Some of the world’s foremost wine experts - from Marchesi Antinori, Rothschild (Lafite), Ca’ del Bosco and Latour - joined VistaJet on dedicated wine flights to sample, taste and compare wines from all over the world.
By tasting on the ground and in the sky, the experts were able to understand how taste and smell are affected by the atmosphere and work together in a pressurized cabin; nasal sensors’ reception of aromas are limited owing to the lower air pressure that comes with a lower humidity; bubbles found in sparkling wines, which contain up to thirty times more aromas than the liquid, tend to stick to the sides of the glass; and that fruit flavors are diminished, while bitterness and spiciness are largely unaffected.
Oxford University professor Charles Spence noted that the level of background noise on a commercial flight adversely affects a person’s perception of smell and taste. In a business jet however, the comforts of a home environment are more accurately recreated with cabin noise 35 decibels less than commercial, minimizing the inherent psychological impact.
Flying at 45,000 feet, VistaJet’s Global 6000 has an equivalent air pressure of only 4,500 feet, making many of the sensory effects of air travel less noticeable.
The learnings from these memorable wine flights, touching down in exclusive vineyards including Clos de Tart and Château Smith Haut Lafitte, are the basis of The VistaJet Wine Program.