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Bye bye Henriot, welcome Charles Heidsieck?!

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  • #16
    Originally posted by demue View Post
    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.
    Bolly > CH >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> Henriot.

    At least in the air.

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    • #17
      Originally posted by B727 View Post
      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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      • #18
        It was good to see Henriot on SIN-CGK last weekend! I was surprised, pleasantly.

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