Qantas offering

[ross67]

During a recent trip to Sydney and with all my travel...ECONOMY....you certainly get to try a broad selection of varying quality red.
Some leave a bit to be desired and some like this one was really quite ok for free airline vino.
Fox Creek Red Baron Shiraz 2006. I'd rate it 89-90 pts which i think is quite good value.

What are some of your past surprises and/or disasters??

ross

[Brucer]

Isnt Red Baron Fox Creek?

[Roscoe]

I don't think I've had any real wine disasters on a plane. My only real complaint is that when I fly business, the cabin crew sometimes pre-pour the Champagne, and it's lost a bit of fizz by the time they offer it to me. I feel like a bit of a wine wanker when I ask for a fresh one. If they're good cabin crew, it's no worries. If they're not top notch, you feel like you've started out on the wrong foot, which you can later regret.
One of the worst wines I ever had on a plane was a cheap red Bordeaux, in a 187ml bottle served on Air Canada quite a few years ago. I quickly shifted to a Californian red that was quite quaffable. The Canadians around me, who were largely francophones, seemed very happy with the Bordeaux. Horses for courses, I guess.

[bacchaebabe]

My only real complaint is that when I fly business, the cabin crew sometimes pre-pour the Champagne, and it's lost a bit of fizz by the time they offer it to me. I feel like a bit of a wine wanker when I ask for a fresh one. If they're good cabin crew, it's no worries. If they're not top notch, you feel like you've started out on the wrong foot, which you can later regret.

Interesting comment. I have quite a few friends that are trolly dollies and one who I'm having dinner with tonight is currently doing the Qantas first class training. They spent a whole day last week on wine so I might ask him about this and feed back your comment so it gets back to the training people directly and hopefully doesn't happen in the future. Saying that, at boarding they are pretty busy so if they can do anything to save time, they will. But you're right, if you get off on the wrong foot, it won't be quite such an enjoyable flight! Despite appearances, they have very low tolerance for 'difficult' customers but will do anything for anyone who treats them with a bit of respect and is friendly.

[Davo]

but will do anything for anyone who treats them with a bit of respect and is friendly.

So Ralph found out, eh

[JamieH]

Fox Creek Red Baron Shiraz 2006. I'd rate it 89-90 pts which i think is quite good value.

i've tried the 2007, which was pretty good, won some trophy in Mc Laren Vale show, not a bad winery old fox creek.

speaking of good tipples on planes, a recent trip on Cathay pacific i was cuffed to find they served Remy martin (i think it was vsop) in cattle class. great 11 hour flight to Hong kong, slept a solid 8 hours.

jamie

[Davo]

a recent trip on Cathay pacific i was cuffed

jamie

Wow, straight sex on QANTAS, and Cathay offer Bondage. What next

[JG]

worst experience

American Airlines domestic 'first class' (what they call their business class) once, the white wine they were offering was Lindemans Bin65 Chard. Opted for a G&T. Have avoided their wine ever since.

best experience

Syd - LA on qantas Syd to LA. Were some delays departing, business class ran out of red, so they bought some Houghtons Jack Mann 01 back from first class. I had a few glasses of that, one of most enjoyable wines have had anywhere.

[Waiters Friend]

worst experience

American Airlines domestic 'first class' (what they call their business class) once, the white wine they were offering was Lindemans Bin65 Chard. Opted for a G&T. Have avoided their wine ever since.

best experience

Syd - LA on qantas Syd to LA. Were some delays departing, business class ran out of red, so they bought some Houghtons Jack Mann 01 back from first class. I had a few glasses of that, one of most enjoyable wines have had anywhere.

Agreed. I rarely drink on planes these days, and I rarely drink spirits anytime, but I am more likely to have a G&T on a plane than any of the wines on offer.

[bacchaebabe]

but will do anything for anyone who treats them with a bit of respect and is friendly.

So Ralph found out, eh

LOL. Indeed!

[bacchaebabe]

So, reporting back on qantas. My friend says in business class they usually start pouring the champers as soon as the passengers start boarding so there is in fact very little time between the time the bottle is opened and the time it is offered to a passenger unless they board late.

In first they open the bottle and pour directly in front of each passenger. They generally only open one bottle in first and three in business. The champagne they are currently serving in first is 1998 Taittinger Comtes de Champagne Blanc de Blanc. If people are drinking it, they'll open as many bottles as needed.

This is the bit that killed me. If there's any left, the crew aren't allowed to drink it so it's usually poured down the sink. Even worse, the cabin crew often use it to wash their hands! I can't remember what they use to clean their hands and then they rinse with the leftover champagne. It apparently does wonders for your skin! I don't think I'll be trying it.

[Roscoe]

So, reporting back on qantas. My friend says in business class they usually start pouring the champers as soon as the passengers start boarding so there is in fact very little time between the time the bottle is opened and the time it is offered to a passenger unless they board late.

In first they open the bottle and pour directly in front of each passenger. They generally only open one bottle in first and three in business. The champagne they are currently serving in first is 1998 Taittinger Comtes de Champagne Blanc de Blanc. If people are drinking it, they'll open as many bottles as needed.

This is the bit that killed me. If there's any left, the crew aren't allowed to drink it so it's usually poured down the sink. Even worse, the cabin crew often use it to wash their hands! I can't remember what they use to clean their hands and then they rinse with the leftover champagne. It apparently does wonders for your skin! I don't think I'll be trying it.

Thanks Kris. Perhaps I need to get on the plane earlier! But when you're flying long haul, an extra few minutes in the lounge seem preferable to an extra few minutes in the plane. I've never understood why people are in a rush to board.

[monghead]

So, reporting back on qantas. My friend says in business class they usually start pouring the champers as soon as the passengers start boarding so there is in fact very little time between the time the bottle is opened and the time it is offered to a passenger unless they board late.

In first they open the bottle and pour directly in front of each passenger. They generally only open one bottle in first and three in business. The champagne they are currently serving in first is 1998 Taittinger Comtes de Champagne Blanc de Blanc. If people are drinking it, they'll open as many bottles as needed.

This is the bit that killed me. If there's any left, the crew aren't allowed to drink it so it's usually poured down the sink. Even worse, the cabin crew often use it to wash their hands! I can't remember what they use to clean their hands and then they rinse with the leftover champagne. It apparently does wonders for your skin! I don't think I'll be trying it.

Thanks Kris. Perhaps I need to get on the plane earlier! But when you're flying long haul, an extra few minutes in the lounge seem preferable to an extra few minutes in the plane. I've never understood why people are in a rush to board.

Fully agree with you here Roscoe, I can understand why people in economy want to board early (to utilise as much of the overhead luggage room as they can- don't see why they just can't pack their one hand-carry bag rather than 5!!!), but really, those in business have all the room they need, so I agree, more time in the lounge is much preferable... Maybe they WANT to be oogled by those walking past their business seats on their way to cattle class.....

Monghead.

[monghead]

So, reporting back on qantas. My friend says in business class they usually start pouring the champers as soon as the passengers start boarding so there is in fact very little time between the time the bottle is opened and the time it is offered to a passenger unless they board late.

In first they open the bottle and pour directly in front of each passenger. They generally only open one bottle in first and three in business. The champagne they are currently serving in first is 1998 Taittinger Comtes de Champagne Blanc de Blanc. If people are drinking it, they'll open as many bottles as needed.

This is the bit that killed me. If there's any left, the crew aren't allowed to drink it so it's usually poured down the sink. Even worse, the cabin crew often use it to wash their hands! I can't remember what they use to clean their hands and then they rinse with the leftover champagne. It apparently does wonders for your skin! I don't think I'll be trying it.

Hmmm, prestige champers on a long haul flight. Does this get any closer to heaven?...

Monghead.

[rednut]

I flew Qantas a few weeks back and my wife and I enjoyed the following wines in economy..

Al very enjoyable and free..... :0

2006 Coriole Vineyards Redstone Shiraz

2007 Scrubby Flat Shiraz

2008 Skuttlebutt Sauvignon Blanc Semillon

[Dave Dewhurst]

I do like the champers I have had on Qantas - generally in business class the Charles Heidsieck Mis en Cave, varying from 98 to 03, plus on the odd occasion on upgrading to first, vintage DP (98 and 00) and NV Krug. The latter was very disappointing! Spoilt, I know!

Cheers

Dave