VistaJet, the Global business aviation company launched the most expansive and engaging experience of wine ‘The VistaJet Wine Program’,which is designed to boost the exploration of the world of wine on its aircraft and at world destinations.
The leading private aviation company redefines wine in flight with a gathering of expert findings, tastings in the sky,signature and wine club selections, and curated tours.
Thomas Flohr,the Founder and Chairman of VistaJet has a passion for collection and investment in wine with a cellar more than 3000 bottles and a particular passion for Burgundies.Announcing this the delighted Flohr said “Enjoying a glass of wine while in flight should be the same as a glass of wine in a restaurant. But so far nobody has managed to offer this on a global scale. So, to provide the constancy of service and quality to our Members, we have created the first global program that will ensure our guests enjoy the best possible wine in the sky whilst catering to all their needs when it comes to tasting, collecting, discovering and developing a deeper knowledge of wine – anytime, anywhere.”
The company hosted some of the world’s well known wine experts, including those from Marchesi Antinori, Rothschild (Lafite), Ca’ del Bosco and Artemis Domaines, on several flights to sample, taste and compare a number of different wines from across the world during the development of The VistaJet Wine Program.By tasting on the ground and in the sky, the experts were able to further understand how taste and smell are the senses most affected by the atmosphere and work together in a pressurized cabin; nasal sensors’ reception of aromas are limited owing to the lower air pressure that comes with a lower humidity; bubbles found in sparkling wines, which contain up to thirty times more aromas than the liquid, tend to stick to the sides of the glass; and that fruit flavors are diminished, while bitterness and spiciness are largely unaffected.
In addition to that of the penchant, Oxford University professor Charles Spence said that the level of background noise on a commercial flight unfavourably affects a person’s sensitivity of smell and taste. In a business jet however, the comforts of someone’s home environment are more precisely recreated with cabin noise 35 decibels less than commercial, minimizing the inherent psychological impact. Flying at 45,000 feet, VistaJet’s Global 6000 has an equivalent air pressure of only 4,500 feet, making many of the sensory effects of air travel less noticeable.
The learnings from these memorable wine flights, touching down in exclusive vineyards including Clos de Tart and Château Smith Haut Lafitte, proved instrumental in the development of The VistaJet Wine Program.
