Bubbles at 35,000 Feet: The History of Champagne in First Class

There’s something undeniably special about sipping Champagne at 35,000 feet. Whether you're soaring over oceans or continents, a glass of bubbly turns an ordinary flight into an elevated experience—literally and figuratively. But where did this tradition of serving Champagne in the skies begin?

At Bubbles Don’t Count, we believe every moment of indulgence should be celebrated, especially when it comes to bubbles in the first-class cabin.

The Pan Am Legacy: Where It All Began

A flight attendant pouring a passenger champagne on a Pan Am flight. / Tim Graham/Stringer/Getty Images

The luxurious tradition of serving Champagne in first-class can be traced back to the glory days of air travel, when flying wasn’t just about getting from point A to point B—it was an event in itself.

One of the pioneering airlines to offer this elevated experience was Pan American World Airways, better known as Pan Am.

In the mid-20th century, air travel was still a glamorous affair, especially on long international flights. Pan Am led the charge in redefining what it meant to fly first-class, offering passengers not just impeccable service but also luxurious amenities. One of those coveted perks? A glass of Champagne shortly after takeoff. Passengers were greeted with a chilled flute of bubbles, setting the tone for a sophisticated and unforgettable journey.

This was a time when air travel was an elegant affair, and sipping Champagne in the clouds became a symbol of luxury, class, and celebration. Pan Am’s influence spread across the industry, and soon, other airlines followed suit, adding Champagne to their first-class offerings as a way to heighten the in-flight experience.

Why Bubbles Taste Better at 35,000 Feet

There’s something magical about drinking Champagne in the air, and it’s not just the altitude. At cruising altitude, your senses change due to the pressurized cabin, lower humidity, and even the noise of the engines.

Interestingly, Champagne fares better than most beverages under these conditions. The effervescence, combined with its high acidity and rich aromas, helps it maintain its bright, refreshing profile even as your sense of taste dulls slightly at higher altitudes.

In fact, some airlines have gone the extra mile by selecting specific Champagnes that are particularly well-suited to being served at high altitudes. The bubbles, the flavors, and the sense of indulgence all seem to sparkle just a bit brighter when you’re soaring through the clouds.

Bubbles Don’t Count at 35,000 Feet

At Bubbles Don’t Count, we firmly believe that bubbles don’t count when you’re at cruising altitude. After all, when you’re suspended between the earth and the heavens, why not indulge in something that adds a little extra magic to your flight?

Whether you’re toasting to a business deal, celebrating a special occasion, or simply kicking off a much-needed vacation, a glass of Champagne in the air feels like a nod to the golden age of travel.

Airlines today have carried on this tradition, offering world-class selections of Champagne in their first-class cabins. Emirates has been known to serve Dom Pérignon to its first-class passengers, while Singapore Airlines and Cathay Pacific treat their guests to the finest bottles of Krug or Taittinger. From takeoff to touchdown, bubbles remain a timeless companion to the first-class experience.

The Perfect Pairing: Champagne and Altitude

As part of the luxury of flying first-class, Champagne isn’t just a welcome drink; it’s often paired with exquisite meals designed to elevate the flavors of both the food and the wine.

Airlines collaborate with Michelin-star chefs and expert sommeliers to create in-flight menus that work with the challenges of dining at high altitudes, ensuring that each glass of Champagne enhances the overall dining experience.

And let’s not forget the sheer joy of popping open a bottle of bubbly once you’ve taken off, leaving the stresses of everyday life on the ground. At 35,000 feet, the rules are different—perhaps even the calories don't count—but one thing is certain: the bubbles certainly don’t!

Bubbles in the Air: A Toast to the Future

While today’s air travel may not always capture the romance of the early days, sipping Champagne in the clouds is one tradition that has endured. As airlines continue to innovate, with first-class suites and over-the-top luxury services, Champagne remains a cornerstone of that experience.

So next time you find yourself flying high in first-class, take a moment to savor your glass of Champagne, and remember—bubbles really don’t count at 35,000 feet.

At Bubbles Don’t Count, we celebrate these moments of joy and indulgence, whether they’re grounded in history or soaring above it. From the pioneering days of Pan Am to the world-class offerings of today’s luxury airlines, Champagne in the air is a tradition that will continue to sparkle.