Waiting for a flight at Newark Airport, I found myself in Vino Volo – not for the first time in my airport life – drinking a Monstrell from Alicante producer Actea and eating Marcona Almonds.

I am always amazed at the quality of wine and food now available in airports the world over. In 2008 I wrote a long article about the changes to the JFK for an Italian magazine. Everything has changed since that time.

The Monstrell was the perfect antitode to the five hour delay. Let’s see what I find on my next delay.