It’s the mix of sweet, savory and spicy — and a hankering for culinary adventures — that keeps drawing me back to San Diego’s restaurants. Quality food and intriguing tastes distinguish my favorite places, where high-ranking chefs have descended en masse in recent years.
Call it the ultimate wine challenge: choosing bottles that will travel from winery to storage to airport to airline and still fly right, 35,000 feet in the sky. At its annual Wines on the Wing competition held at the Millennium Broadway Hotel in Manhattan this spring, Global Traveler amassed 151 wines submitted by 31 airlines offering international, long-haul, business-class service. The wines were served in coded glasses to 34 prominent wine judges. The goal? To find the airline with the best “wines on the wing.”