Aviation/Cabin Crews

Person watching plane take off

Inflight Rose’ and Pinot Noir

Rose’s do not travel well. Although, Rose’ is a great food wine if they are fresh, and I mean a year from vintage. But they don’t travel well so serve them on the way back; give them something to remember with a nice Mediterranean flare. Furthermore, Mediterranean blush wines that are a traditional dry in style make them poor travelers in a pressurized environment. The soft, subtle and delicate aromas of rose’s are so suppressed at this altitude that they are undistinguishable from any other lightly flavored taste. Once they take flight, they never recover. I would advise against your client bringing back a case of really tasty Provence Rose’ for their personal cellar, as it would most likely not survive the trip. Extremely versatile with many foods, especially sushi, herb salads and brie cheese.
Pinot Noir / Bourgogne is another example of a wine that doesn’t travel as well in the air. Extreme care should be considered for all Bourgogne 1er Cru & Grand Cru in transit, and they need to rest for a couple of months to get over travel shock. FBO should have adequate refrigeration capabilities. After all, we can’t let the wine cook. If opened, preserve that great wine for the second leg of the road trip with a dosage of inert gas or Vacu Vin, it will be appreciated by the client.
Pinot Noir, from the Cote du Nuits, the Marlborough district of New Zealand, the coastal hills of Santa Rita of California, and the Willamette Valley of Oregon; all should be cellared and lay to rest for at least 3 months after landing. Let those seductive components get their collective-heads together. Furthermore, it tends to get scrambled from the cabin pressure and doesn’t show well at all at 40,000 feet. Regardless of what Hollywood movies show you.