30 Nov '14, 12pm
Conde Nast Traveler Readers Favour Singapore Airlines
The airline recently changed its champagne served in Business Class to Taittinger Prelude “Grand Gru” . Made with the first pressings of an equal portion of Chardonnay and Pinot Noir grapes from four of 17 great growth Grand Cru vineyards, the champagne was selected by Oz Clarke, the airline’s newest member of its Wine Panel. The panel also includes Michael Hill-Smith, the first Australian to pass the challenging Master of Wine examinations, and Jeannie Cho Lee, the first Asian to be awarded the Master of Wine title.