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Tidbits from Keuka Lake Wine Country and beyond...
It is said that the classic
champagne glass came
from a mold of Marie
Antoinette's breast.  
Where was Dolly Parton
when we needed her?
“What contemptible
scoundrel stole the cork
from my lunch?”  

"I cook with wine;
sometimes I even add it
to the food." - W.C.Fields
Eleven years of Prohibition spelled the end to
many Keuka Lake wineries.  Those that survived
did so by selling legal alter and medicinal wine.
 Many sold grape juice with instructions on what
might be done to cause it to ferment and "in
four weeks you can marvel at your success."
Wineries had to be clever in order to
survive through Prohibition.  Wine was
produced in limited quantities for religious
and medicinal uses, but the most novel
product was the "Grape Brick".  Grapes
were pressed, the juice used for legal
wines, then the remaining pulp was dried
into blocks. These were sold, along with a
packet of yeast.  Label read "You simply
added water - "Pure and simple. And you
know that it is safe because you did it
yourself.  Do not add the yeast or illegal
fermentation will result."
Every wonder how
many grapes are
sacrificed to make a
single bottle of wine?
 It is said to be 600.
Split = 187 milliliters, Half-bottle = 375 milliliters,
Bottle = 750 milliliters,  Magnum = 2 bottles,
Jeroboam = 4 bottles,  Rehoboam = 6 bottles
Methusaleh = 8 bottles, Salmanazar = 12 bottles,
Balthazar = 16 bottles
The mother of them all, weighing in at 86 lbs:  
Nebuchadnezzar = 20 bottles!
How many bubbles? Bill
Lembeck has calculated that
there are approximately 49
million bubbles in a bottle of
Champagne. Before the cork
is popped those tiny bubbles
create 90 pounds of pressure
per square inch, which is 3
times that of a  car tire.  Bill
has way too much spare time
That stamp that they
whack right in the
middle of  your
steak... Fear not, the
dye is made from
grape skins.  Two
food groups for the
price of one.
The longest recorded champagne
cork "flight" was 177.75 feet.
China produces wine made from a mash
of boiled and fermented fish.  Tasty!
Red wines come from red
grapes.  Makes sense.  
White wines can be
produced from either red
or white grapes.  When
pressed, all grapes yield
"white" juice.  The color
resides in the skins and in
order to extract it grapes
are either heated prior to
pressing or the skins are
fermented along with the
juice.  The alcohol draws
the color from the skins.