Warm Champagne in CE

Old Aug 28, 17, 11:53 am
  #1  
Original Poster
 
Join Date: Jul 2017
Posts: 24
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!!
final_call is offline  
Old Aug 28, 17, 11:55 am
  #2  
 
Join Date: Dec 2009
Location: The home of tennis
Programs: BA bronze
Posts: 1,455
Been nicely chilled for me

218
Speedbird218 is offline  
Old Aug 28, 17, 11:57 am
  #3  
 
Join Date: Nov 2011
Programs: BA Silver
Posts: 1,136
Mine was chilled LHR-BUD on Friday evening...all five glasses.
smokie36 is offline  
Old Aug 28, 17, 12:06 pm
  #4  
 
Join Date: Apr 2015
Location: London
Programs: BAEC, EK Skywards, WY Sindbad, Marriott 'Bonvoy' :/, IHG, Hilton Honors, Golden Circle
Posts: 2,897
Perhaps something to do with small vs. large bottles (presumably the new larger bottles on some routes are more difficult to chill quickly?)
lost_in_translation is online now  
Old Aug 28, 17, 12:11 pm
  #5  
 
Join Date: Mar 2009
Location: UK
Programs: BA Gold / Miles and Smiles Elite / Hilton Diamond / IHG Spire / SPG Gold
Posts: 1,636
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......
binman is offline  
Old Aug 28, 17, 12:12 pm
  #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 GfL+CCR, Aclub Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 24,976
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).
orbitmic is offline  
Old Aug 28, 17, 12:20 pm
  #7  
Ambassador, British Airways Executive Club
 
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 12,712
Originally Posted by final_call View Post
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!!
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 ^
Tobias-UK is offline  
Old Aug 28, 17, 1:13 pm
  #8  
Original Poster
 
Join Date: Jul 2017
Posts: 24
Thanks Tobias, thanks all. Hopefully I will see an improvement soon

Just for the record, on all occasions, they were small bottles, which was why I was concerned. However, all of you have giving some hope now!!
final_call is offline  
Old Aug 28, 17, 2:00 pm
  #9  
 
Join Date: Jul 2015
Location: Offshore Island
Programs: BAEC Silver
Posts: 253
I can't remember having any problems in the past.
TheOldMan is offline  
Old Aug 28, 17, 2:36 pm
  #10  
FlyerTalk Evangelist
2020 FlyerTalk Awards
 
Join Date: Mar 2010
Location: JER
Programs: BA Gold/OWE, several MUCCI, and assorted Pensions!
Posts: 29,132
Originally Posted by TheOldMan View Post
I can't remember having any problems in the past.
I've encountered many, many, instance of inadequately chilled white wines [fizzy or not] on BA l/h. Not so bad on BA s/h, and not been caught on AA [yet].
T8191 is offline  
Old Aug 28, 17, 2:49 pm
  #11  
 
Join Date: Oct 2006
Location: Brighton, UK
Programs: BA Gold, IC Ambassador, HH Gold, SPG Gold, Fairmont Platinum
Posts: 3,157
Originally Posted by Tobias-UK View Post
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 ^
But not too cold - 8C is fine. It's not a beer.
FrancisA is offline  
Old Aug 28, 17, 2:55 pm
  #12  
 
Join Date: Nov 2005
Programs: BA Exec
Posts: 525
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.
Bar Operator is offline  
Old Aug 28, 17, 2:59 pm
  #13  
2020 FlyerTalk Awards
 
Join Date: Nov 2016
Location: Gateshead
Programs: BA Gold, ELAL Top Platinum, Lufthansa and Virgin(why?)
Posts: 717
No champagne should be served cold. BA rarely make the mistake with me on board as I have claimed avios for not chilled champagne on a flight from LCA-LHR!!
tedcruz is offline  
Old Aug 28, 17, 3:00 pm
  #14  
FlyerTalk Evangelist
 
Join Date: Mar 2002
Location: Berlin, Germany; Toronto, Canada; and SW Florida, USA
Programs: UA 1K, BA Gold, Hyatt Globalist, and assorted others
Posts: 24,037
The low quality (highly acidic) CE champagne wants to be served colder than it usually is. At least that's my opinion.
LondonElite is offline  
Old Aug 28, 17, 3:24 pm
  #15  
 
Join Date: Sep 2014
Location: Brexile in ADB
Programs: BA, TK, HHonours, Le Club, Best Western Rewards
Posts: 6,141
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.
Worcester is online now  

Thread Tools
Search this Thread
Search Engine: