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tasting at elevation and tasting in airplanes are NOT the same...
Sorry to say, but your perception of "tasting in high places" is wrong!

Let's start with the airplane: The reason our taste is affected in the airplane is primarily lack of humidity - DEHYDRATION. The lower air pressure aggravates the drying-out of our nasal mucosa and palate. We also produce less saliva, which is why more salt is needed in order for us to taste it! Our taste receptors only work in aqueous environment.

This problem has been efficiently addressed by several techniques:
1.) In Lufthansa First Class on Airbus A380-800, the cabin air is humidified. (This also makes for more restful travel.)
2.) On British Airways First Class, passengers have the option of a soothing, saline nasal spray with their tasting menu.
3.) Newer generations of planes (Boeing 787 Dreamliner) pressurize the cabin to "lower" elevations and humidify the air more.

As always, you confuse "taste" with "smell": You only TASTE sweet, sour, salty, bitter, umami! Everything else is smell, i.e. "aroma", or trigeminal nerve perceptions (fizziness, spiciness, astringency).
Just by looking at your videos, it is quite apparent that you have a high saliva flow-rate, which makes you quite inert to astringency, the drying sensation.
As for bitterness, you either confuse astringency with bitterness (a common mistake even among trained tasters), or you are one of the 10-15% "hypertasters" who have more than 30 (!) different receptors for bitterness, making them hypersensitive.

Now, for tasting at elevation:
1.) At elevation, atmospheric pressure is lower.
2.) The partial pressure of the liquid is therefore higher, releasing MORE aromas into the headspace - you should smell MORE!
3.) Your palate (taste) should be unaffected, unless you are dehydrated again. We dehydrate faster at elevation because of partial pressures - the moisture in our bodies is "drawn out" by the lower atmospheric pressure.
4.) There have been studies both at altitude and in pressure chambers. For Champagne, for example, the CO2-bubbles become bigger at elevation, making it a more aggressive drink. This only works, of course, if the bottle had enough time to equilibrate to the surrounding pressure.

Accordingly, drinking Champagne in St. Moritz may be quite painful.

For the airplane scenario, I have done self-tests multiple times. On every flight I take, I sample the same Champagne before departure and at flight level. At cruising altitude, I am generally more sensitive to the "heavier" aroma compounds - because they are released in higher proportions. Many wines will appear fruitier than at sea-level. Spirits also tend to be more intense, aromatically speaking.
Taste-wise, the dehydration contributes to increased perception of acidity, astringency and alcohol burn - all of them an effect of dehydration = less "dilution" with saliva.