Ski Glossary

A queuing system used at some US ski resorts where solo skiers join a separate "singles" line to fill odd seats on chairlifts, reducing wait times. Less common in Europe, where lift queuing is typically unregulated.

A popular après-ski cocktail made with Aperol, prosecco and soda, served over ice with an orange slice. A staple at outdoor terraces across French and Italian resorts.

The social scene immediately after skiing — drinks, music, and dancing, often in ski boots. Huge in French & Austrian resorts!

Thermal underlayer worn next to the skin to wick moisture and retain heat

The mechanism that attaches boot to ski, designed to release in a fall to prevent injury

Expert-level piste. Steep, often ungroomed, icy and sometimes with moguls

A perfect ski day with clear blue skies, bright sunshine and no wind, typically following a fresh snowfall overnight. One of the most used terms on the mountain.

Easy to intermediate. The most common grade for recreational skiers across European ski resorts

A surface lift where a single skier places a small disc (the "button") between their legs, which pulls them uphill. Typically found on nursery slopes and shorter runs. Called a téleski in France and a Schlepplift in Austria.

A large cabin used to access high-altitude terrain. Common in France (e.g. Aiguille du Midi in Chamonix) and Italy (e.g. Cervinia)

A French ski insurance card, purchased through the ESF or ESI ski schools, that covers mountain rescue, repatriation and third-party liability on the slopes. Strongly recommended for all skiers in France and often included in ski school enrolment fees.

An advanced technique where the ski edge is used to cut a clean arc through the snow

An open lift where skiers/snowboarders and sometimes pedestrians sit to be transported up the mountain. The most common lift type across European ski resorts

A mountain pass or saddle between two peaks, often the crossing point between linked ski areas

A chairlift with a Plexiglas bubble that can be used for protection from wind and cold. Common in modern French and Austrian resorts

French term for the total ski area of a resort, including all linked pistes and lifts

Melted cheese served communally with bread for dipping. Common in France, Switzerland and Austria

French term for a ski pass. You'll see it on resort websites and at ticket offices

A permanent snowfield/ice mass at high altitude. Some French resorts (like Tignes and Les Deux Alpes) offer glacier skiing and Kaprun and Stubai in Austria

The Austrian/German equivalent of vin chaud. A staple at Austrian mountain huts

An enclosed cabin lift carrying 6–20 people. The French term is télécabine

The easiest piste grade. Common in France; not used in Austria, Italy or Switzerland, where blue is often the gentlest option

The French for off-piste; often seen on signs where there is no ski patrol

A refreshing cocktail made with elderflower syrup, prosecco, soda and fresh mint. More common in Austrian and northern Italian resorts than in France.

A slow-moving conveyor belt that transports skiers uphill, typically used on beginner slopes and ski school areas. Usually covered by perspex bubble

Bumps formed by repeated turning in the same spots on a run. Can appear on or off-piste

Skiing outside of marked runs, on ungroomed natural snow. At own risk and a qualified guide is highly recommended

An intermediate technique where both skis remain parallel throughout the turn. The key milestone after snowplough

A small family-run guesthouse. Traditional accommodation in Austria; also found in Italy and Bulgaria.

A marked and groomed ski run. British skiers use slope or run. In the US and Canada they are referred to more often as trails

Lightweight aluminium or carbon sticks used for balance, timing turns and pushing on flat sections. Also called ski poles or sticks.

Fresh, light, dry snow. What every skier dreams of waking up to (and being able to ski!)

Melted cheese scraped over potatoes and charcuterie. A French and Swiss Alps classic

Intermediate to advanced slope. The standard challenge step up from blue across France, Austria, Italy and Bulgaria

Ski trousers with a bib/braces, very common British terminology for ski trousers.

Generic English terms used interchangeably with domaine skiable (in France) and Skigebiet (in Austria)

Rigid plastic boots that clip into ski bindings. Getting a proper boot fitting at hire or purchase is essential — ill-fitting boots are the most common cause of discomfort on the slopes.

Insulated, waterproof hand coverings worn on the slopes. A spare pair is always worth packing.

The credit card size card that grants access to lifts. Often loaded onto a rechargeable card (e.g. Skidata in Austria).

Accommodation with direct access to the piste from the door. Highly sought-after and typically premium-priced. Less common in Italy, Switzerlan, Austria and Bugaria as accommodation is generally in the resort/village at the bottom of the slopes

The German/Austrian equivalent of domaine skiable — the full ski area of a resort. Seen on maps and signage in Austria

Over-wet snow at lower altitudes or on warm days. Heavy and slow

The basic beginner technique where ski tips are pushed together to slow down or stop. "Pizza" is the child-friendly term used by most ski schools

A surface lift where one or two skiers stand either side of a T-shaped bar that pulls them uphill. You rest the bar against your thighs rather than sitting on it. Less common now on but you can still find them across European resorts

A hearty Savoyard dish of potatoes, reblochon cheese, lardons (bacon) and onions. A staple in French resorts

Hot mulled wine. The go-to slope-side drink for many in French resorts.