dr. vines


Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
The History of Wine Page 1/11 FS 470 WINE APPRECIATION LECTURE NO. 2 - THE HISTORY OF WINE GUEST LECTURER: Dr. Richard Vine, Emeritus Professor of Enology, Food Science Department, Purdue University (1991-2004) The following article from the Dallas Morning News will give you some information about Dr. Vine’s career. Picking wines to please air passengers' palates By Suzanne Marta DALLAS MORNING NEWS 12/27/2005 Dr. Richard Vine (Ricky Moon/Dallas Morning News) DALLAS In coach class, wine comes in plastic cups, poured from little screw-top bottles. But on American Airlines, in-flight wine service is intended to inspire passengers holding premium tickets. The Fort Worth, Texas-based carrier maintains 15 different wine lists for first and business classes, specially selected for various routes. At any time, "we have more than 60 wines in service and another 60 queued," said Richard Vine, who has spent the last 20 years as wine consultant for American, the largest airline operating at Lambert Field in St. Louis. Vine, a retired Purdue University professor of enology, scours the world's leading wine-producing regions several times a year in search of the best vintages. American changes its wine list monthly, posting a 38-page pamphlet online, describing each route's selections in detail. Each wine list includes two reds, two whites, champagne, dessert wine and sometimes a sherry. Flights to Asia incorporate a pair of sake selections. The carefully researched service hasn't gone unnoticed by fliers. "We have customers ask where they can buy the wine themselves," said Mary McKee, managing director of in-flight products. Indeed, premium-class passengers who pay $3,000 to $10,000 for their seats regularly examine wine labels and quiz flight stewards about the vintages, said travel expert Terry Trippler of Cheapseats.com. "If you're paying that kind of money, you expect fine food and wine," said Trippler, who only flies in first and business classes - and generally opts for dry champagne or vodka tonic with lime. The attention to detail is in response to the growing awareness about wine among U.S. consumers. Wine surpassed beer for the first time this year as America's favorite alcoholic drink, according to a Gallup poll. And U.S. consumers are expected to account for 25 percent of all global wine consumption by 2008, according to the French trade group VinExpo. While business travelers choose an airline principally for its routes, schedule and fares, food and wine play an important part in the decision, according to London-based Business Traveller magazine. "Many frequent fliers want a selection that includes prestige wines, ones they know the name of and would regard as special- occasion wines," said Tom Otley, the magazine's editor-in-chief.
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
FS 470 Wine Appreciation Lecture 2 The History of Wine Page 2/11 Vine, 68, didn't set out to be an airline wine consultant.
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 05/06/2010 for the course FS 470 taught by Professor Christianbutzke during the Spring '10 term at Purdue.

Page1 / 11


This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online