November 2007
Cheers;Nov/Dec2007, Vol. 18 Issue 9, p8
The article reports on the partnership between Delta Air Lines and master sommelier Andrea Robinson to conduct wine tasting at 30,000 feet in September 2007. Robinson tasted 25 Spanish red wines on the ground and in the air to understand the effects of altitude on wine taste and smell. She selected the entire range of wine available during flight based on her observations. She notes that varieties with prominent acidity, good fruit concentration and aromatic intensity do well at high altitudes.


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