Champagne on board Qatar Airways Business class A350-900

Qatar Airways has carved an almost mythological path for itself in the last 10 years, with recent accolades a testament to that. It has basically rewritten the Business class playbook  by offering tremendous comfort in its onboard product, successfully blurring that line between first and business class. This is no more evident than in its Q Suites and its consistently excellent champagne choices. On my most recent flight in their premium cabin, again on the Doha-Johannesburg route, my focus was again on their champagne and wine offering. Flying the route was an A350-900, and although it used the alternative business class product, with seating in 1-2-1, it is still impressive in its own right. But yes, it is not quite the Q suite. it is a pity that there is no consistency across its aircraft with regards to the availability of the Q suites. Be that as it may, it was not long before I was ensconced on board. 

I have always been a huge fan of the bubbly offering in Qatar Airways' Business class cabin. With memories of the gorgeous Billecart-Salmon Brut NV and Laurent Perrier Alexandra Rosè 2006 which  I enjoyed on my last flight, I look forward to the options today. I do like their approach to its choices - unlike Emirates which has an LVMH deal in place for at least 2024, meaning they are locked in with Moet Chandon or Veuve Clicquot in Business and Dom Perignon in First, Qatar Airways has greater flexibility, and guests can look forward to being surprised. For today's flight, upon settling into my seat, I opt for a glass of Duval-Leroy Blanc de Blancs Grand Cru. 

This cuvée is quite exquisite. I am greeted by a pale gold colour with very energetic bubbles. In recent times I have started taking more and more to blanc de blancs because of the complexity it offers and this Duval-Leroy is no different. Variations of apple and a decided toastiness are married with rich acidity and a long finish. There are so many good champagnes out there that are independently owned, and this is one of them. 

Feeling tired, for my meal today, I opt for only a few dishes from the extensive a la carte menu. I figure I could get a few hours sleep before landing. Today, I request:

Appetiser: Classic Arabic mezze with pita bread - hummus, baba ghanoush and tabouleh (Always my favourite )

Main: Braised beef short ribs with ugali. 

Dessert: Cheese plate

By the time my amuse bouche of Seared tuna atop aioli sauce is served, I am already feeling the warmth of the service on board. I have the pleasure of having Shalini, who hails from Delhi,  assigned to my section, and I am reminded of my personal tenet when it comes to service - give me a peanut butter sandwich with Tang, but serve it with sincerity and warmth, and I will come to your restaurant again. The same applies when I am onboard an airline. While I appreciate beautiful ingredients, nicely plated with a narrative, it is ultimately the human element or emotion that makes for a memorable experience. Shalini is that link. I observe Shalini as she interacts with the other passengers and I can see how service from the heart comes very naturally. 

I switch to the Devaux Cuvée Rosée NV,  a delightful champagne from a house that while producing one of the less commercial champagnes, will surprise with its complexity. It is a champagne I discovered about 10 years ago and have always been surprised by how it is overlooked in favour of more obvious labels. Rated 92 by Wine Enthusiast, it is hard not to love this rosé. Fine and elegant perlage makes it worth staring at a few seconds longer before having a sip. On sipping it, strawberries and raspberry with a hint of citrus. Swallowing reveals a fine mousse, making for an all-round gorgeous champagne. 

There are not many airlines out there that offer a choice of champagnes in business class, and this is where Qatar Airways really elevates this element of an onboard product. While the choices on this flight pale in comparison to my previous experience, it is nonetheless exceptional. 

The wine selection is superb, but mindful of my need for sleep, I plan to have two. I start with the Chateau Bouscaut 2014 Grand Cru. This 2014 offering consists of a bend of Cabernet Sauvignon, Merlot and Malbec. It is deep cherry-purple in colour, what you want from a Bordeaux wine. Dark fruits of blackcurrant, blackberry and plum ensure a evocative experience. Retailing for around $55-$70, this wine is one mere mortals like myself could actually buy on the ground. Overall, a tremendous wine. 

My main course, chosen from 4 possibilities, is not surprisingly, beef. I feel that unless I am having a highly marbled sirloin, 'beef is beef' and I generally forego a beef option on the menu, be that in the air on the ground. However, today's beef dish intrigues. It is not your typical tenderloin with a red wine jus and vegetables. On the contrary, there is a homeliness to it. Perfectly cooked and awash with a Cape Malay sauce, it is a winner. Forget the picture - some dishes do not photograph well. This dish is all about flavours and textures. Along with my choice of wine, a beautiful combination, and I forgive myself the indulgence of a second pouring. 

For my cheese plate, there are two obvious choices in terms of pairing: the Château de Fesles Bonnezeaux 2016 and my old favourite, Niepoort 20 Years Old Tawny Port. On the other hand, I do see an inviting Blind River Sauvignon Blanc 2023 from New Zealand's Marlborough region - of course. I decide to start with the latter and finish off with the Port. Shalini, meanwhile, continues her service, never losing that smile and engaging manner that oozes warmth. With the cabin being full, it is non-stop work by the flight attendants. Going back to the Sauvignon Blanc, say what you will about this grape being fairly one dimensional, I like it. It is such an uncomplicated and joyful wine -  much how life should be. On the palate, I find it crisp and fresh, with passion fruit and green apple abounding. 

I round off my lunch with a glass of Port. Beautiful tears as I play around with it in my glass are then eclipsed by the taste of prunes and cherries - decadently sweet but balanced with a wonderful acidity. It makes absolute sense having this gem with the cheese plate. 

After lunch, I allow myself about 2 1/2 hours of sleep. Trust me, it was not easy forgoing the wine list for some shut eye, but the flat bed in itself was tempting my body too, just in another direction. With about 45 minutes to landing, Shalini awoke me and as I looked through the window, I could see South Africa - now that is not a bad thing to which I could wake up. 

Thus ended another Qatar Airways story for me. Their champagne and wine product remains excellent. While my business class seat was not the famed Q suite, the Collins Super Diamond product is still pretty good! However, this flight was more than about  its hard product - it was the human touch, and yes cynics will argue that FAs upfront are trained particularly to ensure excellent service, service from the heart, as embodied by Shalini, cannot be taught.

Brandon Stoltenkamp enjoys sharing his food, travel and champagne experiences with anyone who appreciates words. He used Avios miles to upgrade this flight from Economy to Business.