The first thing that has to be sorted out is to find a wine that doesn't taste like crap at altitude, which is trickier than it might seem. It involves a tasting session on a revenue flight, and once they find a suitable candidate or two they have to make sure the winery can really supply enough for a decent length of time. It's like buying for a chain of restaurants, not a local wine bar.

I liked that "organic" cab they had in Club last month enough to look for it in the store, so there you go.