Originally Posted by
Tobias-UK
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.
Shock! Horror! For once I'm going to have to agree with a negative QR comment.
Just this afternoon Mrs PtF and I were flying QR F AMM DOH (on a 15 month old 777 - but that's another story). The pre-flight rose champagne we were served was literally undrinkable - it hadn't been chilled at all; it was at room temperature. In QR's defence the CSD advised that they have to lock all alcohol away until boarding is in progress; giving them no time to chill the champagne for pre-departure drinks.