superconductivity -- another in a long line of liquor-enhanced discoveries that could have far reaching effects on everything from consumer electronics to public transportation. Dr. Takano decided to test the material (known to become a superconductor after soaking in water) in the leftover alcohol from the party: beer, red wine, white wine, sake, shochu, and whiskey. As it turns out, red wine has the highest superconducting volume fraction at 62.4 percent -- nearly four times higher than the ethanol-water control samples. Dr. Takano and his colleagues speculate that the ease with which wine and beer oxidize could be play a key role in the increase in superconductivity. We speculate that even a superconductor gets a little hopped up after soaking in a bottle of wine.