cold fjord writes "Red wine is a popular marinade for meat, but it also may become a popular treatment for creating iron-based superconductors as well (Link to academic paper): 'Last year, a group of Japanese physicists grabbed headlines around the world by announcing that they could induce superconductivity in a sample of iron telluride by soaking it in red wine. They found that other alcoholic drinks also worked — white wine, beer, sake and so on — but red wine was by far the best. The question, of course, is why. What is it about red wine that does the trick? Today, these guys provide an answer — at least in part. Keita Deguchi at the National Institute for Materials Science in Tsukuba, Japan, and a few buddies, say the mystery ingredient is tartaric acid and have the experimental data to show that it plays an important role in the process. ... It turns out the best performer is a wine made from the gamay grape — for the connoisseurs, that's a 2009 Beajoulais from the Paul Beaudet winery in central France.'"
All theoretical chemistry is really physics; and all theoretical chemists
-- Richard P. Feynman