![]() |
Originally Posted by QRC3288
(Post 29936872)
It was 1985 I believe. I had it on board and in the F lounge a few months ago.
|
Originally Posted by Uli
(Post 29934489)
this EK wine programme right now is totally insane.
FRA-DXB-FRA had mouton 2001 both ways, and yes, they had more than one bottle per leg. this is something that no other airline will ever do. and i wonder where they got the wine from. |
Originally Posted by reigndrop
(Post 29937399)
completely agree with your comment. The stuff they serve is nuts and can only be topped if they were served on the ground in an actual restaurant. |
Has anyone bought any of the wines for use at home? Slightly OT i know but if anyone wants to recommend a nice one that can be delivered then I'd be interested. I've only ever bought whiskies online so a novice with wines or champagnes.
|
Originally Posted by dsched
(Post 29937526)
Has anyone bought any of the wines for use at home? Slightly OT i know but if anyone wants to recommend a nice one that can be delivered then I'd be interested. I've only ever bought whiskies online so a novice with wines or champagnes.
yes so many for drinking and investing from Dom Perignon to ch pavie to Altagracia and many in between from les clos and the team that buy the wine for EK |
Originally Posted by 5DMarkIIguy
(Post 29937330)
This is a good example of off-vintage. 1985 ducru is a not so good year. It is cheaper to buy that now than, say 2016 ducru. Still exeptional wine for airlines, though. Anyway, i don't disagree with you about the vintages. I'm just saying (apologizing) i feel like EKs wine list feels quite professionally curated, not just bling. That's not an accusation I think they deserve. Obviously, they have a serious budget for it, but curation has occured. If you want just stupid bling and no curation, look no further than my home airline CX. They have a much smaller budget, blow it all on Krug NV and now Krug 2004, and the next nicest wine might be Ducru 2008. The whites in F are sometime all US/Aussie oak bombs that are maybe a cut above "two buck chuck"..... maybe. The red Burgundy, if available, is almost always quite poor. They are going for blogger high fives with the Krug and Krug vintage at the expense of everything else (because the bloggers are completely clueless when it comes to knowing anything about wine except Champagne price). So what I'm saying is, CX could've allocated their budget differently. I feel like EK has done a nice job around the rest of the wine list too, not just the famous 1st Growths / Grand Cru Classes A they're serving. I had am absolutely lovely white CDP on a recent EK flight. That's someone who is thinking about wine, whoever stuck that on there. I guarantee you EK gets no blogger love for that pick, brilliant as it was. I also agree with the fellow above, it's not totally relevant for the 2nd or below Growths. |
Even the J wines are fab - I had a ch nenin on the way to MRu earlier this year - delicious! |
Originally Posted by m3red
(Post 29938116)
where do I begin... yes so many for drinking and investing from Dom Perignon to ch pavie to Altagracia and many in between from les clos and the team that buy the wine for EK |
Originally Posted by thijsseh
(Post 29911349)
Is that the ‘premier’ Chateau Margaux tatter than the Pavilion Rouge which they had on board a few months ago? That would be amazing! The Pavilion Rouge in itself was already fantastic and it is their ‘second choice’. |
Originally Posted by malinche
(Post 29944219)
I had the real one last week at F lounge in Concourse C
|
Originally Posted by malinche
(Post 29944219)
I had the real one last week at F lounge in Concourse C
|
Originally Posted by extramileage
(Post 29949516)
Where do they hide these in the F lounge?
|
Originally Posted by mitellic
(Post 29967966)
Also interested to know about these wines in the DXB F lounges, are they generally available for self pour? Or do you have to ask the waiters?
|
Originally Posted by malinche
(Post 29944219)
I had the real one last week at F lounge in Concourse C
|
Originally Posted by 5DMarkIIguy
(Post 29969932)
In the restaurant? At the bar? You just flag one of the guys working there down and asked?
If opened, it would have been self-pouring |
| All times are GMT -6. The time now is 10:11 am. |
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.