The plush seats have been reclined and the lights are dimmed, with soft ambient lighting casting a warm glow through the Business Class cabin. A flight attendant approaches to politely offer a beverage after take-off.
Since this is Emirates, the answer naturally is, “Champagne, please.”
After all, while our beloved national carrier Singapore Airlines arguably has the best in-flight food (delicious hawker fare via its Book the Cook service anyone?), Emirates typically comes out tops as the airline with the most exclusive selection of tipple, including bubbly. Both onboard and in lounges, it offers an enviable selection of top labels including Dom Perignon, Moet & Chandon and Veuve Clicquot. But more on that soon.
It is undeniably a pleasure to be poured a glass of bubbly as the cabin crew are trained to offer the “perfect serve” in a manner befitting the fanciest three Michelin-starred restaurant.
With practised elegance, the flight attendant deftly removes the foil of Veuve Clicquot Brut and gently twists the bottle to release the cork with a subtle pop. Carefully holding the bottle at its base, she first pours a small amount into the glass, letting the foam settle before filling the glass precisely to the two-third mark – a method used to preserve the bubbles and avoid overflows.
I might just be extrapolating but this bit of razzmatazz does make flying feel exceptionally glamorous.