Originally posted by Roentgen Ray:
I have had good luck using the wrap method, like indybob said. I take sweaters, jeans, anything soft and durable, and wrap the bottles of wine. I then pack it in the center of the suit case where it is most protected, and so far, so good. I have packed as many as 6 bottles this way. Be sure to weigh your suitcase at home, because it's pretty easy to go over 50#. I won't guarantee this method as perfectly safe, I always smell my suitcase as its coming around the metal conveyor in luggage claim. So far, no aromas of cassis with hints a vanilla have come from my suitcase. I have traveled with wine this way at least a dozen times, including three international flights.
I have also just checked a styro-12 pack shipping box as one of my bags. That worked when I needed to bring 12 bottles from France (plus what was in the suitcase). I figured if it was a good enough container for UPS, then it was good enough to protect the wine under the care of Delta.
I've done it dozens of times on short halls in luggage ( up to two cases) - 1-6 hours.
My friend had explosions with beer in luggage from Asia, I don't think anything already in a pressurized environment should be subjected to a non-pressurized environment.
Especially for hours !
I've never cargo-holded Champagnes. Personally, I don't like the idea, non-presurized with explosive bubbly......
Sounds like a bit of low-pressure bomb. At the least,you could loose all your wine.
I used to carry-on my champs - life sucks in the personal 'smuggling between Provences on flights' racket.