Settled back in one’s seat with some hours of flight ahead may seem the ideal time to savour a glass of wine. However, flying is not the ideal way to appreciate the subtle nuances of wines with cabin pressure reducing the effectiveness of one’s taste buds at 35,000 feet.
Wines in the air pose some very real challenges. A Lufthansa study showed that the perception of saltiness and sweetness dropped by 30% in flight. The cabin air lowers humidity to 20% or less; cabins are often drier than some deserts. This lack of moisture also reduces the sense of smell which again affects taste judgement. Summed up, the effect is like drinking wine with a heavy cold’s blocked nose. Other factors that adversely affect inflight taste are engine noise and vibration, time change and stress.
Airlines try and counteract this effect by modifying food recipes and adding more spices such as curry and lemongrass flavours. They cannot do much about wines, however. No known winery is prepared to adapt its process to make wines especially for airlines. It is the passenger’s response, not the wine that changes in the air and a well balanced wine at ground level will still be that at 35,000 feet.
Fine Bordeaux and white Burgundies are expected in First and Club classes but they do not always travel well; fruit and sweetness is suppressed and tannins and acidity, exaggerated. Ripe, fruity New World wines are a better palate choice although passengers tend to want recognised brands and labels. Informed advice is to go for bigger-styled wines; nothing subtle or aperitif drinking style. Shiraz, Merlot, Chardonnay and Viognier with bigger riper flavours and lower acidity are the best grape bets. Red meat with an Australian Shiraz would be a made-in-the skies combination.
Esta historia es de la edición Spring 2023 de Sommelier India.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Spring 2023 de Sommelier India.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
Uncorking The Past: Exploring The Fascinating World Of Wine
Shalini Singh takes us on a tour of four unique wine museums that create an interactive and immersive wine experience
Cure, fine Irish cuisine at its best
Chef Andrew Walsh draws on his Irish roots to create his own brand of Nua Irish Cuisine at Cure restaurant
SARPOSH - A Kashmiri Oasis in Bengaluru
An unusual restaurant, styled after a living room in a Kashmiri home, Sarposh presents a new style of dining as it explores a vast and nuanced regional cuisine. Sarposh introduces a different kind of restaurateur. Azmat Ali Mir, an engineer by training, left corporate life to take on the challenging role of showcasing a cuisine that is frequently misrepresented. Her interest lies in sourcing the best ingredients and presenting a menu that is embedded in the wider culture of Kashmir. Kaveri Ponnapa speaks with Azmat Ali Mir, who is slowly changing people’s perceptions of Kashmiri cuisine and through it, of Kashmir itself.
Indian whiskies to the fore
Indian single malt whiskies have come into their own winning international awards. Here, Gagan Sharma lists the whiskies to keep in your drinks cabinet
WINE AUCTIONS - The Collective Napa Valley program raises funds year-round
The wine fraternity in Napa Valley is known for giving back to the community generously, reports Mira Advani Honeycutt who attended its latest Auction
Historic Wine Cellars
Britain’s famous universities have long held prized wines, estimated at millions of pounds in their venerable cellars
The Women in Wine Network
The international Women in Wine Expo brings women from around the world together to collaborate and exchange experiences. Ruma Singh attended the Expo in London this year
Spring frost - A Burgundian winemaker's singular cross
Raymond Blake on winemakers’ battle against dreaded spring frosts in Burgundy – just one of the many nasty curveballs that nature hurls from time to time
BORDEAUX EN PRIMEUR BORDEAUX 2022 - A Collectors Vintage
Namratha Prashanth shares her personal experience of the wines at the 2022 En Primeur tastings in April
WINES OF HUNGARY - LIQUID GOLD
Tokaji Aszú is a sweet botrytised wine from northeastern Hungary, prized by connoisseurs around the world.