American Has Started Serving GREAT Champagne In First Class!!!

My wife & I have a segment DFW-ICN in 1st on AA281 scheduled for late January of 2017. Currently the equipment is listed as the old 777-200 with 16 first class seats. What do you think are the chances that we will be downgraded to business if they swap out for the new 777-200 business class only configuration? Or are they more likely to replace with the new 777-300?

I flew on AA 51(LHR-DFW) in FC on April 6 and had the opportunity to try the LPGS and enjoyed it. The FA were actually trying to pay attention to the customers and not snarl at them as I had heard reports. They did really need to learn to listen. The FA at first thought I did not like the champagne. What I said is that I was not a big wine expert, but this was really good. I had to prompt her to get another glass with my meal. She wanted to give me just water and not water and some more of the champagne or one othe other wines. I was in seat 2J. The only other complaint is that the attendant seemed to push the divider current up against my seat when going between FC and buisiness class.

@Tiffany Less iodine/sea brine/medicinal. more smoke/peat/leather and balanced than the Laphroaig 10 base expression (I'm more familiar with that than the 18). I commend the Laphroaig 15 to you if Laphroaig's flavor profile is up your alley. It hasn't been around for a few years and might not stick around for much longer. I'm also partial to the Ardbeg Uigeadail and Lagavulin, so you can see that I'm very happy with the Islays (though if I had one single malt to stick with forever it would probably be a Highland Park). And why not a little diversion, it seems like some the readers are asking for it? ;)

Coins, Starts at $99 a bottle in the states, and 'only' gets a 92 rating. In the wine world, that means biz seats that don't go all the way back, ;)

@Tim I'm a man. I have Caol Ila and Laphroaig 15 in my liquor cabinet, neither of which you are likely to ever find on an airline (though you might find them in the Lufthansa FCL or Swiss SEN scotch bar in ZRH ;)), because Islays tend to provoke strong opinions pro/con, and to a certain extent airlines need to cater to a lower common denominator, which is why you often find Glenlivet or Macallan as the high end single malt in a first class cabin (though I've also gotten Highland Park 12 in business class on Singapore Air). The default bourbon seems to be becoming Woodford Reserve, which is fine, I suppose, but the really high-end stuff would be difficult for an airline to source in the quantities they need, given all the frantic scrambling after Pappy Van Winkle and so on. I also drink champagne. For one thing, scotch is difficult to pair with food because of the high proof involved (it can be done, but come on, you're at 35,000 feet and the aircraft galley is not a fully stocked kitchen) so it works better without a meal (or as a digestif when they bring your praline/coffee around). Also, champagne is acidic enough to retain taste that you often lose when your cabin is only pressurized to 8,000 feet or so, which can make it a better food pairing than red or white wine. Anyways, why on earth does Lucky have to write about drinks he's not fond of, if by some chance he's not fond of brown liquors? This is his blog and it's a big internet. You just typed some words on a screen criticizing him. Why don't YOU publish a blog about bourbon and scotch at 35,000 feet if you think it's something people need to read about?