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Finnair adds regional favorites, new wines Finnair is known for its regional dishes, often during key observances, such as Pancake Week which recently featured a dish called the blintz. The blintzes were served in business class on Finnair’s flight AY005 from Helsinki to New York. Spelled several different ways, and crossing several different cultures from Jewish to Slavic, the blintz is made from buckwheat, giving the treat a thick, crispy surface. Blintzes are pan fried and served from the frying pan with caviar or roe or sour cream. Finnair is also served the blintzes with Scandinavian schnapps and Champagne. In other news, Finnair has boarded a new red, two new white wines and a dessert wine in business class. The new whites area Jaffelin Rully Blanc 2006 and a Clos Henri Sauvignon Blanc 2006. The new red wine is Toar 2003 Masi. As a new dessert wine, Finnair serves Chateau Lafaurie-Peyraguey 2002 and the airline will retain its Niepoort 20-year-old Tawney.
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