Physicists at Japan's National Institute for Materials Science were experimenting with an iron compound that becomes superconductive after being soaked in liquid, and they decided to try it with beer, sake, whisky and wine. They found wine worked best, but no one could tell why. Now the team has tried it again, uncorking six different types to see which one was the most effective. They used wines made from gamay, pinot noir, merlot, carbernet sauvignon and sangiovese grapes, and it turns out the best was the gamay. Specifically, a 2009 Beajoulais from the Paul Beaudet winery in central France. They posted their paper to the arXiv preprint server.