Wines - why so hard to find wines that taste great at 35,000ft
I read somewhere or someone told me that airlines find it hard to get wines for First or Business class that taste good at cruising altitude.
For some reason wines and champagne taste very different at cruising altitude and so a good wine / champagne on the ground may taste not so good at altitude.
Why don't the airlines wine gurus just try wine tasting on a flight?
Does anyone know any why wines / champagne taste different at altitude?
Have you ever had a good wine on a flight and then bought some to try at home and found it to be rancid?
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'There are only two emotions in a plane: boredom and terror'
Orson Welles (1915–1985)