by Gareth Groves
Altitude and cabin pressure does funny things to our taste buds, as Heston Blumenthal’s Mission Impossible programme on Channel 4 earlier this year showed when the chef devised a number of umami-heavy dishes for BA customers.
But what about wine? If our taste buds perceive food differently on the ground then surely the same goes for the wine? It does – a wine that shines in a Michelin-starred restaurant in the West End may taste tough and bitter at 30,000 feet.
Our Wine and Travel guru, Andy Sparrow, recently jetted off to New York with BA with a number of journalists to demonstrate the difficulties of picking wines that will taste good mid-way across the Atlantic at the roomy end of a Boeing 777…
BA will be showcasing more of their Height Cuisine programme at Taste of London between 16th and 19th June, with some of Heston’s new dishes on show and lots of food and wine matching masterclasses, featuring our very own Mr Sparrow.
In the words of Tony Smith, BA’s head of customer service and hospitality, “Creating great food at 35,000 feet is a huge challenge. At Taste of London we hope to share some of the science behind food at altitude and offer visitors the chance to give us feedback on some of the innovative new ideas British Airways is exploring.”
Sounds good to us. Maybe we’ll see you there.