British Airways might have slashed their budget in the recent months, nevertheless the choice of wines in their business cabin remains honourable.
A wide spectrum of champagne, white and red wines to indulge on board was selected by the top British wine journalist and Master of Wine Jancis Robinson.
Jancis Robinson on a picture from "rockssandfruit.blogspot.com"
Jancis knows her stuff. Famed for her unbiased reviews and choices she picked a mixture of wines from the Old as well as the New World.
Champagne boosts by its unique trait as it belongs to the minority of white wines made from red grapes. Pinot Noir is the king here.
In Ayala Brut Majeur NV Champagne Pinot Noir is blended with Pinot Meunier and white Chardonnay. This full bodied fizz she describes as having “a fine, lasting mousse and inviting brioche and dried pear aromas”. Unfortunately, the steward ran out of it so I will, hopefully taste it next time.
At least the second Champagne – Charles Heidsieck Brut Réserve NV, was bubbling on the plane’s drinks “push bar”. The often award winning Charlie stood up to my picky tongue ( I am very critical on champagne ). I loved the mini bubbles bursting with ripe fruits balancing the complex and toasty flavours. The quality is confirmed by its long taste with a sharp and refreshing finish.
Whites are represented by two classic wines. One is French Rully 2007, Chateau de Rully from Burgundy and the other Spanish Terra do Gargalo 2007 from Galicia. An interesting choice. From the New World there are Californian Marmesa Vineyards Chardonnay 2007 from Edna Valley and Chilean Arboleda Sauvignon Blanc 2008 from Aconcagua Costa. The later of which I tasted. As with all Sauvignons it was crisp with refreshing minerality making it ideal for complex cuisines such as Japanese. Floral aromas were playing with lychee and passion fruit created an amusing show in my mouth.
Reds travelled from France as in the case of the two Bordeaux ( Chateau Bournac 2005, Médoc; and Chateau Lamothe-Cissac 2004 from Haut- Médoc). Italy probably is not as “hot” these days so Jancis jumped from Europe to the New World. Chilean Valdivieso Single Vineyard Cabernet Franc 2006 from Lontué Valley Jancis described as a “red with roasted red pepper character, sweet, spicy vanilla notes and some blackcurrant and plum fruit”. Does not seem as a simple wine. I tried the Californian Zinfandel “Ancient Wines” 2007 from Cline Cellars. Berry & berry, some herbs and real spicy storm in this concentrated red elixir were the right finish with my hard cheeses board.
