Because high altitude and lack of humidity in the air change the way wines are perceived by the human palate, airlines carefully select their in-flight wine offerings to account for the aircraft’s environment. Experts say that the aircraft conditions make the body perceive less of the fruit that is in a wine and more of the acidity and the tannins. As a result, some of the finest wines in the world such as Bordeaux do not taste good at high altitudes while fruitier but softer wines from Chile or California taste better.
Read more about the process of choosing in-flight wines at:
Grape expectations: Making wine taste good at 35,000 feet