Cathay Pacific adds SA wines to its premium sky cellar collection

Cathay Pacific has announced that its Business Class wine list will include three South African wines, selected by Guest Sommelier and Flight Purser, Kaori Yamada, together with the airline’s wine panel.

Cathay Pacific runs wine promotions in the premium cabins on a rotational basis, with wines from France, Italy and Spain taking pride of place in the last two quarters. The South African wines will be joining the ranks of these world-class wines on all long haul flights in business class between April and June 2014.

“South Africa has a global reputation in producing quality wines, and we are delighted to be able to offer the SA experience for our passengers’ palates to pair with the carefully selected business class catering,” says Frosti Lau, Country Manager for Cathay Pacific in South Africa.

“At Cathay Pacific, we believe that food and wine are an important part of the flying experience, and we continually evolve and adapt our menus and wine collection to ensure passengers enjoy the best that is available. In fact, earlier in 2014, Cathay Pacific picked up no fewer than four honours at the Cellars in the Sky Awards, which recognized the best business and first class wines served by airlines worldwide.

“We are particularly proud that South African wines are taking their rightful place on our wine lists, exposing them to some of the world’s most discerning consumers,” he says. “They can certainly hold their own among the other international labels that we offer our passengers,” he says.

The wines that will be available are Simonsig Tiara Stellenbosch 2010, Linton Park Cabernet Sauvignon 2011 and Flagstone Writer’s Block Pinotage 2012, and will be served on a rotational basis on all long haul flights, including the airline’s route between Johannesburg and the Hong Kong super hub.

Whether your dining choice is a perfect piece of fillet or our signature Chinese dish, you will find a delicious wine from our international wine selection to complement the meal” Lau concludes.