{"id":9460,"date":"2014-03-23T22:30:50","date_gmt":"2014-03-24T03:30:50","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=9460"},"modified":"2014-03-23T22:30:50","modified_gmt":"2014-03-24T03:30:50","slug":"brussels-airlines-dinner-service-from-washington-dulles-to-brussels","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2014\/03\/23\/brussels-airlines-dinner-service-from-washington-dulles-to-brussels\/","title":{"rendered":"Brussels Airlines Dinner Service from Washington Dulles to Brussels"},"content":{"rendered":"
\"A<\/a>

A Sauvignon Blanc on a Brussels flight<\/p><\/div>\n

The flight from Washington\u2019s Dulles airport to Brussels was a late flight leaving at 22:35. Dinner was served around 23:30. That is quite late for Kathy and I to have dinner, but I wanted to sample the wine selection and food offerings. There were several wines offered. Since I decided to have scallops for the dinner entree, I went with white wines. The first served quite well as an aparetif. The 2012 Domaine Thomas Le Chant du Merle Sancerre was a straw colored Sauvignon Blanc from the Loire Valley. The aroma was both floral and tropical fruits. The taste was complex offering different fruits at different times. I noticed pineapple, lime, lemon grass and melon. The finish was crisp. The fruit yielded to lime and mineral on the aftertaste. The Sauvignon Blanc was served during the starter course. The wine was paired with beef caponata with micro greens and balsamic glaze. There was a side dish of different cheeses that over powered the wine. I should have ordered a red wine to go with the starter food items, but that white looked interesting.<\/p>\n

\"Grilled<\/a>

Grilled scallops accompanied by creamy polenta and saut\u00e9ed spinach<\/p><\/div>\n

The main course that I selected was grilled scallops accompanied by creamy polenta and saut\u00e9ed spinach. I chose the 2012 Glenelly Grand Vin Chardonnay. This wine from Stellenbosch, South Africa was a light yellow color. The aroma and taste reminded me of pears, apples and caramel. The finish was crisp with a hint of citrus and minerality. The wine paired nicely with the scallops.<\/p>\n

Although very late at night, the food was on the lighter side as were the wines. When I fly Brussels Airlines again, I\u2019ll see if the change the wines they are offering as well as the starter and main courses.<\/p>\n

 <\/p>\n

Cheers,
\nTerry<\/p>\n