Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home





CELERIAC to CHEEZ       Celeriac       Celery       Celery Seeds       Cellophane       Cellophane Noodles       Celtuce       Cephalopods       Cereal Grains       Ceriman       Champagne & Bottles       Chana Dal Beans       Changing Tastes       Chanterelle       Chapatti       Charlie the Tuna       Charlotte       Charlotte Russe       Chartreuse, Food       Chartreuse, The Liqueur       Chasseur       Chateau Potatoes       Chateaubriand       Chaud-Froid       Chayote       Checkerberry       Cheddar Cheese       Cheerios       Cheese       Cheese Statistics       Cheeseburger       Cheesecake       Cheese, Processed       Cheese Rennet (Herb)       Cheese Rinds       Cheez Whiz




Recipe Videos, Food Safety,
Food Science, Food Festivals, Vintage Commercials, etc.

See also: Articles on Champagne & Sparkling Wines

CHAMPAGNE & Champagne Bottles

A champagne cork can pop out at as fast as 100 miles per hour!  The pressure in a bottle of champagne is about three times that of a car tire.   Champagne bottles are made of thicker glass to prevent them from exploding for the inside pressure.

Marilyn Monroe is supposed to have indulged in a different kind of “bubble bath” - she bathed in Champagne! It took 350 bottles to fill the tub.

There are about 49 million bubbles in a 750ml bottle of champagne.

In November 2009 local producers of champagne held 1,215,000,000 bottles of champagne in reserve.  Opening that many bottles would equal the explosive energy of about 4 tons of TNT.
(Harpers Index, 11/2009)

Wine can only be labeled “champagne” if is made in the Champagne region in France. Traditionally, only Chardonnay, Pinot Noir, and Pinot Meunier grapes are used to make Champagne.

When you drink champagne, you become more intoxicated more quickly than with non-carbonated wine with the same alcohol content. There have been several recent studies that have verified this fact, checking blood alcohol levels in test subjects.. Why does this happen?  No one is really sure why this is the case. One theory is that carbonated beverages pass through the stomach and into the small intestine quicker, which would speed up the rate of alcohol absorption.


    • Magnum = 2 bottles
    • Jeroboam = 4 bottles
    • Rehoboam = 6 bottles
    • Methuselah = 8 bottles
    • Salmanazar = 12 bottles
    • Balthazar = 16 bottles
    • Nebuchadnezzar = 20 bottles



Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Also see: Food Articles  and Cooking Tips


Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide