I really enjoyed the service and menu offered on our recent Delta flight from ATL- MUC. We were booked in the Business Elite cabin. Our flight attendant was this lovely woman (Annie) from somewhere down south in the States with a smooth motherly voice; should I ever fall ill I’d love to have her by my side to ease the agony.
People have often complained about how awful airline food is but I’ve never had a bad meal yet on any airline, even in coach (tip: always go for pasta or seafood in coach).
For our dinner the starter was presented as follows: seared tuna medallions aside roasted red peppers and goat cheese with a seaweed edame salad. It doesn’t read in print as appetizing as it tasted (it was delicious!). A simple green salad followed for the second course. I chose a fruity white wine which was promoted as “no oak” to pair with my appetizer and salad and I really enjoyed it: Boulder Bank Savignon Blanc 2008. (While I’ve never loved wine for it’s own sake, I have always loved good good and discovered over the summer that a well chosen wine can enhance the tastes of ingredients on the tongue.)
The main course offered an option of fish, pasta or beef and in a departure from my strategy to “always go with the pasta” I opted for the filet of beef. Tender and served medium, it was accompanied by green beans and mashed potatoes. It was very good. I chose a medium bodied merlot (Souverain 2006) with ‘plum undertones’ to pair with my entree and it was absolutely fabulous. My palette is not sophisticated enough to taste the fruit undertones nor the “smoky vanilla” but the wine tasted very buttery to me which I really love. My wine friends tell me that white wines can be described as buttery but it’s not an appropriate description for red wines yet that is what my tongue tasted and was happy to taste: buttery goodness. It reminded me a lot of the smooth buttery reds I had sampled in Andorra last year.
Dessert was a classic hot fudge sundae and an absolutely pleasure.