01 Dec Delta Adds New Wine and Food Selections Just in Time for the Holidays

Image by Kasjan Farbisz from Pixabay

Just in time for the holidays, Delta is refreshing its one-of-a-kind seasonal wine program and adding new delicious snacks and meals designed in partnership with award-winning chefs.  

“Memorable meals are part of the travel experience – whether you’re 35,000 feet in the air or exploring the streets of your destination,” said Kristen Manion Taylor, S.V.P. of Inflight Service at Delta Air Lines. “This is why we work with the best chefs, sommeliers and partners to keep our onboard food and beverage program fresh—because a thoughtfully curated in-flight menu can turn routine travel into an unforgettable journey.” 

A REFRESHED WINE PROGRAM 
Wine lovers rejoice! A refresh to Delta’s wine list brings new varietals and flavor profiles to its industry-leading inflight wine program. In partnership with master sommelier Andrea Robinson, Delta teams tasted thousands of wines as they curated a list of 20 ranging from rare white wines from Tuscany to bold California Cabernets.  

“The biggest compliment is when a customer says to me ‘I bought this bottle after I discovered it on my last flight,” said Manion Taylor. “It really cements how we’re thinking about our wine program – we want your onboard experience to be one where you can discover new varietals, or sip on your go-to pinot.” 

Delicious wines that complement Delta’s onboard meals are the standard. To make their way onto Delta’s wine list, each partner was vetted to ensure they share Delta’s values of diversity and sustainability and reflect the diverse community of the winegrowing world. 

Delta is also investing in its one-of-a-kind Sky Sommelier program for flight attendant leaders on transoceanic flights. The four courses designed in partnership with Andrea Robinson cover a wide range of wine-related topics including wine style and attributes, grape varietals and Delta’s standards for presenting and serving wine. 

 

“Even as we invest in our onboard experience, we know that nothing is more important than the warmth and care of a Delta employee,” explained Manion Taylor. “We’re expanding training for our people to enhance the best-in-class service we’re known for.” 

Some highlights from this year’s wine program include: 

Domaine Bousquet Reserve Organic Malbec: This classic expression of the Malbec grape is from a woman-led winery in Mendoza, Argentina and has wild dark berry fruit with light violet floral notes and a suede-smooth tannin texture. It pairs well with beef dishes, like the cocoa-braised short rib. 

Barbanera in Bianco: A white wine from the Barbanera winery in Tuscany, Italy, that’s made from Sangiovese grapes that are pressed off their skins and vinified quickly, resulting in a white wine instead of the typical red. It boasts red fruit notes, citrus and tree fruit tones, making it a great pair with seafood and firm cheeses. 

Ken Forrester Old Vine Reserve Chenin Blanc: Located in the Stellenbosch region of South Africa, Ken Forrester is one of the country’s leading producers of Chenin Blanc. This wine pairs well with spicy dishes, full-flavored fish or chicken dishes. 

Hahn Chardonnay: The frigid Monterey Bay breezes create the perfect conditions for this elegant, balanced and vegan-friendly Chardonnay. This wine has melon and grilled pineapple flavors, with a hint of oak, and pairs well with Chef Mashama Bailey’s chilled roast chicken salad. 

Albert Bichot Pouilly-Fuissé: Originating from Burgundy, France, this elegant Pouilly-Fuissé is both lively and aromatic. Dry on the palate, it exudes notes of white fruit and spices, underpinned by a subtle touch of oak and vanilla. It pairs well with buttery seafood and creamy pastas, like the butternut ravioli. 

No matter where you’re sitting, you can expect wines that were thoughtfully chosen. See below for what you can expect on your next flight: 

Delta One: A selection of two red wines, two white wines, rosé, champagne and port; the wine list is updated seasonally and pulls from a selection of over 20 labels.  

First Class: A variety of premium selections with 750ml pour bottle options; customers in First Class can expect to choose from one white and one red option. 

Delta Premium Select, Delta Comfort+ and Main Cabin: Customers flying on long-haul international routes can choose between a complimentary white or a red wine. For domestic and short-haul international routes, customers will continue to enjoy some of the diverse and women-run wine brands (Imagery Estate, Une Femme) they already know and love – these wines are complimentary in Delta Comfort+ and for purchase in Main Cabin.  

SEASONAL FLAVORS & NEW MENUS 
Delta is rolling out new menus in the Delta One, First Class and Delta Premium Select cabins on domestic and international flights. Customers will enjoy an array of regional, comforting and chef-curated dishes such as cocoa-braised short rib with creamy polenta, made in partnership with Union Square Events, and Chef Mashama Bailey’s iconic pecan honey bun with apple-cranberry compote for breakfast.  

“Delta teams work hard to design a menu that’s delicious and works well at 35,000 feet,” explained Manion Taylor. “Our goal is to serve you familiar and comforting foods with a sophisticated twist, while offering variety and well-rounded meals to keep you feeling your best while traveling.”  

As always, customer feedback informs everything we do; these new menus were designed by our in-house chefs and nutritionists and in collaboration with expert partners from across the world. Using historical data on meal preferences collected from thousands of flights, we’re able to track general trends and customer feedback to deliver an excellent dining experience that’s fresh, consistent and tailored to what customers are asking for.  

For the best experience, customers in Delta One, First Class and Delta Premium Select can pre-select their meal seven days prior to their trip and choose from an extended “limited selection” menu.