FlyerTalk Forums - View Single Post - The Problem with Champagne on the Ground is It’s Prosecco
Old Sep 8, 2019, 11:13 am
  #10  
krispy84
 
Join Date: Jul 2014
Location: UK - Hampshire & London
Programs: Mucci de Guardian des Celliers des Grands Crus 1e Classé, plus BAEC.
Posts: 2,734
Originally Posted by Eastbay1K
Many premium carriers serve "substandard" bubbles for the reason mentioned above. Duty costs can be substantial. Glassware? Carrier specific. I don't know if the FAA requires that actual glassware is removed prior to gate departure (for US carriers), but I wouldn't be surprised if this is the case.

As for the general proposition, sheesh, it is maybe 4 ounces of a cool beverage prior to departure, and esnobismo exhibited on the topic over the course of Flyertalk history is well, speshul. I'll suffer with a plastic cup of the pre-departure swill so long as my Lorren Parry Aye Granne Saw Selle is chilling to perfection during boarding, taxi, and takeoff.
AA serve LPGS?

I shudder to think of the tortuous pronunciations that are inflicted on the poor wine.
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