Twin Cities-bound flight diverted back to LAX after engine emergency, Sun Country says
Flight 430 departed from Los Angeles International Airport (LAX) about 2:05 a.m. CST, according to FlightAware, but a Sun Country spokesperson said the Boeing 737-800 "experienced an issue with one engine after take-off."
The crew declared an emergency and turned back to Los Angeles, the airline says, safely returning to LAX just before 3 a.m. CST.
The flight, carrying 166 passengers and six crew members, is now set to arrive at Minneapolis-St. Paul International Airport (MSP) at about 3:15 p.m. CST, according to FlightAware.
"Our passengers and crew are our priority, and we appreciate the professionalism of our pilots and flight attendants to ensure the safety of our customers," the spokesperson said. "We thank our passengers for their patience and have scheduled another aircraft to return passengers to MSP today."
This emergency comes just months after a Delta Airlines connection flight from MSP landed upside down on a runway at Toronto Pearson International Airport in Ontario, Canada. Nearly two dozen people were injured but all 80 people on board the Bombardier CRJ700 jet survived.
Delta later offered $30,000 with "no strings attached" to each passenger, a total of about $2.3 million. Delta also said passengers who took the money wouldn't forfeit their right to sue the airline, which multiple passengers still did.
A month earlier, four people were injured when a Delta flight bound for MSP made an emergency stop during takeoff at Hartsfield-Jackson Atlanta International Airport. The aborted takeoff was due to an engine issue with the Boeing 757-300 aircraft.
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Fast Company
6 minutes ago
- Fast Company
No distractions, just action: Leading with clarity in uncertain times
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Forbes
37 minutes ago
- Forbes
11 Best Hotel Bars In The U.S.
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Wynn Tower Suites Tower Suite Bar Wynn Tower Suites Las Vegas With so many bars in the Wynn complex, this cream-hued option feels like a hidden gem. The menu splits drinks into Classics, like the Old Fashioned, and Modern Muses, interpretations of the former, like The Mystic, with Casa Dragones Reposado tequila (aged in rare Japanese mizunara oak), Dos Hombres mezcal, Nightbloom No. 3 vodka infused with smoked dates, Nixta corn liqueur, Madagascar vanilla liqueur, a housemade spiced sangria tea syrup and Angostura bitters. More bar secrets: along with rare whiskeys, it serves espresso drinks all day long. MORE FROM FORBES Forbes Forbes Travel Guide's Best Hotel Bars For 2025 By Jennifer Kester Forbes 6 Breathtaking New York City Rooftop Bars By Spencer Whaley Forbes 18 Undiscovered Beach Getaways By Forbes Travel Guide Forbes From Anguilla To Australia, Forbes Travel Guide's 2025 Star Award Winners By Jennifer Kester
CNN
37 minutes ago
- CNN
‘Wine shuts down': Nobody wants that at a party
There's enough culinary stress as it is hosting a dinner party. Getting worked up about wine is unnecessary, some sommeliers say, but there's no denying that a perfect wine pairing can accentuate the taste and tone of your soirée. A misstep or two, and the night's notes could turn sour. But these easy steps will help ease wine anxiety and make the evening's tasting experience more enjoyable. Bobby Stuckey, a master sommelier and co-founder of Colorado's Frasca Hospitality Group, says the biggest mistake hosts make when serving wine is they don't taste it before pouring it for guests. 'You're hosting, you're busy making sure everyone's comfortable, and you just open a bottle of wine and pour it,' explains Stuckey. 'It doesn't matter if it's $1,000 bottle or a $20 bottle, there is a chance it has this cork taint. You just want to smell and taste the wine.' A wine with cork taint, commonly referred to as being 'corked,' often has a wet-cardboard or moldy aroma and could taste bitter or stale. The taint is caused when a chemical compound, 2,4,6-Trichloroanisole (TCA), interacts with bacteria or fungi in the wine bottle's cork. Carlin Karr, director of wine and beverage at Stuckey's restaurants — including Michelin-starred and James Beard Award-winning Frasca Food and Wine in Boulder — believes roughly 1 in 10 wine bottles are off in taste, or corked. 'Taste each bottle before your guests arrive,' says Karr. 'Make sure every bottle tastes perfect for your guests and that the wine is at the perfect temperature for your guests when they arrive.' Karr and Stuckey both agree that wines aren't being served at their optimal temperatures at dinner parties. They say white wines are being served too cold, while more full-bodied reds are being poured too warm. 'You want that white to be expressive,' says Stuckey. 'If it's too cold, if it's almost freezing, like, it's going to really tighten up. The wine shuts down. Let that come closer to the red wine temperature.' Conversely, they say, red wines should be served at a temperature closer to the temperature they're stored in a wine cellar. Karr says 60 degrees Fahrenheit is roughly the ideal temperature to drink most wines. Karr also describes red wine as having an 'arc of enjoyment.' When a bottle of red wine is opened, it begins its climb to peak taste as it's exposed to more oxygen. 'Wine is alive. You have to think of it like a living, breathing thing,' explains Karr. But, she says, it will reach its summit, and then quickly reach a downslope if it gets too warm and begins oxidizing from sitting out too long. 'One of the biggest errors that people make with wine at home is they over-decant red wine, or they decant wine way too early, especially with older red wines,' she says, referring to the moment when wine is poured from one container into another — typically from the bottle into a carafe. 'What ends up happening is that older red wine, or even like maybe a 10-year-old red wine, is sitting in this big decanter for hours. 'It actually gets too much air and so it kind of dies in the decanter, and by the time it goes into the glass when you're enjoying it with guests, it's kind of gone.' She says the ideal time to open a bottle of red wine is just as food is being plated in the kitchen. 'You want to have it right before you're putting the food on the table,' she says. 'If I'm cooking all the food, I task my husband with decanting the wine. And so while I'm serving up the food, he's doing that.' And, she adds, if hosts have larger-bowled Burgundy wine glasses, those work exactly like a decanter. The best way to make your wine-hosting duties easier, according to Stuckey and Karr, is to give your guests one glass for all the various wines you're serving. 'Don't overthink it,' says Stuckey. 'Give everyone one glass. If they're going white, red, back to white … just have one glass. 'Once there's wine in that glass, it's ready to be used to drink. We say that it's 'been prepared.' Don't make your life too complex by trying to have an extra glass for each wine.' Karr agrees. 'Let everyone just drink out of one glass. They'll be fine, and you don't need to rinse with water in between. Wine is the perfect rinse.' And her last hosting suggestion: drink more Champagne. 'Welcome everyone with Champagne,' she says. 'Give them a glass of bubbles. It is the perfect thing to excite the palate.'
