The effects of alcohol on high altitudes


Since 1950’s, air travel has become popular everywhere. It is fast, mostly affordable, and millions prefer flying to other means of long distance travel.

Although high jacking and terrorist threats forced practically all governments to enforce inconvenient and time-consuming control procedures millions prefer to put up with all the inconveniences rather tan travel by rail, or drive or sail.

There are now several tiers of airlines – luxury, mid-level, and inexpensive, cut rate.

Luxury airlines like Singapore Airlines, Emirates and Qatar are known for their quality of food, wine, and service.

One of them invested in researching the effects of alcohol on high altitudes on 10000 metres above sea level and higher.

One research team even travelled to the Himalayas, carried wines to 7000 above sea level, and evaluated all by comparing their impressions to those at sea level.

The findings are revealing and should be used as guidelines for those who like to drink inordinate amounts.

On high altitudes sparkling wines froth more

Tannins appear firmer

Delicate nuances of fine wines became less noticeable

Acids become crisper

Effects of alcohol appear faster

Many airlines serve alcoholic beverages free (although they are becoming less); some now are charging modest prices.

Young and sometimes middle-aged or older passengers drink inordinate amounts when alcohol is free.

First thing you should know, when flying a mid-level airline that the quality of alcohol served is never high.

High-end airlines serve high quality beverages in the first class and select brands that you can appreciate and never indulge more than 250 ml. Of wine, one bottle of beer, and 30 ml of spirits per four hours of flight.