This was a particularly interesting article for me because one of the things that I like (almost) as much as traveling is wine. This article combines both in an interesting and delicious way!
Onboard a plane, there are rarely a large variety of wine options. As a matter of fact, the altitude can even ruin a perfectly good bottle of wine, dulling its aroma and increasing its acidity.
In 2003, Qantas created a wine panel of three different winemakers who evaluate hundreds of bottles a year to determine their “flyability”. Over the years, the panel noted that less acidic, riper fruit wines tend to remain more palatable in flight.
So the lesson here is to stick to wines like Merlot, Pinotage, Shiraz, Chardonnay, Semillon, and Viognier inflight. And if you’re looking for an award-winning wine experience, book a trip with the “Cellars of the Sky” gold medal winner Qantas, silver medalist Emirates and the two airlines that tied for bronze, El-Al and Cathay Pacific.
Will this new wine knowledge help you enjoy your next flight?