Flying on the Emirates A380 to Adelaide, Australia

Mar 12, 13 Flying on the Emirates A380 to Adelaide, Australia

Posted by in Australia, Travel

My recent trip to Adelaide was great but it was even better by the fact that I flew with Emirates Airlines. Emirates recently started flights from London to Adelaide via Dubai and I was invited to see just how nice it is to fly with Emirates. I got to the airport early (!) so I was able to hang out in the Business Class Lounge at Heathrow before boarding. Nothing like a nice open champagne/wine bar to start off the trip. Once seated in my cozy little demi cabin, the flight attendants came round with Veuve Clicquot 2004. I was flying on the A380 to Dubai enroute to Adelaide and if you haven’t been on an A380 yet, I’d highly recommend it. Take off and landing are so smooth on the A380 that it’s hardly noticeable, it it weren’t for the fasten seatbelt signs, it’d be hard to tell. Business Class on the A380 is lush. Lots of leg room, mini bar, huge tv screen, seats that lay flat at the push of a button and plenty of counter space even, next to your personal mini bar. I should also mention that Business Class also has a full on bar at the rear of the compartment, complete with bar snacks of olives, nuts and finger sandwiches all laid out for you to munch on, complimentary of course. And they even have a little happy hour, putting out chips and salsa in mid-flight. I went back there to hang out for a bit and seriously, it’s easy to forget your on an airplane, once they pull the curtains closed. The only tip off are the seatbelts on the lounge benches that I suppose they have to have in case of turbulence. I have to say the flight attendants, who double as bartenders, make some mean Manhattans (in a good way)! From Dubai to Adelaide we switched to the Boeing 777. The level of service doesn’t dip though and Business Class is just as nice although...

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Veuve Clicquot for a sunny spring day

Spring is in the air! London is enjoying some particularly fine weather today. In the spirit of these sunny days, I’m posting a short interview I did with Dominique Demarville, one of the two cellar masters of Veuve Clicquot about the blend that goes into their Yellow Label champagne. Warm spring days like today are just made for champagne. Enjoy! Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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Vintage champagne -Veuve Clicquot Grande Dame and cheese

May 14, 10 Vintage champagne -Veuve Clicquot Grande Dame and cheese

Posted by in Champagne, Food and Wine

Champagne and cheese might not be your first choice when it comes to wine and food matching. How about VINTAGE champagne and cheese? Does that sound any more enticing? It did to me. Hell, just mention vintage champagne and I’m there holding out my glass to be filled. I love vintage champagne, what can I say? The complex aromas and deeper flavours that are found in these wines get me every time. I’ve had people in the wine trade tell me they couldn’t drink vintage champagne everyday but I don’t think you could count me in that camp. What makes a champagne vintage? Too make a long story short, vintage champagne, like vintage port, is not declared every year. Only the years that are deemed to have produced the best grapes are allowed to be declared vintage years.Vintage champagne is also often held for many  more years than non-vintage champagne before release. While it’s true that red wine is what usually pops to mind with cheese, I was invited to an unusual champagne tasting the other day by Veuve Clicquot and Bibendum Wines. The aim was to show that their prestige vintage, Veuve Grande Dame Brut and Grande Dame Rosè are not just for special occasions but can be a delightful way to end a meal. Any meal ending with champagne is a delight as far as I’m concerned. In one corner we had 2 Veuve Clicquot magnums,the Grande Dame Brut ’95 and the Grande Dame Rosè ’98 along with a regular sized bottle of the Grande Dame Brut ’98 pitted against 3 soft and 3 hard cheeses. The cheeses: Goat’s Cheese from France Chaource Rouzaire from Champagne (France) Cacio Fiore from Latium (Italy) Pecorino from Sardinia (Italy) Queso Manchego from La Mancha (Spain) Old Winchester from Hampshire (England) The ’95 Brut seemed to be the best match all around. Still quite lively and fresh on the palate it was an ok match to the goat cheese but was even better with the pecorino,...

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