Making Wine for High Altitudes
Precept Wine and Alaska Airlines develop wine that tastes better at 35,000 feet
by Andy Perdue
Jul 2014 Issue of Wine Business Monthly
Whether earned or not, airlines have a reputation for bad food and poor wine choices. Alaska Airlines is working hard to change that to the point of working with a Washington winery to develop a wine made specifically to smell and taste better at high altitudes. Last year, Alaska Air began using Waterbrook Winery’s wines in economy class on all of its flights. This year, the Seattle-based airline began working with Hal Landvoigt, director of winemaking for Seattle-based Precept Wine to cr...
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