Originally Posted by
Skimo
On a full hi-J usually no more than 6 to 7 bottles, including pre-take off. The problem with warm wine is due to the generally crappy wine 'chillers' we have. Warm white wine is my pet hate so I always try to stick them in a tub filled with ice and water.
Six to seven bottles chilled, or in total? With seventy CW passengers on a full hi-J plane, one bottle for ten people seems a little meagre....
Does the loading of champagne (and drink in general) vary according to the route? I imagine a mid-afternoon departure to NYC might have a noticeably higher rate of imbibation than an overnight flight back from ISB.