Questions and Answers

Hi Ben & Matt,

Like both of you guys, me and my wife are champagne aficionados (and white wine too) … somehow we just don’t like reds and we we only exclusively drink whites and champagnes because we think they reflect our personality, so we’re easy going, bubbly, like summer in a glass … whereas reds are just way to complicate for us (no offense red drinkers, i’m sure you’re all wonderful too)

We have a huge stash of vintage Krug, Bollinger, Salon, Dom Perignon etc and we always pop a bottle or two every week to enjoy over brunch or dinner. On long haul travel (12 hours+), we normally fly business on OneWorld carrier, we never fly first class so far (but someday we will) and we’d like to know your opinion on bringing our own bottle of champagne and opening / drinking it on the long haul flight e.g both of us, enjoying a bottle or two of fine vintage champagne (of course this is only possible when flying to countries that don’t limit liquid on board). Would the crew be able to accommodate our request? eg. have our bottle chilled and bringing it out in an ice bucket (that would be GWTW awesome says Matt) … it’s way better than the NV offering in business class which is served in non optimal temperature and we don’t know how long they’ve been opened etc

From what you’ve written since 2008, I don’t recall you ever buy a single bottle for your own consumption (why bother? you can get them for ‘free’ on your first class redemption), but I’d like to ask you and Matt (who has pics with bottles of Champagne on the ground/hotel room) the others, have you ever bring your own bottle and drinking it on board? Are there any regulations? eg. the crews are only responsible for serving alcohol on board but only from the airline’s own supllier

What’s your take on this?

You can also post this on OMAAT article (don’t know if its post worthy) so we can have a broader range of answer and interesting discussion 😉