Bongi Sodlala is South African Airways’ global food and beverage manager and sommelier. We chatted to her about service in the sky.
What made you enter the hospitality industry?
Growing up, I loved experimenting in the kitchen. After high school I pursued my interest and that passion eventually led me to SAA.
What’s your favourite part of your job?
Meeting fascinating people – winemakers, chefs, diners, restaurateurs, fellow sommeliers and enjoying the magic of food and wine pairings in an airline environment.
What are some of the challenges of pairing food and
wine in an airborne environment?
I have to assess the ability of food and wine to stand up to the effect of the pressurised cabin, which dulls taste buds by up to 30%. I look for wines with balanced flavour intensity, which will shine even at 30 000 feet.
What are some of the most popular wines for SAA’s fleet?
On the 2011 wine list, The Goose Sauvignon Blanc 2009 was a hit. Our Méthode Cap Classique and Port categories are also popular.
Do you ever receive special requests from passengers?
We do! Customers ask for estates’ details so they can purchase wine they enjoyed on board.
Some customers even ask for recipes for our meals. We make sure they get the information.
Which wine would you choose to celebrate a special occasion in your life?
I have a special bottle of 1978 Nederburg Noble Late Harvest Edelkeur, which I’m keeping for when I turn 35. It was made the same year I was born.
I am also a great fan of good South African Chenin Blancs, which have come a long way. They’re now more versatile and have grand personality and regal flavours.
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