English wine brand 19 Crimes might just have created the world’s most sinister red wine. They took 100 bottles of wine, put them in a coffin, and buried them six feet under in a creepy Victorian cemetery.

If you’re looking for the most appropriate wine to sip on on Halloween night, look no further than 19 Crimes’ latest creation – the world’s first coffin-aged wine. According to the risqué-specialized company, they took 100 bottles of red wine, put them in an oak casket, and buried them among the dead in London’s Tower Hamlets Cemetery. The wine was recently dug up in the presence of a priest, to ensure that nothing sinister returned with the red liquor, but according to exorcist and paranormal expert Ian Lawman, the wine is most likely cursed anyway.

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The judges of the prestigious Gilbert et Gaillard international wine competition were duped into awarding this year’s gold medal to a €2.50 ($2.70) supermarket wine they deemed “exceptional”.

Ever wonder how the average person chooses wine at a supermarket? Well, it turns out that having one or more medals plastered on the bottle can increase sales by up to 15 percent, so it’s no wonder that wineries take wine-tasting competitions very seriously. But does winning such medals actually reflect the quality of the wine, or are these contests simple money-making events that charge winemakers hefty sums for participation and the chance to increase sales? Eric Boschman, once named Belgium’s best sommelier, and the team at On n’est pas des pigeons, a Belgian consumer magazine and television program, decided to find out by taking the worst supermarket wine they could find and registering it in a prestigious wine competition.

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At just over 200 square feet in size and a yearly yield of 29 bottles of wine, Via Mari 10 is considered the world’s smallest vineyard.

Located on the rooftop of a 16th-century palazzo in the heart of Reggio Emilia, Via Mari 10 – named after the name and number of the street – is not your average vineyard. Not only is it incredibly small in size, it also has an extremely modest yearly yield of wine. However, the most peculiar thing about the Via Mari 10 wine is that you’re not supposed to drink it. The owner of the vineyard considers the 29 or so bottles of wine produced every year as works of art that should be collected and admired rather than consumed. That’s kind of a problem, considering that you are expected to pay 5,000 euros ($5,000) for a bottle of wine you’re not even supposed to drink.

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A winery in Spain’s Galicia region recently unveiled a revolutionary wine-flavored water that allows consumers to enjoy the taste of red or white wine without worrying about getting drunk or putting on weight.

Called Vida Gallaecia, the enriched water is the result of a two-year collaboration between the Bodega Líquido Gallaecia winery and scientists at the State Agency of the Higher Council of Scientific Research (CSIC). It allegedly tastes like wine, but contains no alcohol and very few calories, making suitable for consumption anytime, anywhere. Although the secret formula behind the ingenious beverage is a well-guarded secret, its creators have revealed that it involves the use of flavanols from grapes and residues from the wine making process.

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With prices starting at 25,000 euros per bottle, AurumRed Gold is considered the world’s most expensive wine. It is made from Tempranillo vines that have to be at least 100 years old, using a mix of modern and traditional techniques, but what really sets it apart from other wines is the use of ozone therapy, an alternative medicine treatment generally used to treat cancer, AIDS, multiple sclerosis and more.

Hilario Garcia, who produces the AurumRed Gold wine on a small vineyard in La Mancha, Spain, became familiar with ozone therapy after using it to ease a condition of the spine that had left his lower body paralyzed. After experiencing success with the treatment, he decided to experiment with it in his lab, and attempt to apply it to winemaking by ozonating the water that irrigates the vines. Ozone therapy is merely the increase of oxygen in the body through the introduction of medical grade ozone, which is a highly reactive form of pure oxygen.

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Having trouble deciding between white wine and beer? Thanks to artisan wine maker in Belgium, you can now have both in the same bottle.

49-year-old Filip Decroix, an experienced winemaker from Ypres, has spent the last year trying to perfect the formula for his “Steenstraetse Hoppewijn”, a sparkling white wine with a beer-like bitterness created by combining Chardonnay with Belgian hops. Decroix claims that he set out to create a wine that Belgians, known mostly for their beer, would appreciate and after having it tested by expert sommeliers, he is sure it will be a big hit.

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People have been making wine of thousands of years, but in only three colors – red, white and rose. But not anymore. Spanish companies have come up with ways to make all-natural wines in pretty much any color imaginable, from vibrant blue to green and even pink.

It all started last year, when Spanish startup Gïk unveiled the world’s first blue wine. They spent two years working with scientists at the University of the Basque Country and food researchers at Azti Tecnecalia trying to use anthocyanin, a natural pigment in the grapes’ skin, in order to manipulate the color of wine. It became a great commercial success, with the company reporting in January that it had sold over 100,000 bottles in under six months. But competition is ramping up, as other Spanish wineries are using similar technology to create all kinds of unusually-colored wines.

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Two years ago, a winemakers’ association in France dropped 120 bottles of red, white and rosé wine at an undisclosed location in the Mediterranean Sea, as part of an experiment to see if sea bed aging yields better results than traditional cellar aging.

Members of “Les vins de Bandol” winemakers association said that they were inspired to stage this sea aging experiment by the discovery of amphorae that had sunk to the bottom of the sea hundreds, even thousands of years ago. But what really intrigued them was the discovery of intact decades-old wine bottles that had been lost at sea during World War 2, the contents of which had an exquisite taste, according to wine experts. In theory, the sea bed, 40 meters underwater, seemed like a great place to age wine, but they needed proof that this unique environment made the wine taste better, so in the summer of 2015, they dropped 120 bottles of their finest wines into the Mediterranean Sea with plans to retrieve them a year later for a taste test.

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65-year-old Orestes Estevez, a winemaker from Havana, Cuba, has come up with a very ingenious use for latex condoms. He places them over large jars of grape and fruit juice and they let him know exactly when the fermentation process is completed.

Condoms are very popular in Cuba, but not just as a contraception method. Years of international embargo and low income have forced many Cubans to make due with whatever products they had access to. Last year, we wrote about Havana’s “balloon fishermen” who use inflated condoms as cheap lures that carry their lines far into the ocean to catch expensive fish like red snapper, barracuda and tarpon without having to leave the shore. Today, we learn about a wine maker who uses them to perfect the fermentation process of his wine.

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If you’ve ever poured wine out of a glass bottle, you’re already familiar with that annoying yet inevitable stream of spillage on the side of the bottle. It’s been a bane of wine aficionados for centuries, but no more, thanks to this drip-proof wine bottle created by a biophysicist.

Humanity has come a long way in the last two centuries. We’ve found cures to deadly diseases, sent people into outer space and connected the world through the internet, but we still had to put up with the frustration of pouring wine. There’s no way to avoid spilling that delicious liquid when pouring it out of a classic glass bottle. Sommeliers know this and wrap a napkin around the neck of the bottle when they pour. But that just wasn’t a good enough solution for Daniel Perlman, a wine lover and biophysicist at Brandeis University. So he set out to find a cheap and effective fix to this centuries-old problem.

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Red, white and rosé wines have been around for hundreds of years, and if you’ve gotten a little bored with them you’ll be happy to know that you can now enjoy a cup of bright blue wine, as well.

Spanish startup Gïk has spent the last two years working with scientists at the University of the Basque Country and food researchers at Azti Tecnecalia, and they have recently unveiled the fruits of their labor – the world’s first blue wine! Why blue you ask? “Gïk is born for fun,” the company’s official site responds. “To shake things up a little and see what happens. To create something new. Something different. Why a blue wine you wonder? And why not?”

Co-founder Aritz López told Eater that the inspiration for the unique color of the wine came from Blue Ocean Strategy, a book written by W. Chan Kim, a Korean-born business theorist. “He tells about red oceans in his book, representing business markets saturated by specialists (sharks) who fight for the same variables and for a reduced number of clients (fish), and end up in water turned red. And how it’s necessary to revert this, by innovating and creating new variables, back to blue. This seemed poetic for us to turn a traditionally red beverage into a blue one,” he said.

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Up until a few days ago, Jesus was the only one who could turn water into wine. Now it seems anyone can do it. All they need is one of these $499 miracle bottles, water and some special ingredients. The aptly named Miracle Machine is pretty straightforward – water goes in, wine comes out. And there’s a sachet of flavors for various types of wines, of course, as with all instant foods. Created by the founders of a California company called Customvine, Miracle Machine is currently up on Kickstarter for much needed funding.

To use Miracle Machine, all you need to do is add the ingredients sachet to the bottle, choose the type and style of wine from a menu, add water and start the machine. Then, all you need to do is wait. Thankfully, the waiting period isn’t a pain – you don’t have to keep opening the bottle to check if the wine’s ready. Instead, you can connect the bottle to your smartphone, and an app will monitor the progress for you. It will alert you when the fermentation is complete (a process that takes about three days), and the wine is ready to consume.

Kevin Boyer, CEO of Customvine, is a sommelier who also founded the Boyanci winery in Napa Valley. Miracle Machine is his brainchild, in collaboration with Philip James, a British entrepreneur and founder of the wine site Lot18. “Just like a Bible miracle, it literally turns water into wine, with just the addition of a few ingredients in a fraction of the time and cost it would normally take,” said Boyer.

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London-based artist F. Conrad Engelhrdt has set up an ingenious recycling scheme by collecting discarded wine corks from various restaurants around the English capital and using them to create unique paintings.

This isn’t the first time wine and corks have been used as art mediums. In the past we’ve featured artists who paint with wine, and other who turn simple corks into miniature masterpieces. F. Conrad Engelhardt uses both of them to create his wonderful paintings. He has partnered with a series of restaurants in Shoreditch, London, to collect their discarded wine corks and recycle them into beautiful pictures. Looking at his works, you’d be tempted to think Engelhardt uses paints to achieve certain color tones, but in reality he uses only the different shades of the corks and the wine stains on them. The secret lies in choosing the perfect corks and arranging them in the best possible way.

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A team from the University of Western Australia have added a bacteria to red wine and managed to create a cotton-like fabric that can be used to make anything from dresses to t-shirts and swimwear.

Although still in the early stages of development, this technique of making clothes from wine could one day become mainstream, at least according to the people who came up with the idea. ‘This project redefines the production of woven materials. ‘By combining art and science knowledge and with a little inventiveness, the ultimate goal will be to produce a bacterial fermented seamless garment that forms without a single stitch,’ lead researcher Gary Cass said. Still, the technology is far from perfect, and there will probably be a long time before people will be wearing casual clothes made from Pinot Noir or Merlot.

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If you’ve been hanging around Oddity Central for a while, you probably know I have a thing for hyperrealism. I find it amazing how some artists can simply guide a paintbrush to create photograph-like artworks that almost always fool the naked eye.

Case in point, Thomas Arvid, a self-taught painter who creates wine-related paintings that look like professional high-resolution photos. In the past, we’ve featured amazing works by talented artists the likes of Alyssa Monks or Denis Peterson, but Arvid’s creations really are unlike any I’ve ever seen. His incredibly realistic compositions of wine completely redefine still life and put the Marietta-based artist at the forefront of the hyperrealist art movement. Thomas’ mastery of light, depth and reflection, as well as his ability to capture a traditional subject like wine in a completely new style have brought him international acclaim.

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