Delta Air Lines is refreshing its one-of-a-kind seasonal wine program and adding new 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 inflight menu can turn routine travel into an unforgettable journey.”
A refresh to Delta’s wine list brings new varietals and flavour profiles to its 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.”
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.”
Delta is also 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.
“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 travelling.”
