AS YOU RAISE THAT GLASS of perfectly chilled Champagne before take-off to Singapore or sip your deliciously paired wine at cruising altitude, you are probably not aware of the outstanding work put in by the team at Singapore Airlines to elevate your experience and cater to your personal palate. This is where the expertise of an air sommelier, working within a thoughtfully curated wine programme, comes in.

Chan See Yee, a seasoned air sommelier and Singapore Airlines cabin crew, is not just serving wine; she’s crafting experiences. Her story is one of passion and dedication, a journey that has taken her around the world and into the hearts of those she serves. “As an air sommelier, my goal is to offer a wide range of wines, from renowned vintages to hidden gems, tailored for each customer’s taste,” she shares. Whether it’s serving seasoned wine enthusiasts something unique or offering familiar labels to less-experienced drinkers, her mission is to make every sip remarkable.

Her fascination with wine began 10 years ago and has deepened with each flight and each personal interaction. “I have the privilege of experiencing different cultures and cuisines and interacting with people from all around the world. When I first started flying, I only knew wine by its colour: red or white. However, I really enjoyed wine, so I decided to pursue the Wine & Spirit Education Trust (WSET) Level 2 and 3 Award in Wines, offered in-house by Singapore Airlines. From there, I became deeply fascinated by wine, and this training now enables me to deliver service with greater professionalism and confidence.” This interest hasn’t stopped with wine, as she has since expanded her expertise to include certification as a professional sake sommelier.

The skies pose unique challenges for sommeliers like Chan See Yee, demanding a keen understanding of how altitude affects taste. “On board, we are working within a limited space, which means we carry a carefully curated selection rather than the extensive list of a traditional restaurant. This makes product knowledge and personalised recommendations even more important in delivering a memorable experience for our customers.” She explains that altitude doesn’t directly affect the wine itself, but the low humidity and pressurised cabin environment does change a customer’s perception of taste and aroma. “As air sommeliers, we are trained to understand that tannins and acidity can appear more pronounced at cruising altitude, and by considering both the intensity of the food and the structure of the wine, we can recommend pairings that remain balanced and enjoyable in the air.”

Alongside its world-class cuisine shaped by renowned chefs, the airline boasts one of the most rigorous and thoughtfully constructed wine selections available in-flight. A dedicated in-house team collaborates with three of the world’s leading wine experts: Jeannie Cho Lee, Asia’s first Master of Wine; Master of Wine Michael Hill Smith; and Oz Clarke, one of the world’s leading and most colourful wine authorities. Together, they taste more than 1000 wines annually and select only those with the winning characteristics of a great wine, so that customers can savour the very best. Currently on board, the premium cabin wine list spotlights New Zealand’s cool‐climate classics, showcasing vibrant sauvignon blanc, refined chardonnay and elegant pinot noir from acclaimed local labels, including the 2024 Craggy Range Sauvignon Blanc (Martinborough) and the 2024 Isabel Estate Sauvignon Blanc (Marlborough). Exclusive to First Class and Suites, you’ll find the 2019 Dog Point Chardonnay (Marlborough), 2023 Martinborough Vineyard ‘Home Block’ Sauvignon Blanc and 2021 Palliser Estate Pinot Noir (Martinborough).

Chan See Yee also acknowledges the creativity and deep understanding required to pair wines with the diversity and flavours of Singaporean cuisine. “For example, Singapore Hokkien mee can be paired with sake, laksa works beautifully with a cool-climate chardonnay, and nasi lemak with a glass of riesling or Champagne.”

What truly sets this iconic airline’s wine programme apart is the expertise and passion of the people behind it. “We offer one of the most carefully curated wine selections in the sky, from our dedicated panel of wine experts on the ground to our sommeliers in the air.”

As for planning your in-flight culinary experience, Chan See Yee advises exploring the menu before departure and making use of the dedicated air sommelier onboard. “We’re here to help you discover food- and-wine pairings that will enhance your entire dining experience.”

You can preview your in-flight food, beverage, amenity and snack options via the digital menu from up to six weeks before departure. Plus, if you have a confirmed booking in Suites, First Class, Business Class or Premium Economy Class, you can pre-select your main course for all meal services. Plan your sky-high culinary experience at inflightmenu.singaporeair.com/home