https://www.goodfood.com.au/drinks/w...0180815-h140r5
Two theories - one is obvious (drier air affecting your smell and hence taste) but the other theory gets back to an old theory about how a wine "travels".
"We give the wine samples a good eight to nine hours on a plane, and then we can assess how they've stood up to the trip."
I am not sure how sound that theory is, but it raises the question of how AC samples its wines - with or without being flight tested.