Column: Stick to ripe, expressive wines while flying

The first-class cabin of a commercial airliner is far from the ideal place to enjoy a glass of fine wine, writes Will Lyons in the Wall Street Journal. Experts note that the altitude tends to dull wine's aroma. "My advice to fliers has always been to opt for those wines that are bigger, riper and more expressive, with low acidity," he writes. "Something like a Merlot, Pinotage or Shiraz for reds or Chardonnay, Semillon and Viognier for whites."

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