An Air Sommelier’s Guide to Wine Pairing

The idea of wine pairing can be both enjoyable yet intimidating at the same time. It can be tricky to pick out the right wine that will go well with the meal. At some restaurants, you can count on the expertise of a wine sommelier to recommend the perfect bottle. This can even be the case when you are in the air.

Sherlyn Chia, a Singapore Airlines cabin crew who has been flying for 16 years, is also an air sommelier. After being promoted to work in First Class and Suites, her interest in recreating and elevating the fine dining experience on board for passengers spurred her to sign up for the Wine and Spirit Education Trust (WSET) course. It was not until then that she developed a keen interest in wine.

Air sommeliers are required to undergo six workshops over a course of nine months, where they will be assessed on their theoretical knowledge, blind tasting as well as presentation skills. The next time you are flying Singapore Airlines, keep a look out for the badge to identify the air sommeliers on board.

“When there is an air sommelier inflight, we take pride to ensure the wine is without fault, served at the right temperature and in the appropriate service ware. We also make suggestions for wine pairing with our passengers’ choice of meal in mind,” Sherlyn shares.

Here are some tips from Sherlyn on how to enhance the flavours of your favourite food with the right type of wine.

“The easiest rule to remember would be to match the weights of food and wine. You would want to pair a heavy dish with a full-bodied wine,” says Sherlyn. By matching the weights, you can strike a balance in flavours between both the wine and dish while also ensuring that one does not end up overpowering the other.

For example, lighter food such as poultry or fish can be complemented by more delicate wines like whites or low-tannin reds. On the other hand, food with richer flavours such as red meat would pair perfectly with a full-bodied red, like a shiraz.

Amarone with Bak Kwa
A rich, full-bodied Amarone like the ‘Sergio Zenato’ is able to match the smoky flavours of bak kwa (barbecue sliced meat). Its tannins marry well with the meat and light char from the grill, and at the same time, the acidity helps to cut through the layer of grease present in a flavourful slice of bak kwa - making this a heavenly match.

Chardonnay with Steamed Turbot in Soy Sauce
A round, ripe and fruity Chardonnay goes well with the robust flavour of a turbot. In addition, Chardonnays usually have a crisp texture with linear acidity, which can stand up to the savoury and umami flavours from the soy sauce base.

“I personally like contrasting pairings, for example having sugar cane with lemon and chicken wings,” she shares. Similarly, choosing a wine that has contrasting flavours to a dish is like completing a puzzle with its missing piece. A highly acidic white can cut through a fattier dish and refresh the palate for the next mouthful.

Rosé with Sushi
Apart from the conventional sake, having sushi with a glass of rosé, though contrasting in flavours, can be a delightful pairing as well. A dry and bright rosé like Caves D’esclan’s Whispering Angle Rose (2019) is light with sweet notes of fruitiness and a slight acidity that complements the vinegared sushi rice, while cleansing your palate.

Champagne with Pineapple Tart
The citrus flavours complete with heady floral notes and soft tones of grilled hazelnuts from this Louis Roederer Champagne Brut complements the pineapple filling surprisingly well. The bubbly effervescence and refreshing acidity from the champagne cuts through the sweetness and buttery goodness of a pineapple tart - allowing you to fully enjoy the pastry.

Another way would be to pair similar flavours found in the food and wine. It is commonly thought that you would need to pair the wine with the protein, but the sauce and cooking method may have a stronger influence in the flavour of the dish. For example, a dish served with mushroom sauce can be paired with an aged Bordeaux that has developed notes of mushroom, to further emphasise its earthy tones.

Port with Vanilla Ice Cream and Toasted Almonds
Adding a shot of the Penfolds Grandfather Rare Tawny over a scoop of vanilla ice-cream highlights the intense raisin and fruitcake flavours present in this wine, giving this simple dessert an instant upgrade. You can even top it off with almonds or other nuts of your choice for that added crunch and texture.