Pierre Yang, vice president of the in-flight service supply division at Taiwan-based China Airlines, recently explained the carrier’s wine selection process. “We consider many factors when choosing wines, from international trends to the preferences of our diverse passenger groups,” he said. “For example, Taiwanese passengers tend to favor rich, complex red wines like Bordeaux and white wines with lower tannins and sweeter profiles, such as German Rieslings. We also ensure the wines pair well with our in-flight meals, especially our Chinese cuisine, which we take great pride in.”
Yang emphasized that wines must be ready to drink as soon as they are opened. Because cabin pressure and the aircraft environment can dull passengers’ taste perception, the airline tends to favor fuller, more pronounced wines that maintain character under flight conditions. Temperature stability, resistance to light exposure and overall durability in the aircraft environment are key considerations when purchasing bottles for service.
Each year Yang and his team establish explicit standards for the wines they will consider. These criteria include preferred vintage ranges, grape varieties, regions and wine styles. The standards are posted publicly, and wineries and suppliers are invited to submit samples that meet the requirements. The submitted wines then undergo a structured evaluation by China Airlines’ tasting committee.
The tasting committee includes flight attendants who hold sommelier certification as well as independent wine experts. The committee typically starts with a pool of around 200 submissions and narrows the field to roughly 20 finalists in each category. Using international tasting standards rather than individual preferences, the group continues blind or standardized tastings until it selects the final offerings. For first class, selections generally include one vintage Champagne, one non-vintage Champagne, three white wines and five red wines. A separate set of wines is chosen for business class, and additional seasonal selections are added throughout the year for occasions such as Christmas and Chinese New Year.
For first-class passengers, China Airlines typically provides Champagne and white wines drawn from Burgundy, Germany and New Zealand or other New World regions, alongside three red wines often representing Bordeaux, California and Australia or other New World producers. Business-class passengers are usually offered Champagne plus whites from France, Germany and New Zealand, with reds that may include Bordeaux, American Merlot and Chianti. The carrier also includes a selection of beers sourced from Taiwan, Japan and Europe to complement the wine list.
“We purchase fine wines in peak condition that are ready to drink and that maintain their quality during changes in temperature, light and environment,” Yang said. China Airlines’ approach combines rigorous selection criteria, professional tasting and attention to passenger preferences to ensure an enjoyable dining experience in the air.