Vietnam Airlines became the first Asian carrier to win the World’s Best Culinary Airline title. Its seasonal and route-specific in-flight menus offer passengers “a different culinary experience” each time they fly. Business class passengers might, for example, taste bibimbap, bulgogi, or ginseng chicken soup, samgye-tang, on South Korean routes. Flying between Hanoi and Ho Chi Minh City, they could be offered the smoky Hanoi pork speciality bún chả, or chewy cao lầunoodles. Economy class passengers also benefit from options including a “signature” croissant at breakfast, with other meals featuring rice or spaghetti accompanied by sauce, a bread roll and dessert.

Vietnam Airlines has been named World’s Best Culinary Airline 2026 at the World Culinary Awards, becoming the first Asian airline to receive this honour. From pho to mi Quang, Vietnamese specialities bring the country’s rich culinary heritage to the skies, sharing its flavours with the world. #VietnamAirlines #CherishEveryMile

— Vietnam Airlines (@VietnamAirlines) October 22, 2026

Reflecting the trend towards premium experiences in the air and across the travel sector, the Vietnamese carrier aims to achieve five-star service standards by 2030. Dang Anh Tuan, executive vice president, said the prize marked “a proud milestone for Vietnam Airlines and a testament to our commitment to delivering an exceptional in-flight dining experience.”

On the ground, defying the critics of British food, London Heathrow and London Gatwick both took home silverware too. Heathrow won the World’s Best Airport for Dining 2026 title, ahead of international competitors including Dubai International, Hong Kong International Airport, New York’s John F. Kennedy International Airport, and Paris Aéroport.

Heathrow’s offering includes chic all-day dining by Michelin-starred chef Cyril Lignac, with a menu featuring lobster rolls, Ortiz tuna, and truffle linguine. Over at Plane Food Market, celebrity chef Gordon Ramsay brings his take on global cuisine, alongside a classic British all-day breakfast and, of course, fish and chips.

We’re delighted to have won World’s Best Airport for Dining 2026 at this year’s @WCulinaryAwards These annual awards celebrate and reward excellence in the culinary industry, and we’re proud to see Heathrow’s dining experience recognised by our passengers. From choice and quality to the teams who bring our restaurants and hospitality spaces to life every day, this award reflects the work that goes into making every journey that little bit more enjoyable. A huge thank you to everyone who voted for us, and to our colleagues and partners across #TeamHeathrow who made it possible. View the full range of dining options across all of our terminals https://t.co/P1d9EidqS4

— HeathrowNews (@HeathrowNews) October 25, 2026

Gatwick’s Clubrooms at the South Terminal won the World’s Best Airport Lounge for Dining 2026 title. Its menu features hot and cold dishes, including eggs Benedict, gochujang chicken thighs, and Moroccan nut roast with green beans in lemon olive oil.

Among carrier lounges, Turkish Airlines International Lounges won the World’s Best Airline Lounge for Dining title, with an offering that includes international hot and cold buffet dishes. Air France’s La Première Lounge at Paris-Charles de Gaulle was among the other nominees, alongside the first-class lounge offerings of Etihad and Lufthansa.

L’article Vietnam Airlines named world’s best culinary airline at 2026 World Culinary Awards est apparu en premier sur Travel Tomorrow.

If all you want for Christmas is Mariah Carey, we have some great news for you. Mariah Carey will be teaming up with event booking platform Bucket Listers for the third year in a row to organise the so-called Mariah Carey Holiday Bar. 

“The holidays are my favourite time of year, and I love finding new ways to share the magic with my fans. This year, we’re making my holiday bars even more fabulous and bringing the celebration to more cities than ever before! Think festive cocktails, wall-to-wall sparkle, and plenty of surprises. I can’t wait for everyone to celebrate with us,” Mariah Carey said in a press release.

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Although it will not be the first edition of the Mariah Carey Holiday Bar, it will certainly be the biggest as of yet. Compared to 2025, the number of locations will be doubled. Moreover, aside from seven cities across the US, the pop up event will also be going international for the first time ever with a location in London. 

All eight Mariah Carey’s Holiday Bar locations for 2026

• Atlanta
• Boston
• Chicago
• Houston
• Los Angeles
• New York
• San Diego
• London (United Kingdom)

As one might expect from a Mariah Carey-themed bar, all pop ups are set to include a touch of music. Aside from classics such as ‘All I Want for Christmas Is You’, visitors will also get the chance to listen to the singer’s latest album ‘Here For It All’.

Yet it doesn’t stop there. According to Bucket Listers, fans should be prepared to step inside a winter wonder-world of Mariah Carey, including twinkling lights, seasonal decor, and charming atmosphere. The bars will all feature a life-sized Christmas window front for festive photo opportunities.

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Moreover, visitors of the pop ups will get the chance to write a letter to Mariah Carrey and to send some holiday cheer directly to the Queen of Christmas. They will also gain access to Carrey’s all-new holiday merch and limited-edition vinyl records, available only this season, and to a selection of holiday cocktails including Mariah’s very own Black Irish. Finally, the bars all feature a full food any and will organise a holiday-worthy brunch every weekend.

At the moment of writing, tickets for the Mariah Carey Holiday Bars have not yet been made available. However, fans can already sign up for the presale by leaving their details on the web page of their preferred Holiday Bar location(s). The bars are expected to open over the course of November. 

Following the information shared by the event, general admission tickets are standing room only, with limited seating available on a first-come, first-served basis. Guests aren’t guaranteed seating. Each reservation is for a 90-minute festive experience, after which guests will be gently reminded to wrap up their holiday magic.

L’article Mariah Carey’s Christmas-themed Holiday Bar to open in eight cities in 2026 est apparu en premier sur Travel Tomorrow.

At the centre of the latest debate is Rye, a bakery in Manhattan’s SoHo neighbourhood opened by Austrian baker Martin Auer. The establishment specialises in a single product: a 1.5-kilogram loaf of 100% rye sourdough, made using organic rye flour imported from Austria. Customers can purchase a whole loaf for $60, half for $30 or a quarter for $15.

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The bread contains just three conventional ingredients – flour, water and salt – with time described as the fourth. According to co-owner Tim Auer, the price reflects the loaf’s size, the cost of importing ingredients, the bakery’s Manhattan location and a lengthy production process.

“The price is also the result of all the efforts and costs that went into this, whether that’s importing the organic rye flour from Austria or baking it right here on site on Lafayette Street,” Auer told People.

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However, the same traditional bread is available for considerably less in Austria. According to The Guardian, a large loaf costs €12.97 in Graz and €14.27 in Vienna, highlighting the substantial price difference between the European and American markets.

The phenomenon extends beyond bread. As Business Traveller reports, Parisian bakery Poilâne sells traditional sourdough loaves for just under €15 in Paris, while customers in New York can pay approximately €42. In Japan, premium white strawberries can cost up to €10 per fruit in exclusive retail outlets.

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Such pricing reflects a wider marketing strategy known as premium positioning, in which brands emphasise rarity, quality, heritage and exclusivity to distinguish otherwise familiar products.

Research cited by Business Traveller from NielsenIQ suggests that fewer than one-third of consumers worldwide associate premium products solely with high prices. Instead, 54% link them to exceptional ingredients or materials, indicating that perceived quality can be more important than cost alone.

Social media has also become central to this strategy. Luxury food purchases can serve as expressions of personal taste and cultural knowledge, particularly when unusual products attract attention online. Rye’s $60 loaf has generated widespread discussion, turning its controversial price into a powerful source of publicity.

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Yet the response has been divided. While some consumers appreciate the traditional production methods and craftsmanship, others question whether any loaf of bread can justify such a price.

For businesses, however, the controversy showcases how an ordinary staple can become a desirable luxury product. With a mix of tradition, a touch of exclusivity and social media buzz, brands can turn everyday food into a luxury – something consumers purchase not only to eat, but also to experience and display.

L’article New York City bakery sparks debate over $60 loaf of bread est apparu en premier sur Travel Tomorrow.

The Portuguese speciality secured first place ahead of Greece’s Sfela, which also received a score of 4.4, and France’s Crottin de Chavignol, which ranked third with 4.3 points. The results highlight Portugal’s cheese-making traditions in a category often associated with French or Balcan gastronomy. 

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Queijo de Cabra Transmontano is a traditional hard cheese made from raw milk produced by Serrana goats, a breed native to northern Portugal. According to TasteAtlas, goat cheese production has long played an important economic role in the Bragança region, where many families depend on raising goats and producing cheese for their livelihoods.

The cheese is characterised by its round shape, semi-hard rind, firm white interior and distinctive aroma. Its flavour is intense, with a slightly spicy note. During production, the milk is filtered and heated before the curd is salted and matured under controlled temperature and humidity conditions. It is traditionally enjoyed on its own or served with bread and local red wine. 

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The second-place cheese, Sfela, originates from Greece’s Messinia region and is traditionally made using sheep’s milk, goat’s milk or a combination of both. The semi-hard cheese matures in brine for at least three months and is commonly served grilled, as an appetiser or incorporated into Greek dishes.

France’s Crottin de Chavignol, meanwhile, comes from the village of Chavignol in the Loire Valley. Made from raw goat’s milk, it has a dense texture and a slightly nutty flavour. Depending on its maturity, it can be enjoyed fresh or aged, with older versions developing a firmer, more crumbly consistency. 

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The ranking is based on user reviews rather than assessments by a professional judging panel. TasteAtlas recorded 5,111 ratings, of which 2,637 were considered legitimate by its system. The platform uses measures to exclude artificial or nationally biased votes while giving greater weight to reviewers identified as knowledgeable. It also distinguishes between traditional cheese varieties and individual products from specific producers. 

Beyond their culinary appeal, cheeses have also attracted scientific attention for their potential health benefits. As Travel Tomorrow previously reported, a Japanese study involving around 8,000 participants found that regular cheese consumers were 24% less likely to develop dementia over a three-year period than non-consumers. However, researchers stressed that further studies are necessary before definitive dietary recommendations can be made. 

L’article Portuguese goat’s cheese tops TasteAtlas ranking ahead of Greek and French favourites est apparu en premier sur Travel Tomorrow.

The top spot went to Štajerska in Slovenia, followed by Italy’s Langhe–Roero–Monferrato and Spain’s Ribeira Sacra. The selection spans seven countries, offering ideas for trips that combine wine tasting with local food, history and time in the countryside.

The top 12 wine regions in Europe for 2027

1. Štajerska, Slovenia
2. Langhe–Roero–Monferrato, Italy
3. Ribeira Sacra, Spain
4. Kamptal, Austria
5. Chianti Rufina, Italy
6. Sancerre and Pouilly-Fumé, France
7. Etna, Italy
8. Saumur and Anjou, France
9. Wachau, Austria
10. Valle d’Aosta, Italy
11. Alentejo, Portugal
12. Naoussa, Greece

Why Štajerska took first place

Štajerska’s wine heritage connects historic towns with vineyards and cellars that preserve centuries of local knowledge. In Maribor, a vine more than 450 years old is recognised as the world’s oldest. Wine cellars extend beneath the city centre, while vineyards cover the surrounding hills. Nearby Ptuj has another link to the past: its historic wine cellar preserves Zlata trta, a 1917 vintage described as Slovenia’s oldest preserved wine. Gornja Radgona adds a different chapter to the region’s history, as the place where Slovenia’s first sparkling wine was produced in 1852. These sites give visitors several ways to explore how winemaking developed in the region.

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Beyond the towns, roads connect family wineries, hillside villages and vineyard terraces. One of the most recognisable sights is the heart-shaped bend at Špičnik, where the road curves between rows of vines. In Jeruzalem Slovenija, sunny slopes and cool nights provide conditions for white grape varieties such as Šipon. Haloze offers a steeper landscape, with vineyards planted across demanding hillsides. Visitors may also notice wooden structures called klopotci, which use wind to create noise and scare birds away from the grapes. Tastings range from historic urban cellars to estates surrounded by vineyards, allowing travellers to experience different parts of the region’s wine culture.

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Italy and Spain take second and third

Second-placed Langhe–Roero–Monferrato lies in Piedmont in northwestern Italy, where vineyards share the landscape with hazelnut groves, castles and villages. Its wine heritage includes Barolo and Barbaresco, both made from the Nebbiolo red grape variety. Other varieties grown here include Barbera, Dolcetto and Moscato, giving visitors a broader range of wines to discover. Food is an equally strong part of the attraction, with local cheeses, hazelnuts and Alba’s white truffles accompanying the region’s wines. European Best Destinations highlights autumn as a particularly appealing time to visit, when truffles and changing vineyard colours add to the experience.

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Ribeira Sacra, in Galicia in northwestern Spain, took third place with a landscape shaped by the Sil and Miño river canyons. Vines grow on narrow terraces cut into steep hillsides, making the setting a central part of a visit. Mencía, the region’s main red grape variety, produces aromatic wines influenced by the altitude and slate soils. Small wineries and ancient monasteries provide stops between tastings and walks. Travellers can also explore the river landscape by boat or follow hiking routes through the area, combining wine visits with time outdoors.

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Austria and Tuscany complete the top five

Austria’s Kamptal finished fourth, with Riesling and Grüner Veltliner among its leading white grape varieties. Around the town of Langenlois, historic family estates sit alongside contemporary wineries. Vineyard trails offer opportunities to explore the countryside between cellar visits. Traditional wine taverns, known as Heurige, bring together local wines and food. The region’s combination of established winemaking traditions and modern architecture gives visitors more to explore than tasting rooms alone.

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Fifth place went to Chianti Rufina, a small wine area northeast of Florence in Tuscany. Its vineyards extend into the Apennine foothills, where cooler conditions and higher elevations influence wines made from Sangiovese grapes. Visitors can combine tastings with walks through vineyards, olive groves and nearby villages. Accommodation includes agriturismi, or farm stays, which offer a base in the countryside. Florence’s proximity also makes it possible to include both the city and the surrounding wine area in one trip.

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From Slovenia’s historic cellars to Galicia’s steep vineyard terraces, the ranking highlights how varied a European wine trip can be. The appeal extends beyond the glass to the landscapes, food and communities that give each region its character.

L’article Which European wine regions should be on the radar in 2027? est apparu en premier sur Travel Tomorrow.

Koekelberg, best known for its monumental Basilica of the Sacred Heart, the fifth-largest church in the world and an Art Deco landmark, now has another claim to fame. Tipsy Tribe Brewery & Distillery has chosen this location to produce Brussels Whisky, which its founders hope will be the first in a series of locally made whiskies.

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The first batch was deliberately small at just 64 bottles, and those offered for pre-sale sold out within 48 hours. This American-style whisky, made with Belgian malts, corn and rye, was aged in virgin American oak barrels.

The first barrel was filled on 9 March 2023, and the spirit was then left to mature in Koekelberg for more than three years before being released.

The result evokes classic US bourbon profiles while retaining a distinctly Brussels flavour, a very fitting outcome for a city where more than three quarters of residents are either non-Belgian or Belgian with a foreign background, mirroring the founders themselves. 

Aylin Fastenau hails from Turkey, while her husband, Daniel, is from the United States. “The fact that this whisky is Belgian, but with a foreign inspiration, is a perfect embodiment of the multicultural nature of Brussels and our team at Tipsy Tribe”, she says.

Before changing course, they both worked in corporate environments and in the EU bubble but then decided they wanted a different kind of fizz in their lives, so they launched Tipsy Tribe in 2022, the result of cogitations imbued by the Covid-19 pandemic. Today, the company produces craft beer, gin, vodka, raki, liqueurs, and other spirits, all under one roof.

The 45% ABV whisky has been described as smooth and creamy with hints of oak, char, smoke, vanilla and caramel, and a grainy finish.

The move was a natural progression, says Daniel, a brewer, distiller and whisky enthusiast. “Brewing is the first step to making a good whisky,” he explains. “We are uniquely positioned to have both brewing and distilling facilities under a single roof, so releasing our own whisky was a natural next step for us.”

Koekelberg itself has a long history of distilling. It was here, in the 19th century, that Jean-Baptiste Cellier-Blumenthal experimented with the design that became the modern column still, a fact not widely known outside Belgium, a country mainly associated with its vast variety of beers.

“Belgium is less known for its rich history with spirits,” notes Aylin, despite the country’s long tradition of producing genever, with numerous styles still being made today and dedicated bars keeping the spirit alive.

For Aylin, having the first whisky made in Koekelberg is therefore “an ode to a rich heritage”.

Koekelberg’s mayor, Olivia P’tito, also welcomed the addition to the municipality’s artisanal expertise, which is already associated with chocolate and craftsmanship.

The first bottle was auctioned at the launch on 26 September, helping to raise more than €700 for school materials for the local École Armand Swartenbroeks.

The whisky was produced entirely in-house, from grinding the grain to bottling. In keeping with the times, Tipsy Tribe’s spirits production is solar-powered, and the company holds the three-star Ecodynamic Enterprise Label awarded to environmentally responsible businesses in Brussels.

The first 64 bottles are unlikely to be the last. Several further batches are already ageing in different casks, and a new still installed in 2025 has increased the distillery’s production capacity tenfold.

L’article Brussels launches its first locally made whisky est apparu en premier sur Travel Tomorrow.

Organised by VISIT Vlaams-Brabant, the initiative combines beer tourism with walking and cycling, with several stops accessible by public transport from Brussels. Flemish Brabant’s brewing heritage is also gaining visibility beyond Belgium, with regional beers served on Brussels Airlines flights. 

Lambic owes its character to spontaneous fermentation involving wild yeasts from the air. Blending young and older lambics produces geuze, bringing together nature, time and craftsmanship. This October, breweries and blending houses across the region will host a range of events showcasing both the tradition’s history and its continued evolution.

1. Lambiek Fabriek: contemporary flavours beside the canal

Founded in 2016 by Jo Panneels and Jozef Van Bosstraeten, Lambiek Fabriek in Sint-Pieters-Leeuw takes an experimental approach to lambic. Its ram’s-head labels and “No Brett, No Glory” slogan reference Brettanomyces, the wild yeasts associated with these beers.

The range includes Rhub-Elle with rhubarb, Pluri-Elle with berries and Caram-Elle with roasted malt. The Lambiekland Passport also allows visitors to collect stamps at participating breweries and blending houses, turning individual outings into a broader exploration of the region.

2. Timmermans: centuries of brewing in Itterbeek

Operating since 1702, Timmermans is recognised as the world’s oldest lambic brewery. Its traditional wooden maturation vessels and cooling equipment now sit alongside a new visitor attraction, the Immersive Lambic Experience, introduced in March 2026.

Bus routes R10 and R16 serve the nearby Itterbeek Breugeldal stop, making the brewery accessible from Brussels. Timmermans can also be reached by cycling along the Brussels–Charleroi canal, offering visitors the option of combining a brewery visit with a scenic ride. For those who prefer to explore the area on foot, the 7.6-kilometre Bruegel Walk provides another way to discover the surrounding Pajottenland.

During Lambic Month, nearby Krok & Ko is also serving a “KROK LAMBIEK”, adding a food stop to the outing.

3. Boon: a family story and vintage bottles in Lembeek

Frank Boon championed traditional geuze when its future appeared uncertain in the 1970s. Today, his sons Jos and Karel continue the family business in Lembeek, where the brewery maintains its own cooperage.

A walk from Lembeek railway station brings visitors to the brewery, while the nearby 7.1-kilometre Alambic Walk explores the Zenne Valley.

A highlight this month is Boon’s Cellar Days, running from 16 to 18 October. Older geuze and kriek bottles, rarities and vintage tastings will be available, alongside additional bookable brewery tours. The event offers an opportunity to discover how these beers develop with age.

4. 3 Fonteinen: traditional craft with creative collaborations

At 3 Fonteinen, an emphasis on terroir and traditional methods leaves room for experimentation. Selected vintage blends feature artwork by Felix De Boeck, while a collaboration with Brussels rapper Zwangere Guy produced a grape lambic.

Its Lambik-O-Droom in Lot is within walking distance of the railway station. Free guided tours introduce the brewing process and maturation in wooden barrels. A visit can be paired with Belgian dishes in the brasserie, including shrimp croquettes and beef stew made with geuze.

For a longer outdoor excursion, a proposed 15-kilometre micro-adventure combines walking through the valley with packrafting on the Zenne.

5. Boerenerf: where lambic meets wine

At Boerenerf in Sollenberg, Senne Eylenbosch and Vincent Alluin explore the relationship between lambic and wine. The organic farm and blending house uses fruit grown on-site or sourced from local farmers, creating drinks that extend beyond familiar geuze and kriek styles.

Accessible on foot from Huizingen station, Boerenerf regularly hosts farm events and dinners with guest chefs, with upcoming dates listed in its agenda.

Another suggested pairing is the four-kilometre interactive beer walk through Halle, exploring the town’s brewing history and its association with Duivelsbier.

Together, the five stops offer different perspectives on lambic culture, from centuries-old brewing equipment to fruit-led experiments. The full Month of Lambic programme lists October activities across the region, with practical details for planning visits.

L’article 5 lambic breweries and blenders near Brussels to discover this October est apparu en premier sur Travel Tomorrow.

Cocktail lovers will have to wait until 7 October, when the top 50 will be revealed during a fancy ceremony in Milan, to discover which bar will take the crown. In the meantime, this amuse-bouche offers a taste of what is to come, as well as the new trends and direction global cocktail culture is taking.

Sponsored by Perrier, The World’s 50 Best Bars is widely regarded as a benchmark in the international drinks industry. The ranking is determined by an academy of more than 800 specialists from around the world. Roughly a third are bartenders and bar owners, a third drinks writers and a third cocktail experts.

There is no checklist of ingredients, décor or technical wizardry to tick off. What makes the “best bar” is left entirely to each voter’s judgement. The only requirement is that they should have visited the place in the last eighteen months.

According to Faye Huggett, Director of Community for The World’s 50 Best Bars, the ranking shines a spotlight on bars that “consistently deliver outstanding drinks and world-class hospitality”.

This year’s 51-100 are spread across 34 cities on six continents, with 13 new entries, including bars in Athens, Bangkok, Goa and Melbourne. The United States is the most represented country on the list for the fourth consecutive year. 

As a region, Europe leads with 18 establishments, four in Italy, three each in Spain and the UK, two apiece in Sweden and Greece, and one each in Norway, Türkiye, France and Ireland. 

Asia follows with sixteen bars. 

“The 51-100 list has become a vital part of The 50 Best Bars programme, allowing us to recognise a broader range of exceptional venues from around the world while encouraging cocktail lovers to discover new destinations and experiences”, said Huggett.

This year, that wider spotlight reaches several new destinations, including Accra, Dublin, San José, and Shenzhen. 

Huggett adds that among the bars that made the list this year, some are “renowned favourites” and others “rising stars pushing the boundaries of cocktail culture”. 

Athens institution Baba au Rum, ranked 55^th, “a true pioneer of the Athenian cocktail scene”, has appeared in the ranking for more than a decade and is known for its extensive rum collection.

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At the other end of the spectrum is Front/Back in Accra, entering at number 80. The creative private members’ club combines cocktails with DJ nights, art and African culture. Its appearance, alongside fellow Accra venue La Borracha at number 87, which brings a Latin splash to the Accra scene, marks a first for West Africa on the extended list.

Then there is Boilermaker in Goa, which enters at 57 despite opening only in late 2024. Inspired by the classic whisky-and-beer combination, the laid-back bar pairs artisanal craft brews with Goan flavours and cocktails like the Why Did The Onion Blush?, made with gin, lychee, red onion, green chilli and yoghurt.

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Making the list can bring international visibility and put a bar, together with the city it sits in, on travellers’ itineraries, or simply make a dull business trip more colourful.

Last year’s number one, Bar Leone in Hong Kong, opened only in 2023. Built around the concept of cocktail popolari, the Roman-inspired neighbourhood bar became the first Asian venue to take the global top spot in 2025. Today it draws constant queues, while its co-founders have opened a second Bar Leone in Shanghai and collaborated internationally, including at the Academy Awards’ official after-party.

The full list is available here.

L’article World’s 50 Best Bars 2026 reveals 51–100 ranking est apparu en premier sur Travel Tomorrow.

If so, Emirates has come up with something that is likely to go down a real treat. Its latest selection of exceptional champagnes and fine wines spans some of the most celebrated vineyards in France, Australia, Chile, South Africa and the UK.

They range from Dom Pérignon Vintage 2017 and Château Mouton Rothschild 2003 for those lucky enough to travel in First Class, to Emirates’ first English sparkling wine, Wiston Estate Brut NV, for Premium Economy passengers.

The new collection will be introduced in the coming months across the Dubai-based airline’s global network and will be available to travellers in every cabin class.

A first for Emirates

Wiston Estate Brut NV will be available from October, becoming Emirates’ first English sparkling wine and served exclusively in Premium Economy on UK routes.

Wiston Estate is a historic family-owned property in West Sussex, with vineyards on the chalk soils of the South Downs.Produced from Chardonnay, Pinot Noir and Pinot Meunier using the traditional method, its Brut NV incorporates reserve wines and extended lees ageing for depth and complexity while retaining freshness and distinctive minerality.

The wine has earned significant international recognition, with Wiston Estate named WineGB Winery of the Year six times.

Opening with green apple, freshly cut lemon and sourdough, the wine develops with a fine mousse and notes of candied citrus, butter and toast.

An Emirates spokesman told Travel Tomorrow: “The introduction of Wiston Estate exclusively on UK routes celebrates British provenance and craftsmanship while giving Emirates customers the opportunity to discover one of England’s benchmark sparkling wines.”

Five million bottles

Emirates says it applies “stringent” criteria to select wines that “perform” both on the ground and at altitude, considering fruit character, acidity, tannin levels, oak influence and, crucially, maturity.

Many are acquired years before they are ready to serve and aged in professional facilities in France. Bordeaux wines destined for Business Class typically undergo a minimum of eight to 10 years of ageing, while those selected for First Class can mature for at least 12 to 15 years.

This long-term approach enables Emirates to secure limited parcels of sought-after vintages and serve customers wines at their peak.

Since 2006, the airline has invested more than $1 billion in its wine programme, building a cellar that today holds around five million bottles in dedicated facilities in France.

The spokesman said: “Many wines are acquired years in advance and carefully matured until they reach their optimum drinking window, before being introduced onboard for guests to enjoy at their peak.

“As many wines are sourced in small parcels and limited allocations, Emirates customers are uniquely positioned to experience rare and sought-after vintages that are not widely available elsewhere.”

New wines across the cabins

Other wines include Domaine de la Baume Tautavel 2023, a Grenache-Syrah from Roussillon in southern France. It offersripe blackberry, blackcurrant and red plum complemented by liquorice, pepper and Mediterranean herbs, with smooth tannins and a fruit-driven finish.

From October, Emirates will also introduce Château Pech-Latt Corbières 2024, made from traditional Corbières varieties including Syrah, Grenache, Carignan and Mourvèdre. It offers ripe blackberry, blackcurrant and red fruits complemented by spice and Mediterranean herbs, with a round, supple palate.

For white wine fans, Cuvée Sabourin Picpoul de Pinet 2024 brings the freshness of France’s Mediterranean coast onboard, with bright lemon, green apple and white flowers alongside subtle mineral and saline notes.

Crisp acidity and a clean, citrus-driven finish make it particularly well suited to seafood and lighter dishes.

Completing the new Economy selection is Journey’s End Weather Station Sauvignon Blanc 2025, produced by the family-owned Journey’s End estate near Stellenbosch, South Africa.

The vintage displays green apple, citrus, grapefruit and kiwifruit complemented by subtle saline minerality, with lively acidity and a clean, refreshing finish.

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Running from 7 to 10 September at Bump, on Place du Luxembourg opposite the European Parliament, the event is organised by spiritsEUROPE, the European association representing the spirits sector.

The four-day programme combines political discussions, networking and interactive experiences, addressing agriculture, trade, responsible consumption, hospitality and tourism, while Belgium will take centre stage as host of the inaugural edition.

The event also comes amid a change of leadership at spiritsEUROPE. In June, Patrick Piana, Managing Director Europe at Campari Group, was elected President for a two-year term, succeeding Rémy Cointreau executive Ian McLernon.

Piana has placed competitiveness, sustainability, international market access, digital consumer information and responsible drinking among the priorities for his mandate, while also calling for greater recognition of the industry’s contribution to agriculture, local communities, hospitality and tourism.

The association’s Director General, Mark Titterington, is also relatively new to the organisation, having taken office in September 2025 following a career largely focused on the agri-food sector, public policy and sustainability.

Trade high on political agenda

Spirit of Life Week takes place against a complicated international trade environment for European distillers.

Much of spiritsEUROPE’s political activity in recent months has focused on transatlantic trade and its campaign for a return to reciprocal zero tariffs on spirits between the European Union and United States.

The association has been pushing for EU spirits to receive equivalent treatment in the US market, arguing that restoring the previous “zero-for-zero” arrangement would support producers, investment and hospitality businesses on both sides of the Atlantic. In May, following a European Parliament vote on the EU-US trade deal, spiritsEUROPE called for swift implementation.

At the same time, the organisation has strongly backed the EU’s broader push to diversify international trade, welcoming agreements with India, Mercosur and Australia. The EU-India agreement is particularly significant for the industry, with spiritsEUROPE describing it as a “game changer”. Under the deal, tariffs on EU spirits, previously as high as 150%, will be halved upon entry into force before gradually falling to 40%.

Public health represents another politically sensitive area. The organisation says the industry’s future should be based on quality and responsible appreciation rather than increasing alcohol consumption. It has promoted education, awareness and targeted interventions to tackle harmful drinking, while opposing broader measures such as advertising bans and tax increases.

Those debates will feature prominently during Spirit of Life Week. A Tuesday session entitled “All in Moderation” will examine responsible consumption, while further discussions will address agriculture and the industry’s place in European society.

European Commissioner for Agriculture and Food Christophe Hansen is among the political figures expected to participate, delivering a keynote address on Wednesday during a discussion about the relationship between spirits, European farming and the wider agri-food economy.

Belgium in the spotlight

As host country of the inaugural edition, Belgium will be showcased during Monday evening’s opening reception. Visitors will be able to meet Belgian distillers and discover local products, family traditions and craftsmanship.

Participating Belgian producers include Filliers, FX de Beukelaer, known for Elixir d’Anvers, and the Ferme de Mont-Saint-Jean distillery in Waterloo.

Monday’s programme will also look at the role of conviviality in European society and the importance of cafés, bars, restaurants and other hospitality venues as places for social interaction.

From distilleries to tourism experiences

Tourism will receive a dedicated place on the programme on Thursday, highlighting another dimension of the industry’s economic footprint.

Distilleries, spirits museums, tasting routes, cocktail culture and other drinks-related experiences increasingly form part of Europe’s tourism offer, connecting local products with destinations, heritage and hospitality.

The discussion will bring together Eduardo Santander, Executive Director of the European Travel Commission; Serge Guillou, Vice-President of the International Bartenders Association; Camille Delpoux of Maison Ferrand; and Edward Martin, Master Distiller and Brewer at Ferme de Mont-Saint-Jean.

Spirit of Life Week therefore arrives in Brussels as more than an industry showcase. By locating the event next to the European Parliament and combining tastings and craftsmanship with discussions on trade, agriculture, public health and tourism, Europe’s spirits producers are also making their case about the sector’s place in European economic and social life.

L’article Spirit of Life Week brings Europe’s spirits industry and policy debates to Brussels est apparu en premier sur Travel Tomorrow.