Stan Horwitz wrote:

> I suspect the bottle had some microorganisms in it and they blossomed
> after the bottle was re-corked. As the microorganisms grew, they
> generated gas, just like yeast does when it gets warm. The gas probably
> built up to a sufficient degree to pop the bottle.

And what would those micro-organisms be eating? Yeast eats sugar to produce
alcohol and carbon dioxide, but it stops when the alcohol content gets too high or
when it runs out of sugar.

I am inclined to go along with the cat theory. If the glass is all on the floor and
not on the counter it was probably knocked there.