No room in Auckland Lounge
Apr 24, 2019, 5:22 pm
#212
Join Date: Apr 2018
Location: Auckland, New Zealand
Posts: 52
O/T But this would be more of an issue to me if the “bubbles” weren’t that disgusting dulcet crap. You would have thought they could have put something decent behind the bar.
But it was available to the two cackling passengers gleefully opening it at about 8am last week at AKL International.
But it was available to the two cackling passengers gleefully opening it at about 8am last week at AKL International.
Apr 24, 2019, 8:01 pm
#214
Join Date: Aug 2009
Location: AKL
Programs: NZ Silver
Posts: 1,817
I thought it was a condition of exiting NZ that you had to upload an obligatory bubbles, boarding pass and passport photo to social media, from the Koru lounge?
On a serious note, both cider and Dulcet were in AKL domestic mid-morning this month.
On a serious note, both cider and Dulcet were in AKL domestic mid-morning this month.
Apr 25, 2019, 1:13 pm
#216
Join Date: Jan 2012
Location: Christchurch, NZ
Programs: NZ *E, QF Gold, Hertz President’s Circle, Accor Gold, PanPacific Platinum
Posts: 754
I thought it was a condition of exiting NZ that you had to upload an obligatory bubbles, boarding pass and passport photo to social media, from the Koru lounge?
...and get burgled whilst away. Stupid idea. I smile when I see this repeated
On a serious note, both cider and Dulcet were in AKL domestic mid-morning this month.
...and get burgled whilst away. Stupid idea. I smile when I see this repeated
On a serious note, both cider and Dulcet were in AKL domestic mid-morning this month.
Apr 25, 2019, 4:26 pm
#217
Join Date: Mar 2011
Location: AKL
Posts: 446
I'm always amazed how much silver paint they have left on the embossing on their passport.
Apr 27, 2019, 4:49 am
#219
Join Date: Apr 2013
Location: New Zealand (most of the time)
Programs: Air NZ Elite *G, Honors Gold, IHG Platinum Elite
Posts: 6,119
As a bit of a champagne snob myself I don't totally gree.
Served chilled in a good glass it's a perfectly drinkable bubbly.
The problem is when it's served warm in a plastic cup (like most people would experience it on a plane) it is utterly disgusting.
Served chilled in a good glass it's a perfectly drinkable bubbly.
The problem is when it's served warm in a plastic cup (like most people would experience it on a plane) it is utterly disgusting.
Apr 30, 2019, 3:22 am
#221
Join Date: Sep 2009
Location: Wellington/Dunedin/Auckland/Africa/Pacific Islands/Geneva
Programs: NZ*E
Posts: 182
May 5, 2019, 8:30 pm
#222
Join Date: Apr 2013
Location: New Zealand (most of the time)
Programs: Air NZ Elite *G, Honors Gold, IHG Platinum Elite
Posts: 6,119
I'm in WLG regional now and it reminded me to reply as I'd forgotten after all my flights in recent weeks. I've never seen a day with no Dulcet in WLG Regional - there is a whole shelf in the fridge and two whole shelves of champagne flutes.
May 5, 2019, 10:11 pm
#223
Join Date: Jan 2013
Posts: 223
May 9, 2019, 4:55 am
#224
Join Date: Apr 2018
Location: Auckland, New Zealand
Posts: 52
I think what’s annoying from a FF perspective is that most airlines stock a sparkling that retails for $60-$100 a bottle in an international lounge...not $25. NZ do get the beer selection right though - really enjoy the NZ beers they select and seem to rotate once or twice a year.
May 9, 2019, 3:28 pm
#225
Join Date: Jan 2011
Posts: 646
I have seen ads for champagne breakfast. Some of the nicer hotels in Europe offer complimentary Prosecco or Cremant as part of their breakfast.
When sparkling was missing but still wines was available on the morning at AKL international and deduced it to be a cost cutting measure.
As bad as Dulcet taste to some of you, it is methode traditionalle, hopefully going through some secondary fermentation process. Dulcet is better than at least half the non-Champagne sparkling out there.
Champagne is of course better.
Lindauer would be the Yellow Tail of NZ.
When sparkling was missing but still wines was available on the morning at AKL international and deduced it to be a cost cutting measure.
As bad as Dulcet taste to some of you, it is methode traditionalle, hopefully going through some secondary fermentation process. Dulcet is better than at least half the non-Champagne sparkling out there.
Champagne is of course better.
Lindauer would be the Yellow Tail of NZ.
Last edited by poopbunny; May 9, 2019 at 5:09 pm