Wines that soar: Enjoy top Burgundies on your next Singapore Airlines flight
Singapore Airlines' main steward and air sommelier Wong Chek Leng is looking forrard to serving passengers a white Premier Cru Meursault from Benjamin Leroux. "The Meursault is a complex, textured wine with a sensational depth of flavor," he said. "I would pair this with a salad of colossal crab and mango, which is featured as an appetiser on some of our routes. Alternatively, it makes a great aperitif on its own."
Benjamin Leroux is a name that would register with oenophiles. Since launching its beginning vintage in 2007, the minor producer, run by its eponymous winemaker, has been a rise star in Burgundy, making expressive wines from Grand Cru and Premier Cru sites. Leroux is ane of the many Burgundy labels that Singapore Airlines has introduced to its new wine selection for premium grade passengers. The new selection was launched on selected routes in March.
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For the new option of wines, Singapore Airlines' vino consultants – Michael Hill-Smith, Australia's first Principal of Vino; Jeannie Cho Lee, the showtime Asian Master of Wine; and Oz Clarke, a renowned wine author and goggle box presenter – took a new sourcing arroyo.
"Traditionally, [wine] selection is washed past tender, with suppliers submitting their wines for bullheaded-tasting by the wine consultants," said Betty Wong, Singapore Airlines' divisional vice president of inflight services and design. "The new arroyo sees the consultants visit vineyards and wineries across different wine regions to gustatory modality and source for quality small-batch wines. This complements the traditional way of procuring wines through tender requests, and allows us to build a relationship with smaller and more exclusive maisons and domaines."
Each winery visit required a few months of planning in advance. The wine consultants sampled the wines bullheaded and scored them to make their recommendations. A closed tender was then conducted for selected producers.
Cheers to this new sourcing approach, the 47 labels from Burgundy, which will be rotated over a period of xviii months, correspond a half dozen-fold increment from 2018, and what the airline claims to be the widest pick of Burgundy wines in the skies. (Betty) Wong said that customers can wait forward to "a new and exciting label on board every ii months".
Wong added that 60 percent of the labels are also exclusive labels, which "were not bachelor on any other airline at the bespeak of purchase". The sectional picks include G Cru and Premier Cru labels from Domaine Faiveley (the estate'due south gorgeous Clos de Vougeot One thousand Cru is as well listed), Domaine D'Ardhuy, Benjamin Leroux, and Domaine de Montille. Other Burgundy names include Louis Jadot, Albert Bichot, and Joseph Drouhin.
Burgundy currently dominates the wine selection; a focus that reflects its growing popularity among passengers. "There has been a surge in demand for Burgundy wines over the past few years," said air sommelier Wong. "We are glad to accept come on board this trend early, listing K Cru Burgundy in First Course way back in 2010. I am besides seeing more passengers travel to France for the express purpose of exploring the picturesque villages that make up Burgundy'due south Golden Slope (Cote d'Or)."
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Source: https://cnalifestyle.channelnewsasia.com/experiences/singapore-airlines-wine-menu-239726
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