Via The New York Times

In-flight food has gotten regular upgrades — this spring alone British Airways prepared a menu with the chef Simon Hulstone, and ANA enlisted the French pastry chef Pierre Hermé. Now, Delta has turned its attention to oenophiles, who know that a chewy wine doesn’t mean you’ll need a toothpick after a glass.

On Sept. 1, the carrier will begin what it’s calling a “Winemaker Series” for business travelers from Los Angeles or San Francisco airports to Kennedy Airport in New York. The program will feature products from various California winemakers for periods of two months, including Genevieve Janssens, director of winemaking at Robert Mondavi; Merry Edwards, one of California’s first woman winemakers; and George Pitsironis, a former sommelier at Spago. The wines were chosen by Andrea Robinson, the “Master Sommelier” at Delta.

And though your sense of taste is affected by altitude, have no fear. According to Ms. Robinson, “These winemakers and their vintages are among the best of California, and, most importantly, they taste delicious in flight.”

Read more, The New York Times