Originally Posted by
final_call
Hi all
This is my first post and not a rant, just a comment to see if anyone has had the same experience. On my last 3-4 CE trips, I noticed that the champagne has not been chilled. What's that all about? Is this the norm now?
As you can see it is an important topic!!
Welcome to FlyerTalk
final_call, and a very special welcome to the BA branch, especially so with such an important topic!
One of my pet peeves when flying is the temperature of the champagne. I like my champagne property chilled and I find many airlines experience difficulty getting this right, especially so pre-departure. I find QR and AA to be the worst culprits for this.
In Club Europe, whilst I don't recall ever having it served it
warm, sometimes I find the temperature is not quite cool enough. The
Champagne de Castelnau needs to be properly chilled to enjoy it.
Hopefully your future flights will have properly chilled bubbles. Welcome aboard ^