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Whether or not you’re flying on Singapore Airways to Frankfurt, New York, or Southeast Asia, one factor first-class friends can rely on is a flute of Champagne. Or two.
That’s as a result of the airline, which serves 77 locations, makes some extent of stocking not less than two high-end choices — be they Krug’s iconic Grand Cuvée, a 2015 Bollinger, or a 2012 Taittinger — for its first-class passengers. (In enterprise class, friends are provided 2015 Piper-Heidsieck Brut Classic.)
From left: Getty Photographs; Courtesy of Charles Heidsieck
On a typical long-haul flight, just like the New York to Singapore nonstop that’s the world’s longest frequently scheduled service, cabin employees will serve a full case of Champagne. Different routes, like these on the double-decker Airbus A380 airplane, which seats 84 passengers in enterprise and first, will simply undergo two instances. All in, the airline pours about 400,000 bottles of bubbly a yr, in accordance with a spokesperson.
Gathering up that amount of high-end wine is not any small activity. Earlier than any corks are popped at 38,000 toes, the airline’s crew of wine-world insiders makes an annual shopping for journey to northern France. Amongst them are Jeannie Cho Lee, the primary particular person of Asian heritage to realize a Grasp of Wine certification; Michael Hill Smith, Australia’s first Grasp of Wine; and British wine author Oz Clarke. Their enviable activity? Visiting Champagne homes and tasting an astonishing variety of wines to find out which particular bottlings will sparkle with taste when served within the comparatively dry and pressurized cabin of an airliner.
“We’ve acquired to make it possible for the primary drink individuals get in enterprise class goes to make them smile, each single time,” Clarke says.
That form of perception comes from the panel’s visits, whether or not to the chalk crayères, or caves, of Charles Heidsieck, reachable by the use of a winding staircase, or the cellars of Krug, the place cabinets of bottles, sorted by classic, provide a library of the flavors one would possibly count on on board.
Then there’s the query of sourcing wines that can pair effectively with the onboard meals, Cho Lee says. “One thing drier can intensify the chili — it may make a dish style spicier,” she observes. Against this, a Champagne with a contact of residual sugar tends to pair extra favorably with milder meals.
Whether or not a visitor opts for a Singapore-inspired rooster satay or one thing French, such because the airline’s fashionable lobster thermidor, the wine must be simply as spectacular, Clarke says. “We make sure that of that.”
A model of this story first appeared within the September 2024 situation of Journey + Leisure below the headline “Tiny Bubbles within the Sky.”
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