Scientific research says that the experience of food and drinks is very different on earth than it is in the sky, so we wanted to prove it. Our sommeliers - some of the best in the UK - journeyed in one of our magnificent private jets from London to Nice, tasting the same wines on the ground than in the air, to discover how different is the taste of our wine selection. 

To be as objective as possible, we hid the names of the bottles, to make a "blind tasting". The sommeliers were asked to complete an in-depth technical tasting sheet on the ground and then, repeat the "blind test" in the air and fill the same tasting sheet. 

The results were incredible. The wine is even more compelling and, for some of them, even more delicious in the sky than on earth. Everybody should try this experience and compare for themselves. 

-Our discoveries-

Champagnes

• Bubbles are thinner and disappear more quickly onboard; choose champagne with a good pressure level over other sparkling wines
• Aroma and flavor perception diminishes at altitude; choose vinous champagne with a good amount of reserve wines, extended time spent on the lees and/or barrel ageing
• Acidity perception is enhanced, therefore the champagne should be vinous with flesh, to integrate the acidity
• The perception of oak ageing is enhanced, adding complexity.

White Wines

• Acidity perception is enhanced in the air, therefore choose a wine with depth and layers of complexity and a fruity character; those from warmer regions or vintages perform well
• Sweetness perception diminishes on board; bold aromatic grape varieties like Viognier, Marsanne, Roussanne, and Gewürztraminer will perform really well if they have a good acidity backbone
• Flavour and aroma perception also diminishes due to the cabin pressure and blockage/pressure of the nasal canal. Therefore try to choose wines with a generous, open nose on the ground. Choose wines with at least 18-24 months of age and try to avoid very mineral and citrusy wine such as very young Chablis village, Pinot Grigio, etc.
• Bitterness is also slightly enhanced, which adds complexity to wines and makes them ideal food partners
• Oak ageing is enhanced in the air; choose wines with integrated oak and no firm grip

Red Wines

• Acidity enhanced the tannins, choose a wine with a good ratio fruit-acidity-tannins
• Tannins perception are enhanced in the air, choose a wine with integrated tannins 
• Oak ageing is enhanced also by the acidity. If a wine has a high degree of tannins, choose a wine with a decent age but not too mature either.

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