Vintage Champagne in F
Jan 2, 2019, 10:42 am
#92
Join Date: Sep 2007
Location: Scottsdale
Posts: 2,949
Originally Posted by brunos;30595385...
But I am not ready to yield on pralines. I am a chocolate addict. CX ones are awful. They seem to have forgotten the chocolate in favor of cheap fruity/creamy paste. The impact of cost-cutting. I have lived near Belgium most of my life and know that Belgium is the Kingdom of chocolate. And they are better pralines from boutique brands or local shops than Godiva. Godiva is a big brand and they offer a very large variety of products (over a hundred) and they vary in price. A rough rule is that the more cacao (less creamy stuff) they use, the higher the price. CX F used to offer choices from a big box of Godiva pralines but these were cheap (but still better on average than the current nameless ones). QR J recently started to offer a small packet of two top-quality Godiva pralines.
Apologies for a lengthy personal and irrelevant post, but this is Festive season
Apologies for a lengthy personal and irrelevant post, but this is Festive season
Jan 3, 2019, 12:11 pm
#93
Join Date: Mar 2013
Location: YYZ
Programs: A3 *Gold, HHonors Diamond, Marriott Gold
Posts: 44
+1 just came into JFK today and was serverd Milésimé 2002. I too agree it was nice, but I much prefer 2004 Krug.
I wonder if the error fare will have any influence over offerings throughout this year...
I wonder if the error fare will have any influence over offerings throughout this year...
Jan 3, 2019, 1:35 pm
#94
Join Date: Jul 2017
Location: CGK
Posts: 2,375
i dont think so. These things have been planned in advance. Though Cathay does seem to be doing a monthly rotation.
Jan 3, 2019, 4:53 pm
#95
Join Date: Sep 2007
Location: Scottsdale
Posts: 2,949
Jan 3, 2019, 5:29 pm
#96
FlyerTalk Evangelist
Join Date: Dec 2004
Programs: CX Green, QF Platinum, BAEC Silver, Hyatt Glob
Posts: 10,780
Jan 3, 2019, 5:29 pm
#97
Join Date: Oct 1999
Location: New York
Posts: 7,341
It is interesting to read the comments here, compare it to the comments from my own family member.
My aunt, who just flew CX 884 on January 1, found the Rare Millesime (Piper Heidsieck) to be awful, but like the caviar.
However she was glad that Lynch Bages was back on this route.
But regardless of specific comments, they all notice the continued downward spiral of CX onboard food. Things are just not the same as before. Every passenger notices it.
Carfield
My aunt, who just flew CX 884 on January 1, found the Rare Millesime (Piper Heidsieck) to be awful, but like the caviar.
However she was glad that Lynch Bages was back on this route.
But regardless of specific comments, they all notice the continued downward spiral of CX onboard food. Things are just not the same as before. Every passenger notices it.
Carfield
Jan 4, 2019, 1:59 am
#98
Join Date: Sep 2011
Location: MNL
Programs: CX MPO DM, Le Club Accor Platinum, World of Hyatt Explorist
Posts: 2,284
It is interesting to read the comments here, compare it to the comments from my own family member.
My aunt, who just flew CX 884 on January 1, found the Rare Millesime (Piper Heidsieck) to be awful, but like the caviar.
However she was glad that Lynch Bages was back on this route.
But regardless of specific comments, they all notice the continued downward spiral of CX onboard food. Things are just not the same as before. Every passenger notices it.
Carfield
My aunt, who just flew CX 884 on January 1, found the Rare Millesime (Piper Heidsieck) to be awful, but like the caviar.
However she was glad that Lynch Bages was back on this route.
But regardless of specific comments, they all notice the continued downward spiral of CX onboard food. Things are just not the same as before. Every passenger notices it.
Carfield
Jan 4, 2019, 9:50 am
#99
Join Date: Mar 2018
Location: EDI/GLA
Programs: DL 2 MM Unobtainum | UA 1.1MM Gold | MR Bonvoy Titanium
Posts: 2,268
Jan 21, 2019, 12:46 am
#103
Join Date: Nov 2007
Location: Hong Kong
Programs: CX, UA, Shangri-La, Hyatt, Starwood
Posts: 7,708
To be fair I haven't tried the PH Rare 2002 before. Given my upcoming lack of CX F flights, I think I'll have to pick up a bottle elsewhere so I can know what I'm talking about here!
Jan 21, 2019, 12:41 pm
#104
Join Date: Mar 2018
Location: EDI/GLA
Programs: DL 2 MM Unobtainum | UA 1.1MM Gold | MR Bonvoy Titanium
Posts: 2,268
to be fair, "refreshing" is a lovely trait but not one that is always present in some of the top Champagnes, especially vintage or some of the house styles' top cuvees. Just saying you can get "refreshing" with a Billecart-Salmon Rose or entry-level Ruinart, whereas an 85 or even 96 Krug probably won't be best called "refreshing", but are absolutely stunning! You can start to get that extra level of complexity even with entry-level Krug. The more of that nutty, toasty complexity that comes, the less I associate it with "refreshing". At least that's for me.
To be fair I haven't tried the PH Rare 2002 before. Given my upcoming lack of CX F flights, I think I'll have to pick up a bottle elsewhere so I can know what I'm talking about here!
To be fair I haven't tried the PH Rare 2002 before. Given my upcoming lack of CX F flights, I think I'll have to pick up a bottle elsewhere so I can know what I'm talking about here!