Kind of hoped there'd be some kind of discussion regarding what consuming at altitude does to the flavor profiles of wine, if anything. If anybody has experience that they could share I'd take a look for sure.
In my experience (flying long-haul, economy flights), it makes cheap reds taste far more potable. Wines I'd never choose on the ground are greedily poured down my gullet in the air.
In general, your ability to taste and smell is much diminished at higher altitudes. It's why both airline food and high-end backpacking food is more heavily spiced or consists of dishes with stronger profiles, to make up for that lack.