m dénivellation
Dave selected some excellent Italian reds for this tasting and laid on a good spread including a superb brie.
There were 6 wines with the descriptions Dave found on the internet below
F – Cannonau
Full body, nice and beautiful aroma. Purple and velvet color. Nice balance of tannin and low acidity. Scent of leather, slightly earthy, dominent of dark plum, dark berries.
A – Barolo
Clear, medium ruby. Clean, moderate intensity aroma of blackberry, violet. Dry, high acidity, strong tannins, full body and prolonged finish.
C – Tripudium
Dark cherry colour, an intense nose of ripe red berries, slightly spicy, reminiscent of juniper, cloves and violets, a rich prelude, full-bodied on the palate with distinct tannins, subtle nuances, a long, intense full-bodied wine from Sicily’s southern climes.
D – Corvina
Corvina produces light to medium body wines with a light crimson coloring. The grapes’ naturally high acidity can make the wine somewhat tart with a slight, bitter almond note.[2] The finish is sometimes marked with sour-cherry notes
E – Primitivo
Bouquet is a bit flat with cherry notes. The palate delivered aromas of cherry, blackberry, dried plum, pepper notes followed by a sweetness. Spices could be a bit more. Noticeable Tannins but flat in acidity.
B – Ser Lapo – Chianti Classico
Medium ruby with slight watery rims. Classic nose of earthy characters and balsamic notes, plum and cherry, cedar wood and leather. On the palate well balanced, great acidity and good structure.
