By Courtney Cochran
Most of the time, a delayed flight is a major headache.
When frequent flier Doug Tomlinson found himself delayed one too many times with nary a drop of decent wine in sight to stave his frustration, he knew just what to do.
Enter Vino Volo (Italian for “wine flight”), Tomlinson’s airport wine bar concept that allows stranded travelers to enjoy a flight before their, well, flight. The ex-consultant started the chain in 2003, when the first Vino Volo opened at Dulles International Airport in Washington, D.C. The company is now five stores strong (other locations include Sacramento International Airport and New York’s John F. Kennedy International Airport), with plans to open dozens more in major airports in coming years.
The formula is simple: Customers order wine by the taste, glass or tasting flight to enjoy in the sleekly designed lounge-like space, where gourmet nosh in the form of small plates is also on the menu. All wines are available by the bottle, too, and can be carried away, or – for those who’d rather not schlep their booty – shipped.
How’s that for a headache-free send-off?