SAS Trends: Why do some wines taste better in the air, and others don’t

October 22, 2025

When it comes to selecting wines to serve on board, there’s a lot to consider – your favorite grape might not taste quite the same in the air as it does on the ground. The experience of enjoying wine at high altitude differs from what we’re used to on land. As SAS introduces its new wine list for European Business Class, beverage expert Alexander Lund explains why – and shares a few fascinating facts about wine in the air.

“Selecting wines for the air is very different from choosing wines for the ground. At 10,000 meters, we look for wines with balanced acidity, ripe fruit, and a structure that holds up in the drier cabin environment. It’s not just about prestigious labels, but about finding wines that truly shine in the air and enhance the travel experience. Our Business Class passengers appreciate quality wines, so we carefully curate a broad yet interesting selection to ensure there’s something for everyone”, says Alexander Lund, Head of Food & Beverage at SAS.

Why wine tastes different in the air

At high altitude, cabin pressure and low humidity affect how certain flavors are perceived – particularly sweetness and fruitiness, which become harder to detect. This means wines often taste more firm and more structured. Tannins and acidity appear more pronounced, so wines that seem soft and fruity on the ground can come across as sharper or more astringent in flight.

In-flight wine guide: What to drink (and what to avoid)

In general, it’s best to avoid light white wines with delicate floral or mineral notes (such as some Rieslings or lighter Chardonnays), as they tend to taste flat in the air. Red wine shouldn’t be too dry or spicy, since those characteristics are amplified in the cabin environment. What works best are fuller-bodied whites (like oaked Chardonnay or Sauvignon Blanc) and fruity reds with soft tannins. 

Does wine age faster at 10,000 meters?

Some claim that wines exposed to vibration, like those experienced during a flight, may age slightly faster. Although there isn’t enough research to confirm this, “airplane aging” is a quirky theory that some wine enthusiasts like to discuss. It’s not really relevant for SAS, since don´t store wine on board, but it’s a fun fact nonetheless! 

Airplanes = A flying vineyard

Each year, SAS serves passengers:

• Over 650,000 bottles of red wine
• Over 490,000 bottles of white wine
• Over 28,500 bottles of champagne
• Over 250,000 bottles of sparkling wine