Whether you fly in business or economy, wine options on flights come down typically to \u201cred or white.\u201d And if you\u2019re a wine-loving frequent flier, you know that airlines face unique challenges that can explain why bottles on a plane so often disappoint.\r\n\r\nSelecting wines for an airline program is a monumental task, and each carrier employs a different methodology. For Singapore Air, Jeannie Cho Lee MW, author Oz Clarke and Michael Hill Smith a wine consultant, wine judge and writer, blind-taste 1,000 wines over the course of a year. Doug Frost MW and MS, who works for United, tastes more than 2,000 wines over a month before he winnows down 150 picks for final consideration.\r\n\r\n\r\n\r\nBut wines aren\u2019t selected on taste alone. Most programs adhere to strict volume and budget constraints. Airline buyers need suppliers that can provide enough quantity at the right level of quality. The wines must suit the broad preferences of travelers and be commensurate with ticket price.\r\n\r\n\u201cThe biggest challenge is finding what we want when buying in large volumes,\u201d says Frost. \u201cWine is an agricultural product, so buying in volume does you no good.\u201d\r\n\r\nLogistical issues constrain inflight lists. Air New Zealand only serves its country\u2019s wines, so the carrier must factor in the costs to offer those labels around the world.\r\n\r\nWine writer Jon Bonn\u00e9, who runs JetBlue\u2019s Mint program, says the airline has fine-tuned their logistics along the way. JetBlue is currently \u201cordering wine in quantities that match what we actually pour,\u201d says Bonn\u00e9.\r\n\r\n\u201cOur physical condition changes during flights: Red wines taste more tannic, and white wines more acidic.\u201d \u2013Jeannie Cho Lee MW, wine consultant, Singapore Air\r\n\r\n\r\nWine selections also hinge on concerns like serving at the proper temperature in appropriate glassware, or the inability to decant. According to Lee, palates experience wine differently at altitude.\r\n\r\n\u201cOur physical condition changes during flights: Red wines taste more tannic, and white wines more acidic,\u201d she says. \u201cThus, we opt for wines that lean towards clear flavors and fruit definition.\u201d\r\n\r\nCarriers like Qantas set themselves apart with strong training programs. The Australian airline offers introductory, intermediate and advanced wine courses to staff that culminate with a Sommelier in the Sky designation. The airline posts cheat sheets in galleys with wine overviews and meal pairings.\r\n\r\n\r\n\r\nThe following 10 airlines have proven that flying from Point A to B can also provide delicious midflight pleasure.\r\nAir France\r\nIn September, the French airline earned \u201cBest Airline Wine List in the World\u201d by British publication The World of Fine Wine. The program\u2019s success relies on a partnership with Paolo Basso, voted world\u2019s best sommelier in 2013 by the Association de la Sommellerie Internationale. Combined with access to its home country\u2019s fabulous vineyards, Air France dedicates itself to great domestic wine across all classes, a commitment that includes free Champagne in long-haul Economy.\r\nAir New Zealand\r\nAir New Zealand only serves its country\u2019s wines, and in 2017, the airline poured nearly eight million glasses. Villa Maria supplies different labels for the airline\u2019s lounges, Economy and Premium Economy cabins. In Business Premier, the airline profiles a selection that rotates every two months with offerings from the annual Fine Wines of New Zealand list.\r\n\r\n\r\nAll Nippon Airways\r\nSince September, ANA has served custom red and white wine blends created with wine consultant Ned Goodwin MW. The Japanese carrier has also added 54 wines and two sakes to its lounges and onboard menus. Passengers traveling in Premium Economy class on domestic routes receive complimentary Champagne, while Krug, Ch\u00e2teau L\u00e9oville and Vasse Felix pop up on international First Class routes.\r\nEmirates\r\nWith an investment upwards of $700 million on beverage programs across all cabins, Emirates takes wine seriously. The carrier stores seven million bottles in a temperature-controlled warehouse in Burgundy. The airline has six wine lists, one for each region they operate in, with some 70 wines offered across the network. Expect mainstays Dom P\u00e9rignon and Ch\u00e2teau d\u2019Yquem to make appearances. The airline also factored in bigger glasses and decanters into its cabin design.\r\n\r\n\r\nFinnair\r\nA small airline with big ambition, Finnair exceeds the competition with a dedicated wine menu replete with brand bios. Finnair offers California Chardonnay, German Pinot Noir, Margaux, Port and several more global selections. Bonus: You can sip Champagne from iconic Iittala glasses evocative of melting ice in Lapland.\r\nJetBlue Mint\r\nWith Bonn\u00e9 at the helm, Mint\u2019s wine program is America\u2019s most offbeat and exciting. Picks reflect Mint\u2019s mandate for high-quality products. JetBlue was the first U.S. carrier to serve ros\u00e9, and Bonn\u00e9 has scored allocations from California producers like Matthiasson, Failla, Sandhi and Lioco. He\u2019s expanded domestic selections to include Oregon and Washington, and international bottles ranging from grower Champagne to German Riesling.\r\n\r\n\r\nLufthansa\r\nThe German carrier works with Markus Del Monego MW to offer interesting business and first class picks, though economy passengers sip on Riesling, too. Naturally, the roster highlights Germany, as Monego and a panel vet wines via a 20-point, blind-tasting system. The group lands on wines typically with lower perceived acidity and tannins, and higher residual sweetness due to changes in customers\u2019 inflight palates.\r\nQantas Airways\r\nQantas is Australia\u2019s third-largest buyer of Aussie wine, and its focus is to show off the country\u2019s best regions. Selections range from Margaret River and Yarra Valley to Tasmania and Barossa Valley. Typically, Business Class pours four selections that are route dependent and rotate throughout the year. First Class passengers enjoy pre-selected pairings with each course at meal service. Flight attendants can also pour a tasting flight on request.\r\n\r\n\r\nSingapore Airlines\r\nAmong the first carriers to have a dedicated wine panel, the airline has won many awards for its efforts. At the First Class/Suites levels, it pours iconic wines like Dom P\u00e9rignon, grand cru Burgundy, and cru class\u00e9 Bordeaux. In Business Class, there\u2019s a selection of high-quality, trendy or emerging icons from around the world. And Economy is about value-driven fruity whites and reds.\r\nVirgin Atlantic\r\nThe airline\u2019s Upper Class program is overseen by Mark Pardoe MW, the wine director of noted UK firm Berry Bros. & Rudd. A panel convenes four times per year to select its top wines for Upper Class, while it meets annually for Premium and Economy Delight, Classic and Light. With the help of science, Pardoe expanded selections and threw old rules out the window. For example, better humidity and cabin-pressurization systems found on the Dreamliner 787 mean that higher-acid wines taste more balanced midflight.