On a recent weekday afternoon, about a dozen American Airlines employees gathered in a backroom at a Ruth's Chris Steak House in Uptown to taste their way through an array of champagnes, whites and reds in search of wines worthy of being served at 35,000 feet in the air.
Just like with food, the dry, pressurized cabin of a modern airliner has a warping effect on the palate, leading American's wine experts to favor bold, expressive vintages that epitomize what people expect when they order a merlot or sauvignon blanc.
"The wine tastes different, even though nothing happens to the wine itself ... as you sit in the plane longer, your palate begins to deceive you," said Ken Chase, a wine consultant for American.
The wines chosen at Ruth's Chris will make their way on board flights starting next year, where they'll be served alongside new gourmet dishes created by four chefs, including Julian Barsotti of Dallas, to elevate the in-flight dining experience.
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