So many factors go into Asiana Airlines’ selection of wines for its international first- and business-class cabins. The airline balances Korean and Western dining styles and considers the preferences of roughly 17 million passengers across 24 countries.
Asiana’s international sommeliers — Andreas Larsson of Sweden, Evangelos Pattas of Belgium and Christine Balais of France — review the in-flight dining menus before they begin tastings. They assess how each dish’s flavors and textures will interact with wine, then blind-taste about 300 candidates and gradually narrow the list to roughly 25 selections every three years. They also introduce additional labels between major tastings to keep the program current.
“The most important factor in choosing a wine,” says Andreas Larsson, “is the quality of the wine itself. We seek well-balanced bottles with appealing aroma, flavor, length and structure. We consider grape variety and region, and most importantly how the wine pairs with our food. Our goal is to represent a wide range of wine regions, not only the traditional names.”
As a result, Asiana’s portfolio combines classic European regions such as Bordeaux, Burgundy and Champagne with offerings from California, South Africa, Spain, Germany and the Rhône. To mitigate how high-altitude cabin conditions can alter taste perception, the team favors wines that are not excessively tannic, acidic or alcoholic.
After the sommeliers finalize their shortlist, they submit the proposed selections to Hyun Mee Han, Asiana’s executive vice president, for approval before the wines are added to the inflight program.
In first class, passengers can enjoy premium choices such as Pol Roger Cuvée Winston Churchill 2000 Champagne, plus a rotating selection of Burgundy, South African Sauvignon Blanc and German Riesling among the whites; and Bordeaux, Burgundy, Australian Shiraz and California Cabernet Sauvignon among the reds. Business-class offerings include Piper-Heidsieck Brut Champagne, Burgundy and California Chardonnay for white-wine drinkers, and Bordeaux, California Pinot Noir and Australian Syrah among the reds. The airline also provides a variety of beers, with a focus on South Korean brews.
Asiana serves a substantial volume of wine annually. In first class, the carrier opens approximately 2,400 bottles of Champagne, 4,400 bottles of red wine and 2,000 bottles of white wine each year. Business class usage is far greater: about 34,000 bottles of Champagne, 83,000 bottles of red wine and 48,000 bottles of white wine. Together, this program represents an annual wine investment that exceeds $2.1 million.
With careful tastings, international perspectives and attention to pairing, Asiana’s wine program aims to enhance the dining experience across cultures and cuisines. It’s no surprise that a line in the popular Korean movie The Thieves praises the airline: “Asiana, they serve excellent wine.”