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A Weekend of Old and New - Lufthansa first & business, Air New Zealand business

A Weekend of Old and New - Lufthansa first & business, Air New Zealand business

Old May 11, 2011, 1:57 am
  #31  
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Lufthansa
First Class menu
Munich First Class Lounge
April 2011



Breakfast

Freshly pressed juices
Orange
Kiwi
Grapefruit
Mango Smoothie

Coffee/Tea/Hot Chocolate
Coffee / cappuccino / milk coffee / latte macchiato
Espresso / espresso macchiato
Selected Samova tea
Hot chocolate

Fruits/Yogurt/Cereals
Yogurt with fruit
Fruit salad with acacia honey
Homemade bircher granola
Fresh fruit
Cornflakes
Oat flake

Ham/Sausage/Cheese/Fish
Salami / southern Bavarian ham
Scottish salmon
Cottage cheese / camembert

Freshly cooked egg dishes
Soft boiled egg
Scrambled eggs / omelette / fried egg of your own choice with bacon, sausage, herbs, grilled tomato
Pancakes filled savoury or sweet

From our own bakery
Bread rolls / baguette / toast / various breads / butter croissant / danish pastry

Jams/Honey


Menu

Starters from the buffet
Antipasti
Sushi selection
Baby leaf salad with various toppings

Soups
Chicken consomme with truffled herb dumplings
Cress cream soup with smoked salmon

Fish
Tagliatelle in cream cheese sauce with dried tomatoes and basil, with fried king prawns

Vegetarian
Ratatouille risotto with grated grana padano


Welcome to Italy
Pink roasted veal fillet with filled bell on tomato rice

Pan fried
"Viennese" schnitzel with luke warm potato salad
Grilled beef filet steak on confit scallions and mini baked potato
Tenderloin stripes "Cajun seasoning" on colourful spring salad

Bavarian delicacies
Munich veal sausage with sweet mustard
Bavarian meat loaf
Fried sausage from Nuremberg on sauerkraut

Desserts from the buffet
Creme brulee served in a jar
Mango-passion fruit cream
Fresh fruit salad with berries and acacia honey
Various cakes
Nougat-mousse with glazed kumquats

Todays special
Dear Guest,
We offer you a daily changing special. Please ask our service team!


Beverage selection

Aperitif
Palomino fino extra dry "Tio Pepe", Gonzales Byass
Sanchez Romate fino reserva especial sherry
Sanchez Romate cream reserva especial sherry
Campari Orange
Gin Tonic
Dry Martini

Digestif
Amaro "Quintessentia", Nonino
Averna
Underberg
Caipirinha

Champagne
Champagne Duval Leroy Brut
Champagne Rose Brut, Janisson & Fils A Verzenay
Champagne Grand Cru Brut, Janisson & Fils A Verzenay

White Wine
2007 Chadonnay Novas Winemakers Selection, Emiliana, Chile
2008 Chateau La Verriere Bordeaux Blanc, Frankreich
2006 Rotgipfler Reserve, Johanneshof, Osterreich
2009 Dreistern Grauburgunder Spatlese Trocken, Kiefer, Deutschland

Red Wine
2007 Pinot Noir, Dr H Thanisch, Mosel, Deutschland
2006 Casa de Santar Dao, Reserva, Portugal
2006 Quinta do Gradil, Martim Joanes Gradil, Estremadura, Portugal
2005 Spiga Ribera del Duero, O Fournier, Spanien
2003 Chateau Belgrave, Cru Classe, Haut Medoc, Frankreich

Mineral water
Rosbacher Naturell
Apollinaris
Vittel
San Pellegrino
Staatlich Fachingen
Perrier
Taunusquelle

Soft Drinks
Coca Cola
Coca Cola Light
Coke Zero
Fanta
Sprite
Ginger Ale
Tonic Water

Juices
Black currant
Peach

Draft beer
Schneider wheat beer
Weihenstephaner pils
Augustiner beer

Bottled beer
Beck's
Erdinger wheat beer

Non alcoholic beer
Beck's
Erdinger wheat beer

Candle Light Dinner
Dear Guest,
What about a romantic candle light dinner? Don't hesitate, please ask our service team!

Detillate aus Kernobst
Quitte vom Hausgarten, Etter
Quittenbrand, Faude Feine Brande
2007 Konstantinopeler Apfelquitte
Augustus Rex
Quitte Edelbrand, Liebl
Williamsbrand Unfiltriert, Lantenhammer
Gellerts Butterbirne, Augustus Rex
Williams Selection, Freihof
Williams Christ Birnenbrand, Weis
2006 Frankischer Wildbirnenbrand, Henninger
Subirer, Hammerle
2009 Rote Williamsbirne, Martin Doll
Gravensteiner, Studer
Zwetschge Selection, Freihof
Wildpflaume Edelbrande, Gierer
Platinum Edelster Obstrbrand, Schwechower
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Old May 11, 2011, 2:02 am
  #32  
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ooops
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Old May 12, 2011, 8:00 am
  #33  
 
Join Date: Sep 2009
Posts: 366
Thanks for the report.

Originally Posted by Kiwi Flyer
Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harr, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.
Out of interest, how was the wine selection? Was it 3 white, 3 red?
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Old May 13, 2011, 2:29 am
  #34  
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Originally Posted by Aerosett
Thanks for the report.



Out of interest, how was the wine selection? Was it 3 white, 3 red?
Here is the wine list. I enjoyed the Mills Reef.


Air New Zealand
Business Premier and Business Class menu
Wine Guide
February to July 2011


Sauvignon Blanc

Lawson's Dry Hills
Marlborough
Sauvignon Blanc 2010
Picked from a broad cross section of soil types and microclimates, this wine has a beautifully lifted nose of lemongrass, passionfruit, lemon sherbet and green herb aromas. The palate has great concentration with crisp acidity providing freshness and emphasizing the juicy citrus, zingy lime, passionfruit and fresh cut grass flavours.

Summerhouse
Marlborough
Sauvignon Blanc 2009
Uplifted perfume of exotic Pacific fruits, flowers and hints of lime zest. The palate is packed full of fresh, juicy vibrant flavours and a wonderful texture. The citrus and tropical fruit flavours linger on the firm acid finish. Enjoy this wine now whilst young and vibrant, or enjoy it as it continues to mature.

Two Rivers of Marlborough
"Convergence"
Sauvignon Blanc 2010
A convergence of flavours from four separate vineyards located on the banks of the Wairau and Awatere Rivers. Harvested at optimum ripeness, the grapes were gently pressed and fermented at cool temperatures, in stainless steel to maximize fruit purity and character. This wine has intense tropical and gooseberry fruit characters and a classic mineral finish.

Wither Hills
Marlborough
Sauvignon Blanc 2010
Intense gooseberry, tomato leaf, fresh cut fennel and red capsicum characters underpinned by the classically pungent melon, guava and passionfruit aromatics, immediately fill the senses. The palate is extraordinarily balanced with bright seamless acidity, a concentration of brably grapefruit, mineral lemongrass flavours and a long supple lingering finish.


Chardonnay

Forrest
Marlborough
Chardonnay 2008
Rich toasty oak on the nose with lovely yeast lees derived, oaten/toffee biscuit aroma. It abounds with citrus (lemon/grapefruit) and stonefruit (nectarine/white peach) flavours. Subtle nuances of spice and cinnamon coming through on the palate mixed in with a delicate slightly buttery long lasting finish. Soft and harmonious with excellent depth and weight on the palate.

Palliser Estate
Martinborough
Chardonnay 2008
This wine is a youthful and ravishingly scented on the nose displaying peach, tropical fruit and toasty oak characters. The palate is superbly concentrated and richly textured with well integrated acidity and a lengthy finish. The wine is multi-layered and beautifully woven with a crisp dry finish. A stunningly classy Chardonnay that is immediately drinkable but will keep well for a few years to come.

Waimea Estates
Nelson Chardonnay 2009
The Waimea Chardonnay 2009 has been described as "the quintessential New Zealand Chardonnay style". It is a great expression of the Nelson region. 100% barrel fermented, this wine has aromas of white peach and ripe citrus on the nose, with notes of spice and vanilla from the oak. The palate is rich and mouth-filling, ripe citrus characters tempered by subtle oak tannins, and a long, soft and creamy finish.

Waipara Hills
Soul of the South Waipara
Chardonnary 2008
This wine is pale yellow in colour with hints of green. The nose, tropical aromas of melon, apple and pineapple with a hint of butterscotch. Fresh apple and melon flavours run through the palate. Moderate weight and a beautiful texture yet with a crisp finish.


Premium Aromatic Wines

Five Oaks Estate
Hop Kiln Nelson
Pinot Gris 2009
A single vineyard Pinot Gris with aromas of soft pear and gala apple. The palate is crisp and fresh showing excellent spice, ginger and fresh white flesh pear flavours.

Hunter's Wines
Marlborough Riesling 2009
A youthful wine exhibiting fresh lime/citrus characteristics with hints of tropical fruits. The wine is light lemon/green in colour and presents a strikingly long finish on the palate. Its invigorating acidity supports the lively and crisp structure of the wine and will reward cellaring for the next 5 to 6 years.

Kahurangi Estate
Trout Valley Nelson
Pinot Gris 2010
The Pinot Gris grapes have been selected from three vineyards from the Waimea Plains in the Nelson Region. This vintage has had the best growing conditions within the last decade with low yields producing faultless grapes with true cool climate growing conditions. Delicate floral characters lead to ripe pears and ginger with a silky elegant finish.

Lawsons' Dry Hills
Marlborough Gewurztraminer 2009
Picked as optimum flavours were reached, the powerful nose is classical Gewurztraminer - rose petal, lychee and musk, with a background of lemon, ginger and coriander aromas. The palate showcases a great mouthfeel with soft, sweet fruit on the mid palate, yet finishing just off-dry. Abundant flavours of citrus, lychee, spice and floral dominate the palate.

The New Zealand Wine Company
Sanctuary Marlborough
Riesling 2009
The wide range of flavours this gorgeous wine exhibits is the result of blending from different soils and fruit maturity across four Marlborough vineyards. Plenty of tropical fruit, citrus (lime, tangelo, orange) and light spice on the bouquet. A good tight entry to the palate, a very textural and fleshy middle and a good long finish.
Winner : Gold Medal 2010 Air New Zealand Wine Awards


Pinot Noir

Craggy Range
Te Muna Road Vineyard
Pinot Noir 2009
Fragrant aromatics of red fruits, plum, flowers, spice and earth. 2009 is a year of seamless structure, satin tannins and gentle supporting acidity. The palate is pure, long, very finely textured and holds a mix of red berries, violets, ruby grapefruit, liquorice and exotic spice. The wine finishes with length, poise and delightful focus. A great match with salmon, game birds, pork or lamb fillet.

Gibbston Valley Wines
Central Otago Pinot Noir 2009
Excellent colour, with good depth. Highly fragrant nose with blueberry, clove, spice and earthy aromas. The palate exudes charm; ripely luscious at the fron with beautifully flowing fruit that is both expansive and delicate. The fruit coats complex, dense and agreeably soft tannins. A very alluring wine.

Gladstone Vineyard
Wairarapa Pinot Noir 2009
With intense black plum and floral character on the nose, this wine has lovely sweet and sour black cherry and savoury elements that integrate well with the underlying oak. The palate is fruit dominant in its youth, with firm tannins that will open up and soften with age as the savoury, spicy complexity develops. Drink now, or cellar for up to 10 years.

Villa Maria
Marlborough Cellar Selection
Pinot Noir 2008
A perfumed bouquet of red and dark cherries, plums and spice notes. Fruit driven and elegant, with long layers of flavour, full-bodied and well-balanced with fine, grainy tannins. This wine is concentrated and rich - an elegant Pinot Noir with finesse and complexity.

West Brook Winery
Marlborough Pinot Noir 2009
A vibrantly coloured selection of Marlborough Pinot Noir, the nose is perfumed with red plum, raspberry and mocha. The palate is savoury and refined, with red fruits mingling with cherry wood and an elegant balance of earthy tannins and a mineral finish.


Premium Red Wines

Mills Reef
Gimblett Gravels
Reserve Cabernet Merlot 2008
This deep purple-red wine offers sweet blackcurrant and blackberry aromas and notes of mint, smokiness, mocha, floral and spice. On the palate, luscious blackcurrant and plum flavours meld with a rich olive savouriness and supple velvety tannins, yielding a nicely weighted wine with power and length, yet refined and graceful. Extremely enjoyable now, it will also reward cellaring for up to 5 years.

Mission Estate
Gimblett Gravels
Reserve Merlot 2009
This Merlot was grown on Mission's Gimblett Gravels vineyard and hand-harvested over 5 passes in a 2-week period. This ensured every bunch in the vineyard was harvested at optimum maturity. Each parcel of fruit was fermented and matured separately. After careful ageing in French oak barrels the best parcels were assembled to make this blend. The wine has a vibrant colour with aromas of plum and dark berries.

Squawking Magpie
"The Stoned Crow"
Syrah 2008
An intense and elegant wine with strong oak, berry, plum and pepper flavours plus a suggestion of earthy characters. Opulent, dark in colour with subtle tannins, a delicious wine to accompany beef, lamb and all red meets. Also try with a gourmet cheese to extract the great flavours of Syrah.
Winner : Trophy 2010 Air New Zealand Wine Awards

Villa Maria
Hawke's Bay
Cellar Selection
Syrah 2008
A deeply coloured wine featuring purple and crimson tints in the glass and vibrant blueberry, red plum and peppery Indian-spice aromas on the nose. The palate is medium-bodied in style with a juicy and supple texture, finishing with rich, silky tannins and generous length.
Winner : Gold Medal 2010 Air New Zealand Wine Awards


Dessert Wines

Allan Scott
Marlborough
Late Harvest Riesling 2009
Apricot, white stone fruits and spice with beeswax contributed by the "noble rot" botrytis control the aromas. A viscous concentration of these fruits, levelled out and balanced with juicy acid seduces the palate to construct a lengthy and satisfying mouthful. The Allan Scott Late Harvest Riesling is an ideal accompaniment to pate, blue cheese, pears, and many dessert dishes, and is perfect for drinking at present or can be cellared for future enjoyment.

Forrest Estate
Marlborough
Botrytised Riesling 2009
The 2009 sweet wine is gorgeous - adding to a long pedigree of superb Forrest, Marlborough Botrytised Rieslings. It's deliciously ripe, exudes lovely citrus fruit, apricot and spice flavours, a botrytised honeyed fragrance, finely poised, crisp pure and rich. A world class sweet wine.
Winner : Elite Gold Medal 2010 Air New Zealand Wine Awards

Konrad
Marlborough
Sigrun Noble Two - 2008
A full straw gold colour with subtle green hues. Enticing aromas of ripe apple, fig, dried apricot and quince with a whiff of toffee from barrel fermentation. As the nose opens up further aromas of pineapple, lychee, and guava reveal themselves. The finish is long and rich, oozing with ripe treacly fruit and balanced perfectly with cleansing acidity.
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Old May 15, 2011, 4:20 pm
  #35  
 
Join Date: Sep 2009
Posts: 366
Originally Posted by Kiwi Flyer
Here is the wine list. I enjoyed the Mills Reef.


Air New Zealand
Business Premier and Business Class menu
Wine Guide
February to July 2011
Thanks for taking the time to post that.
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Old May 20, 2011, 12:12 pm
  #36  
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Apologies for the delay. I'm trying to get the next part up before my flight.
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Old May 20, 2011, 12:32 pm
  #37  
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MUNICH to LOS ANGELES (MUC-LAX) on Lufthansa A340-600 in first class

A modest walk to the gate. The extra security screening for US-bound flights that was in place last time I flew from Munich to USA is gone, but there was a passport check before the gate area to speed up boarding. Boarding started a couple of minutes after I arrived at the gate. Dang - there was enough time for another drink in the lounge.

I was soon settled into my seat, glass of bubbly in hand and reading some reports while boarding continued some distance behind me through door 2L. On today's flight the first class cabin was half full so plenty of space, particularly as the other 3 passengers had all chosen to sit in the first row.

The food, drinks, service, seat and entertainment were the usual you come to expect from Lufthansa. LH is a bit glacial in terms of improving things for customers, but in a glass half full mode this is good as "enhancements" also happen infrequently. That said, I noticed the IFE was showing different movies on the flight back compared with the flight over, despite neither flight being near the end or start of a month.

The flight itself passed in a blur of drinking, eating, attempting to sleep and failing, and drinking some more. Sitting at the rear of the cabin I was more easily able to watch the scenery go by without disturbing others. I remember when I first started flying longhaul and it was never a problem to have window blinds up on day flights. These days every airline seems to want to keep everyone in the dark so passengers can be more placid. There is an alternative way - keep the drinks flowing. Of course that doesn't work for all passengers.

We were a long way ahead of schedule and so took a circuitous approach along the coast, with stunning views as we banked left and right over the canyons, hills and city sprawl. Even so we touched down very early and I was looking forward to having enough time in transit for a shower.

We had a moderate taxi but stopped on a taxiway for half an hour due to congestion at the terminal. So much for arriving early.
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Old May 20, 2011, 12:33 pm
  #38  
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Lufthansa
First Class menu
Munich to Los Angeles
April 2011


Cuisine

Choice of Hors d’oeuvres

Caviar with the traditional Garnishes

Smoked Tuna with Citrus Salad and Watercress

Pastrami and Sauerkraut presented with Russian Mustard Sauce

Rice Paper Wrap with Asian Vegetables, Angel Hair Noodles, Mango and Soy Sauce with toasted Sesame

Salad or Soup

Caesar Salad Classic
with your Choice of Macadamia Nut Oil or Caesar Dressing

or

Boston Clam Chowder

Choice of Main Courses

Pepper crusted Swordfish and light Bell Pepper Sauce
presented with POtato and Mushroom Stew

Ravioli filled with Mozzarella Cheese and Basil, stewed Rucola and Tomatoes, Butter and Lemon Sauce

Duck, Duck, Duck
Trilogy of Duck, Breast, Meat Loaf and Ravioli
served with Cranberry Relish, Leaf Spinach, Sweet Potato and Vanilla Mash

Lufthansa Classics
In March : Wiener Schnitzel, Escalope of Veal with Cranberries and Potato Salad

In April : Marinated Spare Ribs with Corn-on-the-Cob and Oven-baked Potatoes with Creme Fraiche

Selection of Cheese and Dessert

Pont-l'Eveque, Bleu de Gex, Sainte Maure Goat Cheese, Appenzell Cheese and Brie
presented with Rhubarb and Curry Chutney, Grapes and Pecan Nuts

Cheesecake Lollipop Tree
Cheesecake with white Chocolate, Coconut and Chocolate Chips, Lemon Thyme with Raspberries and Bubblegum whipped Cream

Apple and Blueberry Crumble with Whiskey Ice Cream


We are pleased to serve you a selection of canapes, biscuits and fresh fruits during the flight.

Lufthansa Classics
Rediscover the charm of traditional recipes. We are happy to offer you the choice of a favourite dish from the international cuisine in addition to the suggested menu of our star chef.


LH 452,458 03/11-04/11


Vinothek

Champagne

“Allegra”, Champagne Jacquart, Frankreich
600 growers owning 800 hectares of their own vineyards in the Montagne de Reims, Cote de Blancs and Vallee de la Marne have joined together under the name Jacquart. This guarantees a broad selection of 130 Crus, of which 10 are classified as Grand Cru and 22 as Premier Cru, allowing the winemaker to compose authentic cuvees. It is no wonder that Jacquart Champagne was served at the award ceremony for the Noble Prize in Stockholm. The Jacquart success story is continued with Cuvee Allegra, which is made up of more than half pinot noir and white chardonnay grapes. This is Champagne which dazzles with its elegant fruit and fine mineral notes. It promises a pleasurable experience, not just as an aperitif but also when served with elegant shellfish, light fish dishes and caviar.

Monthly Proposal

2005 "Astrales" Ribera del Duero, Bodegas Los Astrales, Spanien
The Duero, which traverses the Iberian Peninsula, is the wine river par excellence. In Portugal, it is known as the Duoro and is famous for great port wines, while in Spain numerous top wines are produced on its banks. The best come from the region Ribera del Duero, which is named after the river. The Romans were the first to recognise the potential of this wine region and later the church and nobility continued the wine-growing tradition. The conditions are ideal : the climate is dry with only about 450mm of rain in the course of a year. In return, there are 2350 hours of sunshine. The marked difference between day and night-time temperatures is most advantageous for the grapes as these fluctuations allow them to become more aromatic. Although the wine-producing region Ribera del Duero is one of the most famous in Spain, true discoveries are still possible here. One of these is the Romera de la Cruz family, in the third generation, who produce wines from well-known vineyard sites, one of which is Los Astrales. Along with Eduardo and Alberto Garica, the Romera de la Cruz family has set real standards. Astrales, made from tinto fino, is an intense purple red colour with violet reflexes and a black core. The bouquet is characterised by rich aromas of dark berry fruit, preserved figs and fine oak spiciness as well as touches of vanilla, chocolate and toasty notes. On the palate the wine is most pleasing with its superb fruit, subtle touch of oak and persistent finish.

Aperitif

Campari
A red mild bitters-type cordial.

Sherry Amontillado Hidalgo
Amber-coloured, off-dry sherry, elegant and mile, with an added, subtle residual sweetness that gently flatters the palate.

White Wine

2009 Jesuitengarten Riesling Grosses Gewachs, Weingut Bassermann-Jordan, Deutschland
The Basserman-Jordan family has always invested in the best vineyards, like the Jesuitengarten in Forst. Quality and sustainable viticulture are also important to the present-day owner, Achim Niederberger. This includes, for example, turning to organic methods of production : preventative pest management using natural preparations as well as more and more work by hand. This allows a rich biodiversity of flora and fauna to establish, which helps our efforts to produce natural, sustainable wines. This effort and care can be tasted in the glass, expressed as fine, mineral notes, juicy peach and apricot fruit aromas veering almost to the exotic, as well as a pleasing, fresh and yet full taste.

2007 Chateau de Rully, Rully Premier Cru, Antonin Rodet, Frankreich
The Cote Chalonnaise adjoins the Cote de Beaune to the south and the style of the wines produced here is very similar to that of its more famous neighbour in the north. The chalky soil mixed with clay provides ideal growing conditions and the more continental-influenced climate allows for a slow ripening period. Later, the classic maturation in pieces, the small Burgundian oak barrels, also contributes to the success of these complex wines. This gives a wine like the 2007 vintage which is showing an elegant maturity. It has aromas of ripe citrus fruit, juicy pears and a touch of toastiness as well as a juicy, creamy palate. This is a wine of intensity and great length.

2010 "Pierneef Collection" organically grown Sauvignon Blanc, La Motte, Sudafrika
Hanneli and Hein Koegelenberg have taken the former traditional wine estate La Motte in Franschhoek to new heights. With their wines they are deliberately going the way of individuality and quality. They have dedicated their best sauvignon blanc, produced according to the principles of organic wine production, to the famous South African artist, Pierneef. This is a aromatic wine with hints of grapefruit, citrus fruit and elegant, mineral notes. The tremendous freshness and minerality as well as the lively acidity on the palate point stylistically to a classic Sancerre, which makes this sauvignon blanc a real moreish pleasure.

Red Wine

2004 Chateau Dassault, Saint-Emilion Grand Cru Classe, Frankreich
The name Dassault stands for perfection, not only of aircraft, but also wine-making. Laurence Brun makes no compromises when running the wine estate she purchased in 1955 from the legendary aircraft producer Marcel Dassault. Thanks to labourious hand harvesting and strict selection of the merlot, cabernet franc and cabernet sauvignon grapes, she ensures that the quality of the terrior comes to the fore. Finally maturation in barrique rounds off the character of the wine, which shows intense berry fruit with hints of vanilla and toastiness, as well as elegant weight and a mineral character on the palate.

2006 Zweigelt Reserve, Thermenregion, Weingut Aumann, Osterreich
The Thermenregion, south of Vienna, is worth discovering as a true wine revolution is happening here. The days of simple wines suitable just for serving in the typical Austrian wine taverns are gone. Today wine producers are increasingly going for quality, and this includes the Aumann wine estate. This Zweigelt Reserve is the product of an outstanding vintage and was matured in new French oak barriques. It shows an intense spiciness, fine balsamic notes, aromas of vanilla and toast as well as rich, dark berry fruit. On the palate the silky tannins as well as excellent, aromatic length shows Austria's potential for quality.

Dessert Wine

2009 Oberrotweiler Kasleberg Kerner Auslese, WG Oberrotweil, Deutschland
The grape variety Kerner was created as a crossing between the red variety trollinger and the white variety riesling in 1929 in Wurttemberg and was named after the Swabian poet Justinus Kerner. Although often found in its homeland of Wurttemberg, it is an unusual variety to find in the Kaiserstuhl in Baden. This is rather astonishing when you taste the quality of this Auslese dessert wine which is most flattering with its elegant aromas of orange, candied fruit and orange blossom.

Monthly Proposal

Schwabischer Whisky aus Bio-Alb-Dinkel, Bosch Edelbrand, Deutschland
Whether in Bavaria, Franconia or Wurttemberg, whisky is one of German distillers' new discoveries. Often produced from regional types of grain, the whiskies have their own unique character. The panoply of aromas stretches from mild to malty and there is also a huge array of appealing flavours. The Bosch distillery in the Lenning valley produces its whisky from organic spelt, which is grown on the Swabian Alps. For the Boschs it is taken for granted that they use only the best raw materials. The character of the landscape reveals itself in the finished product which shimmers amber in the glass and which shows an elegant, subtle malty bouquet, as well as delicate sweetness and restrained smoky notes on the palate.

Spirits

Jack Daniel’s Tennessee Whiskey Old No 7
Jack Daniel's gives a smooth taste with hints of caramel, vanilla and almond notes and a touch of fruitiness.

Johnnie Walker Blue Label
Blue Label is a blend of 16 years old whiskies with an opulent bouquet and the typical peaty character.

Bushmills Malt 10 Years old
This classic is triple distilled and has typical aromas of vanilla, malt and a touch of honeyed sweetness.

Smirnoff Red Vodka
In order to achieve its extraordinary purity, this vodka is triple distilled and filtered ten times.

Bombay Sapphire Distilled London Dry Gin
The secret ten ingredients of this gin are giving him an aromatic character.

Cognac Lhraud Cuve 30
The cognacs to be found in the distillery's "paradise" blended together to create the outstanding Cuvee 30.

Calvados Pays d’Auge AC, Daron
A fascinating spirit with clear apple fruit and a touch of pear and vanilla.

Fernet Branca
Around 40 herbs and spices form the base of Fernet Branca, including gentian and elderflower.

Tequila
Exclusively on flights to and from Mexico.

Walcher Williams Exclusiv
The Walcher family produces delightful fruit brandies with juicy, long-lasting flavour.

Etter Kirsch
Made from the Swiss “Lauerz” cherries, full-bodied, aromatic and refined.

Liqueur and Port

Baileys Irish Cream
This is a true classic from Ireland with fresh Irish cream, Irish whisky, chocolate, caramel and vanilla.

Late Bottled Vintage Port, Niepoort
An elegant, stylish port with intense berry fruit, aromas of plums and touch of chocolate.

Cold Beverages

Mineral water
Apollinaris, sparkling natural mineral water
Vio, natural mineral water

Fruit juices
Apple Juice
Tomato Juice
Orange Juice

Soft Drinks
Coca-Cola, Coca-Cola Zero, Sprite
Kinley Tonic Water, Kinley Bitter Lemon, Kinley Ginger Ale

German Beer
Warsteiner Premium Verum
Warsteiner Premium alkoholfrei
Erdinger Weibier

Hot Beverages

Jacobs Kaffee
Royal Diplomat 100% Arabica Coffee from the Highlands

Nespreso Espresso und Cappuccino, 3 Grands Crus des Kaffees
Ristetto : A short, full-bodied and intense Espresso with a pleasantly lingering taste.
Volluto : A lightly roasted blend with a subtle, yet present body and hints of biscuit, redolent of cereal, enhanced by a touch of acidity and a fresh and light fruitiness.
Decaffeinato : This is a light and delicate decaffeinated variety which strikes a good balance between mildness and acidity.

Masala Tee
Exclusively on flights to and from India

Eilles Teespezialitten

Darjeeling Royal First Flush Blatt
Harvested in springtime in the best tea gardens of the Himilayan foothills, this superior quality shows a lot of white leaf toips after the winter’s rest in Northern India. Its aroma is crisp and fresh, reminiscent of lilies of the valley, its color pale orange.

Earl Grey Premium Blatt
A blend of Darjeeling, Ceylon and Chinese teas enhanced by aromatic oil from the finest bergamot fruit. A classic, copper-red in the cup, especially enjoyable with pastries and cake.

Yogi Tee Grune Harmonie Bio
Two time-honoured traditions of the Far East harmoniously come together in this green-tea blend with kombucha, the elixir of life. Hints of lemongrass and peppermint create a revitalizing taste sensation.

Pfefferminz Tee
Select, finely-cut peppermint leaves to renew and refresh the entire body. Enjoyment for mind, body and soul.

Rooibos Lemon Fresh
Lemongrass and the aroma of sun-ripened lemons give this smooth rooibos from South Africa its cooling touch. A refreshing, caffeine-free indulgence!

Yogi Tee Himmlischer Gluckstee Bio
An ayurvedic blend of spices and herbs based on the ancient Indian wisdom of life. It has a pleasant taste and is a benefit for your body, mind and soul. A composition containing cinnamon, ginger, hops, lavender, aniseed, basil, pepper and cardamom. All ingredients are organic. Cheerful placidity is the most beautiful spiritual condition.

03/04-2011



Herbs

Cold and hot Specialties

Sliced Tenderloin of Beef Mediterranean Style, Tete de Moine, Carrots and Pine Seed Vinaigrette

Halibut Roll filled with Brandade
accompanied by green Asparagus and Lime Dip

Orecchiette Pasta with green Peas, Sun dried Tomatoes, Chanterelle Mushrooms, Spinach and Italian Herbs

Cherry Peppers filled with Cream Cheese

Marintaed Artichoke Hearts

Herb Creme Fraiche

Trout Meuniere with Potatoes and browned Butter

Schlutzkrapfen, Tyrolean Dumpling filled with Ricotta and Spinach accompanied by Rucola-Tomatoes

LH 452,458 03/11-04/11
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Old Jun 3, 2011, 11:46 am
  #39  
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Apologies for the delay in completing this report (or the next big trip after this one). I have a long connection later today so hope to get it finished then.
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Old Jun 3, 2011, 3:21 pm
  #40  
 
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Originally Posted by Kiwi Flyer
Apologies for the delay in completing this report (or the next big trip after this one). I have a long connection later today so hope to get it finished then.
Not a problem, hope the next is as good as the previous
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Old Jun 3, 2011, 5:17 pm
  #41  
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Los Angeles in transit

Coming in to immigration we passed the door to T4 immigration. I thought about heading over there to hopefully get smaller queues, but decided not to in case it slowed things down. In any event T4 is further away from the terminal my next flight departs from than TBIT.

Immigration wasn't too busy - waited 10 minutes. I was almost out of immigration when I realised the officer hadn't stamped my passport. I mentioned it and the officer grabbed the passport back to stamp it - thankfully choosing an already fairly full page.

Customs was surprised I had so little luggage and for a moment I though I might be directed to secondary. I was let through. A short walk to T2 where there was a huge queue for pre security boarding pass check. The priority lane is useless at T2 as it funnels to the same BP checkers and you then have the same queues at security upstairs. Queues were long but moving fairly quickly and it only took 20 minutes after entering T2 to reach the lounge.

My passport was checked and boarding pass reissued, as is customary for Air NZ flights to NZ. I was surprised not to be given the onward boarding pass but when I requested it I was able to get it as well.

After all that there wasn't long until boarding. Luckily there was a free shower to freshen up. Afterwards just enough time for a quick drink and send a couple of messages before heading down to the gate. I dallied and missed the escort to the gate (which isn't for finding the gate but rather to force a way through the throngs to enable quick boarding).
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Old Jun 3, 2011, 7:24 pm
  #42  
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I usually like to wait until the end of your reports before posting, but those exquisitely detailed Lufthansa menus have got me trying to figure out a way to get into Lufthansa First Class. I reckon I might have to start putting some miles on Star Alliance carriers. Thanks for another fine job of reporting it all, KF!
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Old Jun 4, 2011, 5:09 am
  #43  
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LOS ANGELES to AUCKLAND (LAX-AKL) on Air New Zealand 777-300ER in business class

This was my first flight aboard the new 77W on Air New Zealand. I'd seen the mockups at Hangar 9 (several times) and also the open day but this was my first flight aboard it.

Despite most of the major changes being in premium economy and economy, I was looking forward to the improvements. Unfortunately, terrible meal service spoiled the flight.
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Old Jun 4, 2011, 5:19 am
  #44  
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Air New Zealand
Business menu
Los Angeles to Auckland
April 2011



Fast Dine Supper

Enjoy our Fast Dine option of hot soup, chunky bread and dessert as a quick bite to eat before going to sleep.

Potato leek and watercress soup with red capsicum cream

Dessert trio of chocolate cherry pecan brownie, raspberry almond cake, meringue with lemon curd, blackberry and toasted rice


Supper


To begin

Cured and seared tuna with salad ratatouille and lobster mayonnaise

From the bakery

Wholegrain sourdough bread, garlic bread, black olive bread

Mains

Pan fried cod with scallop,
wilted spinach, fried shallots and cherry tomatoes

Chefs Selection Plate
Enjoy a variety of flavours inspired by Geoff Scott
Balik smoked salmon with karengo mayonnaise
Fennel and mushroom salad with coriander seeds and raisins
Honey soy glazed pork belly
Sumac chicken with minted yoghurt and lime

Seared New Zealand lamb loin
with jicama slaw and yellow bell pepper salsa, potatoes, onions and broccolini

Vegetarian risotto
with radicchio, asparagus, pea and basil, offered with rocket and parmesan salad and lemon vinaigrette

Salad of star anise duck,
cucumber, soba noodles and black bean dressing

To finish

Ice cream sundae with soy coconut caramel sauce and macadamia nut praline

Dessert trio of chocolate, cherry pecan brownie, raspberry almond cake, meringue with lemon cutrd, blackberry and toasted rice

Fresh fruit selection

Kapiti Kakariki brie, Kapiti Kahurangi blue and Kapiti aged cheddar served with quince paste, fig relish and cracker selection


Self-service Snacks

Help yourself from our range of snacks available for you to enjoy during your flight


Breakfast

Get yourself started with a strawberry smoothie or your choice of juice

From the pantry

Fresh fruit salad
Wild berry compote
Non fat plain yoghurt
Non fat plain yoghurt with wild berries
Plain porridge
Apple and cinnamon porridge
Bircher muesli
Cereal selection of Honey nut granola, Raisin Bran, Weetbix, Corn Flakes, Coco Pops

From the bakery

Mini ham and cheese Danish
Pain au chocolat
Croissant
Wholewheat, white of raisin pecan toast offered with fruit conserve

From the stove

Waffles served with fresh strawberry compote and banana whipped cream

Scrambled eggs with chicken sausage, streaky bacon, cherry tomatoes and potato hash cake

Poached eggs on English muffin with ham, field mushrooms, tomatoes and hollandaise sauce

Hot bacon roll - a warmed roll, buttered and filled with grilled bacon, offered with caramelised onion jam and barbecue sauce


Drinks

Wine

The premium wine selection onboard this flight has been chosen by our wine consultants : John Belsham of Foxes Island Wines, Kate Radburnd of CJ Pask Winery and Jim Harr, nationally recognised wine judge. For details of our onboard wines, refer to your Air New Zealand Wine Guide.

New Zealand Sparkling Wine

Offering a wide range of flavours, from rich, full-flavoured and vibrant styles to those which are finer and more delicate. A superb aperitif choice which also suits a wide range of light or moderately flavoured dishes.

Champagne

Piper-Heidsieck Cuvee Brut, France
This champagne bursts into the mouth with soft generous stone fruit flavours and sweet citrus characters. Traces of liquorice, wild honey and warm brioche add depth and complexity. The finish is fine and long with lemon zest and nuttiness.

Spirits

Glenfiddich Malt Whisky, Chivas Regal Blended Whisky, Jack Daniel’s Black Label, Gordons Gin, 42 Below Vodka, Courvoisier VSOP, Coruba Rum, Ron Bacardi Superior

Port and Liqueurs

Portuguese Port, Grand Marnier, Baileys Irish Cream

Beer

A selection of beer featuring Steinlager Pure, Export Gold, Heineken and low alcohol lager

Soft Drinks

Mineral water, orange juice, apple juice, tomato juice, cranberry juice, pineapple juice, cola, lemonade, L&P (sparkling lemon drink), tonic water, ginger ale, diet cola and diet lemonade

Hot Drinks

Freshly brewed coffee, decaffeinated coffee, English Breakfast tea, hot chocolate, chamomile tea, lemon tea, decaffeinated tea, raspberry and peach, apple and blackcurrant, Earl Grey tea, peppermint tea, jasmine green tea, hot chocolate.


KNZ1_LAXAKL_SUP_111
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Old Jun 9, 2011, 3:02 am
  #45  
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Auckland transit

I power walked to immigration leaving the other passengers in my wake. Smartgate didn't take very long, and nor did customs as I was directed to bypass the x-rays. It was raining lightly so I took the bus across to domestic terminal instead of my usual walk over.

Surprisingly security was open to the usual weekday schedule despite being a public holiday. I entered the lounge using boarding pass scan instead of e-pass since my Air NZ FF number isn't associated with this ticket. Success - I made it before the showers were taken so could freshen up before my flight.

I'd deliberately booked the second flight from Auckland so I'd have time for a shower even if the trans-Pacific flight is slightly late. I also had time for some nice coffee and to check my messages before it was time to board.
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