Singapore Airlines: Elevating the In-Flight Champagne Experience
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Renowned for its exceptional selection of Champagne, Singapore Airlines has set a high standard for in-flight luxury. The meticulous process behind their bottle selection is equally impressive.
A Toast to Luxury on Every Flight
No matter if you’re traveling to Frankfurt, New York, or any destination across Southeast Asia with Singapore Airlines, first-class passengers can always expect a glass—or perhaps two—of exquisite Champagne upon boarding. The airline services 77 destinations and ensures that at least two premium options are available for its first-class travelers. Choices may include the prestigious Krug Grand Cuvée, a vintage 2015 Bollinger, or the celebrated 2012 Taittinger. Meanwhile, business class guests enjoy the delightful 2015 Piper-Heidsieck Brut Vintage.
The Scale of Service: A Case Study
On long-haul flights such as the non-stop journey from New York to Singapore—the longest regularly scheduled flight globally—crew members serve an entire case of Champagne during service hours. On routes utilizing the double-decker Airbus A380 aircraft—which accommodates up to 84 passengers in business and first class—two cases may be consumed easily throughout one flight. Annually, Singapore Airlines pours approximately 400,000 bottles of this sparkling delight into glasses worldwide.
The Art of Selection: Behind-the-Scenes Expertise
Sourcing such an extensive quantity of premium wines is no simple feat; it involves annual buying trips to northern France by a team composed of esteemed wine experts including Jeannie Cho Lee—the first Asian Master of Wine—and Michael Hill Smith from Australia along with British wine connoisseur Oz Clarke. Their mission? To visit various Champagne houses and sample numerous wines that will deliver optimal flavor when enjoyed at cruising altitude within pressurized cabins.
“We aim for every drink served in business class to bring joy,” remarks Clarke about their commitment to quality assurance during these tastings which take place amidst Charles Heidsieck’s chalk caves or Krug’s meticulously organized cellars filled with vintage bottles—a veritable library showcasing potential flavors onboard.
Pairing Perfection: Complementing Culinary Delights
A crucial aspect also lies in selecting wines that harmonize beautifully with onboard meals according to Cho Lee’s insights; drier Champagnes can enhance spicier dishes like chicken satay while those with slight residual sugar complement milder fare more effectively—such as the airline’s renowned lobster thermidor dish originating from French cuisine.
“We ensure our selections are just as remarkable as our culinary offerings,” Clarke emphasizes regarding their dedication towards providing an unforgettable dining experience at altitude.
