– Dom Perignon did not invent champagne, it had existed for several years. However, he did invent the mushroom shaped cork and wire cage to allow the sparkling wine to be safely bottled.
– The longest recorded champagne cork flight was 177 feet and 9 inches, 4 feet from level ground.
– According to scientist Bill Lembeck there are approximatley 49 million bubbles in a bottle of Champagne.
– The corkscrew was invented in 1860.
– Foot treading of grapes is still used in producing a small quantity of the best port wines.
– The bag in box was first developed in 1967 by Thomas Angove in Australia
– Robert Mondavi built Napa Valley’s first new winery after the repeal of prohibition.
– President Thomas Jefferson was the new U.S. nation’s first wine expert.
– The first commercial U.S. winery was established in Missouri in 1823.
– The smell of young wine is called an “aroma”, a more mature wine offers a more subltle “bouquet”.
– California, New York and Florida lead the United States in wine consumption. California is the fourth-largest wine producer in the world, after France, Italy and Spain.
– The alcohol content of a standard drink of dinner wine or distilled spirts (either straight or in a mixed drink) are equivalent.
– Alcohol has been widly consumed since prehistoric times by people around the world.
– Gin was invented in Holland in 1650 about the same time European settlers in the West Indies began distilling sugar cane into Rum.
– Sir Winston Churchill would start each day with a whiskey before moving on to brandy and martinis later in the afternoon and evening.
– The Manhattan cocktail (whiskey and sweet vermouth) was invented by Winston Churchill’s mother.
– The body or lightness of whiskey is primarily determined by the size of the grain from which it was made; the larger the grain, the lighter the whiskey. Whiskey made from rye, with its small grain size, is bigger or fuller-bodied than whiskey made from corn.
– Each molecule of alcohol is less than a billionth of a meter long and consists of a few atoms of oxygen, carbon and hydrogen.
– In the 1600’s thermometers were filled with brandy instead of mercury.
– It is impossible to create a beverage of over 18% alcohol by fermentation alone.