Champagne Powder
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Champagne powder is a very smooth and dry snow, which is great for skiing. The term originates from the ski resorts in the Rocky Mountains, which often have these snow conditions.
[edit] Locations
The atmospheric conditions required to produce champagne powder can occur at all ski resorts, but they only turn up regularly in the high snowy Rocky Mountain valleys. This is the case particularly in the U.S. states Montana, Utah and Colorado. Champagne powder is also common in Alaska and in Canada, from British Columbia to Alberta.
Significant snowfall often begins as early as November or December in the Rockies which produces fresh powder. However, the best conditions for champagne powder are in February when snowfall is heaviest.
[edit] Formation
The main cause of the formation of champagne powder is the arctic high pressure areas that turn up over the Pacific Ocean and transport cold air into the south. This produces the high volume of snow and powder.
The snow in the Rockies is a bit warmer when it snows, what is important for the development of the snowflakes. As a result of the cold air at an altitude of 3000 to 4000 meters the snow cools down immediately and freezes. Also, due to its altitude, the snow also remains extremely dry and doesn't get wet and heavy.
The climate in the European Alps is influenced by the Atlantic Ocean, which provides humid air but doesn't normally become cold enough. This produces a large amount of powder as well, but not quite as much as in the Rockies.
Also in The Iran mountains, there is Champagne Powder, also known as Persian Powder.
