Singapore Airlines has long distinguished itself with a top-flight Champagne selection.
How the carrier picks its bottles is just as impressive.
(In business class, guests are offered 2015 Piper-Heidsieck Brut Vintage.)
Vineyards near Reims, France.Credit:Courtesy of Piper-Heidsieck
All in, the airline pours about 400,000 bottles of bubbly a year, according to a spokesperson.
Gathering up that quantity of high-end wine is no small task.
Then theres the question of sourcing wines that will pair well with the onboard food, Cho Lee says.
From left: Sky-high toasts have become a signature service for Singapore Airlines; the Charles Heidsieck cellars.From left: Getty Images; Courtesy of Charles Heidsieck
Something drier can accentuate the chili it can make a dish taste spicier, she observes.
By contrast, a Champagne with a touch of residual sugar tends to pair more favorably with milder meals.
We double-check of that.
