| A Tradition of Elegance |
| Champagne Etiquette |
| The Science Behind the Bubbles |
| Supply and Demand |
| Honouring the Craftsmanship |
From take-off to touchdown, a glass of champagne has long been a symbol of luxury in the skies. But what makes sipping bubbly at altitude so special? Let’s explore the art and science of enjoying champagne while you travel.
A Tradition of Elegance
In the early days of commercial aviation, boarding a plane was a grand affair. Passengers donned their finest attire for journeys that spanned up to 20 hours, soaring through the skies in unpressurised cabins. Back then, there were no in-flight movies or Wi-Fi—just the allure of air travel itself, complemented by lavish dining experiences, spirited conversations, and the effervescent flow of champagne, lending an air of sophistication to every voyage.“Dubbed Champagne Flights, these journeys promised more than just transportation—they offered tempting hors d’oeuvres, vintage bubbly, reserved seats, and even orchids for the ladies, all underscored by an era when air travel meant elegance and exclusivity.”
Amid this evolution, a select few airlines shine brightly, distinguished by their commitment to sourcing, presenting, and serving their passengers with the finest champagne worldwide—a touch of luxury that turns flights into unforgettable experiences.
Champagne Etiquette
When it comes to first and business class travel, champagne has become a quintessential element. Gino Bertuccio, a renowned first-class flyer and regular on SIA, firmly believes in the importance of champagne in elevating the flying experience. “In business class, I don’t expect the champagne service to be top-notch,” he says. “But in first class, anything less than the best is unfathomable.”
- Skip the flute: The house ambassadors for Krug challenge a common practice: traditional flutes. They may look elegant, but they don’t allow the champagne’s aromas to fully develop. Instead, opt for a wider white wine glass for a richer tasting experience.
- Mind the temperature: Champagne is best served between 46-50°F (8-10°C). Too cold, and the flavours are muted. A few minutes in the glass can help bring out the full complexity.
- Savour the moment: Dry cabin air can dull your sense of taste, so take your time to enjoy each sip and appreciate the craftsmanship behind every bottle.
The Science Behind the Bubbles
Many airlines, for example Singapore Airlines will work with top wine experts to handpick bottles that perform well in-flight. Research shows that altitude diminishes sensitivity to sweet and salty Flavours by 30 percent due to reduced air pressure and low humidity. This underscores the challenge of maintaining flavour integrity in-flight, where up to 80 percent of taste perception is influenced by smell.For this reason, airlines tend to select wines that are naturally fruity, low in acidity, and low in tannins. Their selections are rigorously tested to maintain their depth of flavour even at 35,000 feet.
Supply and Demand
After extensive visits to their preferred champagne houses, the Wine Experts at SIA face the crucial task of negotiating new offerings. This process involves securing enough bottles to meet the demands of the airline’s extensive network, spanning 76 destinations in 32 countries.“Champagne consumption is increasing, but the supply remains constant,” says Émilien Boutillat, cellar master of Piper-Heidsieck champagne, during a tour of the house’s vineyards in central France. “The work we do today in our vineyards may not reach customers for another 10 to 15 years. It’s a job that demands patience, passion, and respect for tradition.”
Honouring the Craftsmanship
Behind every bottle of champagne served onboard lies a story of dedication and craftsmanship—from the vineyards of Champagne to the knowledge of SIA’s Wine Experts and the meticulous care of its Air Sommeliers.