Delta Launches Winter Wine Program and Curated Meals by Top Chefs

Delta has unveiled its annual winter holiday menu, featuring an updated wine program and new meals and snacks created in collaboration with award-winning chefs.

“Memorable meals are part of the travel experience – whether you’re 35,000 feet in the air or exploring the streets of your destination,” said Kristen Manion Taylor, S.V.P. of Inflight Service at Delta Air Lines.

“This is why we work with the best chefs, sommeliers, and partners to keep our onboard food and beverage program fresh—because a thoughtfully curated in-flight menu can turn routine travel into an unforgettable journey.”

Delta’s Revamped Wine Program

Wine enthusiasts can look forward to Delta’s refreshed inflight wine offerings. Partnering with master sommelier Andrea Robinson, the airline has meticulously curated a wine list featuring 20 standout selections. After tasting thousands of wines, Delta says, the chosen lineup spans rare white wines from Tuscany to robust California Cabernets, designed to pair beautifully with the onboard dining experience.

Photo: Courtesy of Delta Air Lines

“The biggest compliment is when a customer says to me, ‘I bought this bottle after I discovered it on my last flight,'” Manion Taylor shared. “We want your onboard experience to be one where you can discover new varietals or sip on your go-to Pinot.”

The wines selected by Delta embody diversity and sustainability, reflecting a broad community of winegrowers. Highlights include Domaine Bousquet Reserve Organic Malbec from a woman-led winery in Mendoza, Argentina, and Barbanera in Bianco, a white wine made from Sangiovese grapes in Tuscany. Ken Forrester Old Vine Reserve Chenin Blanc from South Africa, Hahn Chardonnay from California’s Monterey Bay, and Albert Bichot Pouilly-Fuissé from Burgundy, France, round out the upgraded offerings.

Photo: Courtesy of Delta Air Lines

Delta is also expanding its Sky Sommelier program for transoceanic flights, providing flight attendants with specialized training on wine styles, grape varietals, and serving standards to enhance the customer experience. “We know that nothing is more important than the warmth and care of a Delta employee,” explained Manion Taylor.

Seasonal Flavors Take Flight

Delta’s refreshed menu spans Delta One, First Class, and Delta Premium Select cabins, featuring comforting yet sophisticated dishes crafted with care.

Photo: Cocoa Short Rib with Polenta, Gremolata, Broccolini, Carrot. Warm mixed nuts. Spicy deviled eggs. Parker House Roll with Sea Salt. Pineapple Upside Down Cake with Caramel Sauce and Cherry Compote. Spring Mix with Cucumber, Cherry Tomatoes w/ MV Balsamic Dressing. Chicken Meatballs with Olive Oil Whipped Potatoes. Butternut Squash Ravioli with Butternut Squash Beurre Blanc, Pumpkin Seeds, Pickled Squash, Fresno DPS Bread. Rustic Bakery crackers. Tiramisu. Courtesy of Delta Air Lines

At the top of the list is Delta’s “fan favorite” cocoa-braised short ribs served with creamy polenta, broccoli, and carrots, or the Butternut Squash Ravioli with Beurre Blanc, pumpkin seeds, pickled squash, and mild Fresno chiles, all offered in the Delta One cabin and crafted by Union Square Hospitality Group.

Photo: Beef Short Rib w/ grain mustard mash, green beans, grilled tomato. Mushroom/Herb Ravioli. Iceberg Wedge Salad w/ chicken salad with Monte Vibiano Lemon Oregano Dressing. Wellness/Allergen-Friendly bowl. Spring Mix Salad w/ Monte Vibiano Balsamic Dressing. Chocolate Cake. Courtesy of Delta Air Lines

Other entrees in Delta One, developed by Chef Guy Martin—the mastermind behind the three-Michelin-starred Le Grand Vefour in Paris—include braised beef with red wine sauce, potato purée, and zucchini, as well as roasted chicken breast with cranberry and chicken jus, or quinoa risotto with carrot purée, available on flights from Paris.

In domestic First Class, travelers can enjoy Jon & Vinny’s braised meatballs with marinara sauce, garlic bread, and Goia ricotta.

Photo: Courtesy of Delta Air Lines

For breakfast, lunch, and dinner, Chef Mashama Bailey offers domestic First Class flyers a classic breakfast of bacon and eggs accompanied by homestyle potatoes and white cheddar cheese or a pecan honey bun with apple cranberry compote. For a lighter option, pecan granola is available with peach compote and almond milk.

Chef Bailey is also providing some of his most sought-after dishes for lunch and dinner in domestic First Class, including a chilled roasted chicken salad with arugula, sun-dried tomatoes, and artichokes, as well as spinach ricotta ravioli with marinara sauce.

Photo: Fox Bros Smoked Beef Short Rib. Pasta Mami Spinach Ricotta Ravioli. Chilled Roasted Chicken Salad with Pumpernickel Crackers. Orzo salad w/ MV Balsamic Dressing . Banana Cheesecake. Photo: Courtesy of Delta Air Lines

Delta’s culinary approach is data-driven, informed by customer feedback and historical data on meal preferences from thousands of flights. Customers can pre-select meals up to seven days before departure, enjoying an extended menu tailored to their tastes.

“Delta teams work hard to design a menu that’s delicious and works well at 35,000 feet,” said Manion Taylor. “Our goal is to serve you familiar and comforting foods with a sophisticated twist.”

Sweet & Savory Snacks

All Delta customers on flights over 499 miles can indulge in complimentary snacks, including Lotus Biscoff cookies, dark chocolate sea salt seed, oat bars, snack mix, or SunChips Garden Salsa.

Photo: Courtesy of Delta Air Lines

Delta Comfort+ and First Class passengers on select flights can enjoy premium options, including a special Biscoff cookie sandwich with vanilla filling.

Delta’s refreshed food and beverage offerings seem a thoughtful approach to enhancing the travel experience for its passengers. With a carefully curated wine list, chef-inspired meals, and expanded snack options, Delta is fine-tuning every detail to improve its passenger experience.

As Delta continues to evolve its in-flight service, travelers can expect these enhancements to keep raising the bar on what it means to dine in the sky.