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Because Eric Trump is a wine maker.https://www.trumpwinery.com/Trump wines…wait for it…get poor reviews.“Welch’s grape jelly with alcohol.” - Vanity Fair reviewHow Trump’s Horrific Wine Became the Ultimate Metaphor for His PresidencyAt least the Trumps are consistent across all business sectors.“I’ve always liked American wines better than French wines—even though I don’t drink wine.” - Donald TrumpHmm…why would a non-wine-drinking President prefer American wine, to not drink, instead of not consuming French wines? Could it be profits? If so, making better wine more expensive might help sales.

There’s a little air in each bottle of wine. Your answer depends on how much. As a bottle sinks the pressure is going to push the cork into the bottle. The air is compressible, but the liquid wine is not. At 12,500 feet (375 atmospheres) that air is going to take up negligible space. Odds are the cork would have slipped far enough into the bottle to allow seawater and wine to freely mix and no wine would have survived the disaster, though the bottles would still be intact. In the off chance that a few bottles were overfilled with very little air between wine and cork, the wine could have survived the initial disaster. At low temperature in salt water, the cork could maintain its integrity for over a century. Such a bottle would be a collector’s item and only an auction could determine its value.

1). When presented with the wine list, reject it and ask for the Captains list.2). Browse through the Captains list with disgust and ask to see the regular wine list again.3). Insist that your wine be poured into the appropriate glasses... "Sir, I ordered the Romanee-Conti DRC. Will you please remove these AP wine glasses and replace them with Burgundy glasses please."4). When new glasses are placed, pick one up and smell it. Mention that it smells like a wet dishcloth and ask for new glasses for everyone.5). When the sommelier presents the wine, touch the bottle and insist that it's too warm (or too cold) and ask what temperature the wine has been stored at. Then ask if they can chill it down or warm it up for you before pouring further.6). Insist the sommelier decants the wine for you, but make sure they decant it "to the smoke, not the sediment."7). After you smell and taste the wine, make sure you say, "the nose is definitely not reflected on the palate."8). After tasting the wine, ask them "what kind of soil were these grapes grown in?" Whatever their answer, nod and mention that you can detect that on the palate.9). Ask if the wine was bottled on the estate or by the proprietor.10). Mention to your guests that the wine needs to breathe, but by the time the food arrives, it shall be ready for drinking.Hope this helps! :)www.thewinecodewineseries.com