Warm Champagne in CE
Aug 28, 2017, 10:53 am
#1
Original Poster
Join Date: Jul 2017
Posts: 26
Warm Champagne in CE
Hi all
This is my first post and not a rant, just a comment to see if anyone has had the same experience. On my last 3-4 CE trips, I noticed that the champagne has not been chilled. What's that all about? Is this the norm now?
As you can see it is an important topic!!
This is my first post and not a rant, just a comment to see if anyone has had the same experience. On my last 3-4 CE trips, I noticed that the champagne has not been chilled. What's that all about? Is this the norm now?
As you can see it is an important topic!!
Aug 28, 2017, 11:11 am
#5
Join Date: Mar 2009
Location: UK
Programs: BA Gold / Hilton Diamond / IHG Diamond Ambassador / Marriot Bonvoy Gold
Posts: 2,533
It's about attention to detail and serving champagne cold and white wine chilled is important. My wife was recentlly offered ice to put in her white wine when she commented it was warm. I mean really🤓 you might do that at home......
Aug 28, 2017, 11:12 am
#6
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,520
It's not the norm but it happens more than occasionally (always has, it is not a recent trend as far as I can tell).
Aug 28, 2017, 11:20 am
#7
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,924
Hi all
This is my first post and not a rant, just a comment to see if anyone has had the same experience. On my last 3-4 CE trips, I noticed that the champagne has not been chilled. What's that all about? Is this the norm now?
As you can see it is an important topic!!
This is my first post and not a rant, just a comment to see if anyone has had the same experience. On my last 3-4 CE trips, I noticed that the champagne has not been chilled. What's that all about? Is this the norm now?
As you can see it is an important topic!!
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.
In Club Europe, whilst I don't recall ever having it served it warm, sometimes I find the temperature is not quite cool enough. The Champagne de Castelnau needs to be properly chilled to enjoy it.
Hopefully your future flights will have properly chilled bubbles. Welcome aboard ^
Aug 28, 2017, 1:36 pm
#10
FlyerTalk Evangelist
Join Date: Mar 2010
Location: JER
Programs: BA Gold/OWE, several MUCCI, and assorted Pensions!
Posts: 32,145
Aug 28, 2017, 1:49 pm
#11
Join Date: Oct 2006
Location: Brighton, UK
Programs: BA Gold, IC Ambassador, HH Gold, SPG Gold, Fairmont Platinum
Posts: 3,166
Welcome to FlyerTalk final_call, and a very special welcome to the BA branch, especially so with such an important topic!
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.
In Club Europe, whilst I don't recall ever having it served it warm, sometimes I find the temperature is not quite cool enough. The Champagne de Castelnau needs to be properly chilled to enjoy it.
Hopefully your future flights will have properly chilled bubbles. Welcome aboard ^
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.
In Club Europe, whilst I don't recall ever having it served it warm, sometimes I find the temperature is not quite cool enough. The Champagne de Castelnau needs to be properly chilled to enjoy it.
Hopefully your future flights will have properly chilled bubbles. Welcome aboard ^
Aug 28, 2017, 1:55 pm
#12
Join Date: Nov 2005
Programs: BA Exec
Posts: 647
On shorthaul, bottles of champagne, whether large or small should be loaded in the top drawer of the bar trollies. There is a slot/shelf at the top of most bar trollies where small bags of dry ice are loaded. This should in theory help to keep the bottles chilled. It doesn't always; and catering sometimes forget to load dry ice.
Shorthaul aircraft are not fitted with chillers in the front galleys. On the shorter flights, where the small bottles are loaded, it's possible to place a few bottles onto ice in the insulated boxes containing ice cubes - but this isn't an official method.
Shorthaul aircraft are not fitted with chillers in the front galleys. On the shorter flights, where the small bottles are loaded, it's possible to place a few bottles onto ice in the insulated boxes containing ice cubes - but this isn't an official method.
Aug 28, 2017, 2:24 pm
#15
Join Date: Sep 2014
Location: Brexile in ADB
Programs: BA, TK, HHonours, Le Club, Best Western Rewards
Posts: 7,067
Yes champagne as with most drinks which need to be served cool should be cool on the tounge not a alcoholic lollipop. I don't find refridgerated wines very palitable, better served on ice.