Can you use music to change the taste of wine? A guide to the art of pairing wine with the right music.

And when United threatened to drop tomato juice from its beverage selections, there was a passenger revolt.]
This led me down a deep rabbit hole of scientific inquiry into why food and drink taste differently when you’re in an airplane at a high altitude. After his fourth serving — I’m guessing, I couldn’t keep track — I was craving one myself. I took a sip. On a recent long-haul flight, the man across the aisle ordered up glass after glass of the stuff. And if so, what would I want to talk about? Here’s my appearance on AM 640 Global Radio. But I also discovered something more. Then I slipped on the headphones and took a few more nibbles. Fascinating. When dinner service commenced, I pulled out the noise-cancelling headphones, but didn’t put them on. “Let’s conduct an experiment in pairing wine with the right music.”
Keep reading. I find it too strong, too acidic and in no way refreshing. I tasted everything on my tray, noticing all the sensations and spicing. This was strange, given that I never, ever drink tomato juice. A few weeks later, I got a call from Noble Wines. Very good, in fact. The drone of the engines also affects our sense of taste. Firing up the in-flight wifi, I learned that the lower cabin pressure (the equivalent of an elevation of about 6,000 ft) and the low humidity impact our senses of smell and taste. [NOTE: Lufthansa serves 53,000 gallons of tomato juice on its flights annually. “I have just the thing,” I said, remembering my tomato juice experience. [This was my weekly column for GlobalNews.ca – AC]
It all started with a glass of tomato juice. Compare that with 50,000 gallons of beer. On a German airline! When the flight attendant next came by, I asked for a glass (as did the guy next to me). Maybe I was unconsciously wondering what my fellow passenger was getting out of his experience. This I could test immediately. In order to give food any taste, it’s over-salted and over-spiced (except for curry, which, for some reason, tastes just the same on the ground as it does in the sky). It tasted… good. Not Caesars or anything with alcoholic content, but straight Heinz juice. Would I be interested in hosting some kind of event involving wine and music? So why the sudden urge? The difference was remarkable: The sauce was far too salty but the fruit was suddenly more, well, fruity and the chocolate sweeter.
A guide to the art of pairing wine with the right music. Can you use music to change the taste of wine?