In domestic coach, $4 normally buys me access to a non-descript 6-ounce pour of white zinfandel, chardonnay, or cabernet. But why does the wine suck? Granted, airline seats are a haven for "haves vs. have-nots" in the sky. Some people are paying $4,000 a ticket, and that should buy more than a bigger seat and better food. But isn't my $200 worth stocking a decent drink? I mean, I am paying for the glass.
To be fair, there are plenty of issues dealing with wine on a plane. Most airline wines are purchased in bulk through national accounts, so the wineries involved need to have enough production to satisfy an airline wanting to pacify tens of thousands of passengers. Another issue is the lack of storage space. Offering a whole slew of wines isn't feasible, nor is stocking enough to quench 400 thirsts.
But I also uncovered a wine snob issue. The major airlines I contacted -- Delta, American and Continental (United and Northwest didn't return emails and calls) -- all confessed their belief that the declasse coach passengers are not wine savvy enough to merit access to the "good" wines in the front cabin. And the proof lies in the airlines' wines choices.
When flying Continental, business and first class passengers swirl excellent French Bordeaux from Chateau Palmer and Piper Heidseick Brut Champagne, while coach cattle swill Sutter Home Sauvignon Blanc and Gossamer Bay Cabernet Sauvignon. Uh...bottled water, anyone?
To their credit, Continental includes their "Elite" status frequent fliers in their blind taste tests to decide their wine list. While their efforts to include their customers are laudable, don't they think coach class would appreciate an upgrade as well?
Delta handles their wine program in a completely unique fashion. To launch their successful Vinum wine program, Delta hired a wine consultant, Ken Chase. Now in its sixth year, the focus has been primarily on the elite classes, but Delta does blend and label their own line of wines for coach class. Designed solely with the wine novice in mind, Chase blends three wines that are fruit forward and approachable, and includes a different "wine tip" on every 187 milliliter bottle.
American has a better idea. Although they do reserve the better wines, like Villa Mount Eden Zinfandel and Graham's Six Grapes Port, for first class passengers, they serve the great value wines Penfold's Chardonnay and Rosemount Shiraz from Australia in business and coach.
Southwest, in their true "no frills" style, sticks with a simple line of wines from the Trinchero Family Estates winery in California. Called Sycamore Lane, it's available only to "food service" accounts, like airlines and stadiums and such.
Admit it, most of us would rather be sitting and sipping comfortably in first class, where service is actually delivered with a smile. But I cannot say the wine is worth the price of admission, except when you're upgraded for free.
Don't forget to check this year's high quality crop of 2002 Beaujolais Nouveau, the much celebrated first release of South Burgundy's Beaujolais. They use a grape called Gamay to produce a fruity, light-hearted red wine designed to be consumed within six months. Beaujolais Nouveau is released every year on the third Thursday of November; this year it's November 21. Check out The Wine List for tasting events in the area.
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