I liked the Bolli that SQ had before the Henriot. I have to reserve judgment on the CH till actually I get it served on a flight. But then if it is the one they serve in the SKL in SIN (black label) then I tried it and it was quite pleasant even though on the ground and in the air doesn't quite compare.
Again, the trick really is to serve champagne and other sparklers well chilled. We know how even a glass of DP can taste ho-hum when not perfectly chilled.
Yep. Chilled champagne = good champagne (mostly).
I remember having unchilled Dom and Henriot on a couple of flights and it was well... bleh
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