The 2016 BA Champagne & Wine thread
Aug 10, 2016, 9:31 am
#226
Join Date: Aug 2004
Location: MAN
Programs: BA Blue, Priority Club Plat (again!), Marriott Rewards Gold
Posts: 541
Cheers hcuk, thanks, will definitely enjoy the flight!
Aug 10, 2016, 9:40 am
#227
Join Date: Jun 2013
Location: London
Programs: BAEC Gold, HHonors Diamond, Marriott Gold
Posts: 1,546
Nobody will blink an eyelid at this, not a problem at all... have a great trip!
Aug 10, 2016, 10:10 am
#228
Join Date: Dec 2009
Location: NB, Canada
Programs: Fairmont, Amex MR, Marriott
Posts: 2,531
Aug 10, 2016, 11:31 am
#229
Join Date: Aug 2005
Location: NYC, FLL
Programs: UA PP 1MM, Marriott Bonvoy LTTE, BA Gold
Posts: 6,324
Aug 10, 2016, 5:07 pm
#230
Join Date: Jun 2016
Location: Oslo
Programs: BAEC
Posts: 204
The LPGS tastes sooooo good, it's hard to stop drinking😉
But yeah, you need to assess your own tolerance, as Tobias-UK points out. Have fun😄👍😄!
But yeah, you need to assess your own tolerance, as Tobias-UK points out. Have fun😄👍😄!
Aug 10, 2016, 6:15 pm
#231
Join Date: Dec 2009
Location: NB, Canada
Programs: Fairmont, Amex MR, Marriott
Posts: 2,531
Aug 14, 2016, 7:28 am
#232
Join Date: Aug 2002
Location: Essex, UK
Programs: BA Executive Club, AZ, VS, AA, UA
Posts: 602
CW wine offerings?
Just a little observation - this thread is very heavy on F wine in the air and the lounge offerings in GF and CCR. As I doubt I'll ever reach that rarefied level, but do have my first CW (TATL, eastbound) coming up soon, any info on current offerings in that cabin?
TIA
TIA
Aug 14, 2016, 8:34 am
#233
Join Date: Aug 2004
Location: MAN
Programs: BA Blue, Priority Club Plat (again!), Marriott Rewards Gold
Posts: 541
Galleries First today in T3.
Champagne: Tattinger or Henriot Rose
White: Cantaluna Chardonnay 2015, Domaine lebrun pouilly fume 2014, Shaw and Smith Adelaide Sauv. Blanc 2015
Champagne: Tattinger or Henriot Rose
White: Cantaluna Chardonnay 2015, Domaine lebrun pouilly fume 2014, Shaw and Smith Adelaide Sauv. Blanc 2015
Aug 14, 2016, 9:05 am
#234
Join Date: Apr 2003
Location: Seattle, Wash. USA
Posts: 1,531
Just a little observation - this thread is very heavy on F wine in the air and the lounge offerings in GF and CCR. As I doubt I'll ever reach that rarefied level, but do have my first CW (TATL, eastbound) coming up soon, any info on current offerings in that cabin?
TIA
TIA
Champagne
Kir Royale
Buck's Fizz
Champagne Tattinger Brut Reserve NV
Champagne de Castelnau Brut Reserve NV
Champagne de Castelnau Brut Rose
White
Albarino 2015
Terras de Lantano
Rias Baixas, Spain
Kendall-Jackson Vintner's Reserve Chardonnay 2013
California
Red
Montecillo Reserva 2010
Rioja, Spain
Hahn Winery Pinot Noir 2014
California
Aug 17, 2016, 11:08 am
#235
Join Date: Dec 2006
Location: NZ
Programs: NZ Gold, BA Gold, QF Silver, IHG Platinum Elite Ambassador, Accor Diamond
Posts: 1,048
GF T5 today the bubbles were Henriot 2009, Henriot Rose and Castelnau Brut. Henriot 2009 isn't half bad, but it isn't Taittinger.
Aug 22, 2016, 3:02 am
#236
Join Date: May 2006
Location: MYF/CMA/SAN/YYZ/YKF
Programs: COdbaUA 1K MM, AA EXP, Bonbon Gold, GHA Titanium, Hertz PC, NEXUS and GE
Posts: 5,839
Just a little observation - this thread is very heavy on F wine in the air and the lounge offerings in GF and CCR. As I doubt I'll ever reach that rarefied level, but do have my first CW (TATL, eastbound) coming up soon, any info on current offerings in that cabin?
TIA
TIA
Aug 24, 2016, 9:40 am
#237
Join Date: May 2014
Programs: BA GGL, Gold for Life
Posts: 590
Concorde room gripes
Just returned from a 3 day New York trip in F (redemption ticket with companion voucher, upgrade voucher etc.) and as my flight to Newark was delayed 3 hours ended up spending 6 hours in the Concorde Room. I wouldn't quite say I get no kick from champagne, but good red wine is what floats my boat, so after a couple of glasses of the LPGS, when it was clearly far too early for anyone respectable to be drinking red wine, at about 09.30 I decided to move on to red. What a disappointment! The choice was between 2 St Emilion Grand Crus, a Chinon, and a new world (possibly American) pinot noir. Why would they have 2 St Emilions, and why no burgundy I thought to myself.
I opted for one of the St. E.G.C.s, the Clos des Jacobins, took it back to my table, and sipped. Oh dear, the bottle had clearly been opened the previous evening, and had that slight smell and taste of boiled cabbage about it, so I took it back, and asked if a fresh bottle could be opened. Much better. When that was gone I thought I would try the Fleur Cardinale, but this too had been opened the night before and was no longer in its prime. It seems that when a bottle is opened and a glass poured, the cork is immediately returned to the bottle, and the bottle goes back in the cabinet. For many powerful new world wines this is probably OK, but for a claret, burgundy or even new world pinot noir this is a high risk strategy. Why don't they use vacu vins or something similar when they close up in the evening? Or do they just think that anyone drinking red wine in the morning deserves what they get?
Seriously though, who does decide which wines are offered on any given day/week in the Concorde Room? And why is it thought OK to serve a wine that was opened maybe 12-15 hours earlier.
I opted for one of the St. E.G.C.s, the Clos des Jacobins, took it back to my table, and sipped. Oh dear, the bottle had clearly been opened the previous evening, and had that slight smell and taste of boiled cabbage about it, so I took it back, and asked if a fresh bottle could be opened. Much better. When that was gone I thought I would try the Fleur Cardinale, but this too had been opened the night before and was no longer in its prime. It seems that when a bottle is opened and a glass poured, the cork is immediately returned to the bottle, and the bottle goes back in the cabinet. For many powerful new world wines this is probably OK, but for a claret, burgundy or even new world pinot noir this is a high risk strategy. Why don't they use vacu vins or something similar when they close up in the evening? Or do they just think that anyone drinking red wine in the morning deserves what they get?
Seriously though, who does decide which wines are offered on any given day/week in the Concorde Room? And why is it thought OK to serve a wine that was opened maybe 12-15 hours earlier.
Aug 24, 2016, 10:08 am
#238
Join Date: May 2009
Location: London
Programs: BAEC
Posts: 2,741
Just returned from a 3 day New York trip in F (redemption ticket with companion voucher, upgrade voucher etc.) and as my flight to Newark was delayed 3 hours ended up spending 6 hours in the Concorde Room. I wouldn't quite say I get no kick from champagne, but good red wine is what floats my boat, so after a couple of glasses of the LPGS, when it was clearly far too early for anyone respectable to be drinking red wine, at about 09.30 I decided to move on to red. What a disappointment! The choice was between 2 St Emilion Grand Crus, a Chinon, and a new world (possibly American) pinot noir. Why would they have 2 St Emilions, and why no burgundy I thought to myself.
I opted for one of the St. E.G.C.s, the Clos des Jacobins, took it back to my table, and sipped. Oh dear, the bottle had clearly been opened the previous evening, and had that slight smell and taste of boiled cabbage about it, so I took it back, and asked if a fresh bottle could be opened. Much better. When that was gone I thought I would try the Fleur Cardinale, but this too had been opened the night before and was no longer in its prime. It seems that when a bottle is opened and a glass poured, the cork is immediately returned to the bottle, and the bottle goes back in the cabinet. For many powerful new world wines this is probably OK, but for a claret, burgundy or even new world pinot noir this is a high risk strategy. Why don't they use vacu vins or something similar when they close up in the evening? Or do they just think that anyone drinking red wine in the morning deserves what they get?
Seriously though, who does decide which wines are offered on any given day/week in the Concorde Room? And why is it thought OK to serve a wine that was opened maybe 12-15 hours earlier.
I opted for one of the St. E.G.C.s, the Clos des Jacobins, took it back to my table, and sipped. Oh dear, the bottle had clearly been opened the previous evening, and had that slight smell and taste of boiled cabbage about it, so I took it back, and asked if a fresh bottle could be opened. Much better. When that was gone I thought I would try the Fleur Cardinale, but this too had been opened the night before and was no longer in its prime. It seems that when a bottle is opened and a glass poured, the cork is immediately returned to the bottle, and the bottle goes back in the cabinet. For many powerful new world wines this is probably OK, but for a claret, burgundy or even new world pinot noir this is a high risk strategy. Why don't they use vacu vins or something similar when they close up in the evening? Or do they just think that anyone drinking red wine in the morning deserves what they get?
Seriously though, who does decide which wines are offered on any given day/week in the Concorde Room? And why is it thought OK to serve a wine that was opened maybe 12-15 hours earlier.
Aug 26, 2016, 1:23 pm
#239
FlyerTalk Evangelist
Join Date: Nov 2008
Programs: AA EXP/LTP, BA GGL/CCR/GfL, HH D/LTD, SPG/MR Plat/LTP
Posts: 10,076
Just returned from a 3 day New York trip in F (redemption ticket with companion voucher, upgrade voucher etc.) and as my flight to Newark was delayed 3 hours ended up spending 6 hours in the Concorde Room. I wouldn't quite say I get no kick from champagne, but good red wine is what floats my boat, so after a couple of glasses of the LPGS, when it was clearly far too early for anyone respectable to be drinking red wine, at about 09.30 I decided to move on to red. What a disappointment! The choice was between 2 St Emilion Grand Crus, a Chinon, and a new world (possibly American) pinot noir. Why would they have 2 St Emilions, and why no burgundy I thought to myself.
I opted for one of the St. E.G.C.s, the Clos des Jacobins, took it back to my table, and sipped. Oh dear, the bottle had clearly been opened the previous evening, and had that slight smell and taste of boiled cabbage about it, so I took it back, and asked if a fresh bottle could be opened. Much better. When that was gone I thought I would try the Fleur Cardinale, but this too had been opened the night before and was no longer in its prime. It seems that when a bottle is opened and a glass poured, the cork is immediately returned to the bottle, and the bottle goes back in the cabinet. For many powerful new world wines this is probably OK, but for a claret, burgundy or even new world pinot noir this is a high risk strategy. Why don't they use vacu vins or something similar when they close up in the evening? Or do they just think that anyone drinking red wine in the morning deserves what they get?
Seriously though, who does decide which wines are offered on any given day/week in the Concorde Room? And why is it thought OK to serve a wine that was opened maybe 12-15 hours earlier.
I opted for one of the St. E.G.C.s, the Clos des Jacobins, took it back to my table, and sipped. Oh dear, the bottle had clearly been opened the previous evening, and had that slight smell and taste of boiled cabbage about it, so I took it back, and asked if a fresh bottle could be opened. Much better. When that was gone I thought I would try the Fleur Cardinale, but this too had been opened the night before and was no longer in its prime. It seems that when a bottle is opened and a glass poured, the cork is immediately returned to the bottle, and the bottle goes back in the cabinet. For many powerful new world wines this is probably OK, but for a claret, burgundy or even new world pinot noir this is a high risk strategy. Why don't they use vacu vins or something similar when they close up in the evening? Or do they just think that anyone drinking red wine in the morning deserves what they get?
Seriously though, who does decide which wines are offered on any given day/week in the Concorde Room? And why is it thought OK to serve a wine that was opened maybe 12-15 hours earlier.
Boiled cabbage? IMHO only possible if someone had drunk directly from the bottle, thus contaminating the content with oral bacteriae flora.
Aug 27, 2016, 3:33 am
#240
Join Date: May 2014
Programs: BA GGL, Gold for Life
Posts: 590
Fair point, although 0930 is hardly the crack of dawn, so the bottle I asked to be opened would almost certainly not be around 10-12 hours later. By 1030 I was not the only one in CCR drinking red.