It’s hot out there! Like, 90 degrees outside hot. All the more reason for a chilled, crispy glass of something delicious. If you’re strapped for time or if you’re not, Dr. Vino has you covered. Here are his best tips for getting that wine from zero to chilly in no time:
|Two Mountain rocking the ice bucket|
Fast: Contrary to popular thinking, sticking it in the freezer is not the fastest way to chill wine. There’s simply too much air in the freezer; air doesn’t wick heat away as fast as water.
Faster: Add a gel sleeve to the wine bottle in the freezer. Getting something cold touching the bottle transfers the cold to the wine faster.
Fastest: Get a bucket and fill it about half full of ice. Then add the coldest water you can get from the tap, filling the bucket to about 3/4 full. Now you have something approximating the ice floes of the Arctic–in fact, add salt to the water to decrease the liquid range of the water to below 32 degrees. Submerge the bottle in the bucket. Stir or swirl for fastest results.
See more here.