3 ms·

Kind of hoped there'd be some kind of discussion regarding what consuming at altitude does to the flavor profiles of wine, if anything. If anybody has experienc

• pboutros 10y ago
  In my experience (flying long-haul, economy flights), it makes cheap reds taste far more potable. Wines I'd never choose on the ground are greedily poured down my gullet in the air.
• wavefunction 10y ago
  In general, your ability to taste and smell is much diminished at higher altitudes. It's why both airline food and high-end backpacking food is more heavily spiced or consists of dishes with stronger profiles, to make up for that lack.