How To Chill Wine? (Best solution)

5 Do’s for Chilling Wine in a Hurry

  1. Submerge It in Salted Ice Water. The fastest way to chill wine is by giving the bottle an ice bath in salted water.
  2. Put It in the Freezer.
  3. Pour It in Wine Glasses and Refrigerate.
  4. Throw in Some Ice Cubes.
  5. Add a Few Frozen Grapes.


How long does it take to chill wine in the fridge?

In the fridge, it took 2.5 hours for red wine to reach its ideal temperature of 55° and 3 hours for white wine to reach its ideal temperature of 45°. In the freezer, it took 40 minutes for red wine to reach its ideal temperature and 1 hour for white wine to reach its ideal temperature. The winner!

How do you chill wine in the fridge?

If you’re desperate to serve guests and have a lot of ice to spare, submerge your bottle in a large container of ice water—emphasis on the ice—for 10-15 minutes. If you can hold out for 20-30 minutes, you can either put the bottle in the freezer or pour a few glasses, cover them, and put them in the refrigerator.

Are you supposed to chill wine?

White, Rosé and Sparkling Wine: Whites need a chill to lift delicate aromas and acidity. However, when they’re too cold, flavors become muted. Lighter, fruitier wines work best colder, between 45°F and 50°F, or two hours in the fridge. Most Italian whites like Pinot Grigio and Sauvignon Blanc also fall in that range.

Can you put wine in the fridge?

Does wine need to be refrigerated after opening? Yes! Just as you store open white wine in the refrigerator, you should refrigerate red wine after opening. Beware that more subtle red wines, like Pinot Noir, can start turning “flat” or taste less fruit-driven after a few days in the refrigerator.

How do you chill wine fast?

7 Quick Ways to Chill Wine

  1. Submerge the wine bottle in a bucket filled with ice water and salt.
  2. Drop frozen grapes into your wine glass.
  3. Use chilled metal wine stones in your wine glass.
  4. Wrap the wine bottle in a damp towel, then place it in the freezer.
  5. Use a chilled wine bottle spout that cools the wine as you pour.

Is it bad to chill red wine?

The answer is: yes. While it may be more common to chill light reds, full-bodied wines will also take well to a chill provided they aren’t too tannic. Cold temperatures heighten the structure of the entire wine, including the tannins, which will become more astringent and downright unpleasant.

How do you chill wine in 3 minutes?

5 Do’s for Chilling Wine in a Hurry

  1. Submerge It in Salted Ice Water. The fastest way to chill wine is by giving the bottle an ice bath in salted water.
  2. Put It in the Freezer.
  3. Pour It in Wine Glasses and Refrigerate.
  4. Throw in Some Ice Cubes.
  5. Add a Few Frozen Grapes.

Should you put red wine in the fridge?

Keep the open wine bottle out of light and stored under room temperature. In most cases, a refrigerator goes a long way to keeping wine for longer, even red wines. Wine stored by cork inside the fridge will stay relatively fresh for up to 3-5 days.

Is it OK to chill wine in the freezer?

It’s okay to chill the wine in the freezer, just don’t forget to take it out! Here is what time you should keep the bottle in the freezer. Don’t forget to take it out of the freezer! Because of the alcohol content, the freezing temperature is lower, nevertheless, wine can freeze.

Why is red wine not chilled?

According to wine experts, red wine is best served in the range of 55°F–65°F, even though they say that a room temperature bottle is optimal. When red wine is too cold, its flavor becomes dull. But when red wines are too warm, it becomes overbearing with alcohol flavor.

How long does it take to chill wine?

While it takes 40 minutes to chill a room temperature bottle of wine in the freezer, it takes a fraction of that time using other readily available methods: 11-13 minutes when cooled horizontally in ice water, 6-8 minutes in salted ice water, it will only take 2-3 minutes by spinning it in heavily salted ice water.

Does unopened wine need to be refrigerated?

An unopened bottle of wine shouldn’t be refrigerated for a long period. Chilling the alcohol in the fridge before serving is fine. If you expect to store the wine for a prolonged period, like more than a year or two, remember to keep the bottles lying on their side. This way the cork stays moist and doesn’t dry out.

How do you keep wine fresh after opening?

Store the open bottle upright in the fridge And don’t worry if you don’t have a wine fridge. A regular refrigerator offers a colder temperature that will keep the wine fresher for longer. Next time, just take out that pinot noir and let it cool down to your preferred drinking temperature before serving.

Is red wine served chilled?

Red Wine Should Be Served Cool — 60 to 70 degrees The most common misconception with red wine is that it is ideal to serve it at room temperature, when in fact serving it cool is the best way to enjoy it. To cool red down to its proper temperature, we like to place it in the fridge an hour before serving it.

How long will red wine last once opened?

3–5 days in a cool dark place with a cork The more tannin and acidity the red wine has, the longer it tends to last after opening. So, a light red with very little tannin, such as Pinot Noir, won’t last open as long as a rich red like Petite Sirah. Some wines will even improve after the first day open.

How to Chill Wine

Preparing your used wine bottles for upcycling projects is simple. Removing wine labels directly from the bottle might be a difficult operation, but it can be accomplished quickly and efficiently using two tried and true ways; Method using hot water: For 20-30 minutes, submerge the wine bottle in a pail of warm water mixed with dish soap. Some fragments may remain after the label has been peeled away, however they may be removed with a scouring pad. Method for Lifting Labels: This approach is perfect if you want to save your wine labels as a keepsake of your trip.

You should be able to lift the label with the lifter after a few days if you leave it on.

Depending on how cluttered your project is.

White Wines

Most white wines are best served around 45-50 degrees Fahrenheit, which is significantly warmer than the temperature of your refrigerator, which is normally 37-40 degrees Fahrenheit. This is due to the fact that the tastes will be more subdued the cooler the temperature is set at. (There’s a good reason why incredibly cheap beer is served icy cold! Fuller and richer wines should be served at a higher temperature than light and crisp wines, however this is a question of personal opinion. Fuller-bodied white wines, such as chardonnay, can be drunk at a little warmer temperature, between 50 and 60 degrees.

While dining out, if your white wine is served ice cold, request that the bottle be left on the table rather than in an ice bucket, and take pleasure in the flavors that come to life as the wine gradually warms up over your meal.

And, even if the wine is at its ideal serving temperature, always hold the glass by the stem to avoid the heat from your hands from warming the wine!

Red Wines

Red wines should be served between 55 and 65 degrees, with lighter reds served at the colder end of the range and full-bodied reds served at the warmer end of the range. When red wine is served at room temperature, it might taste a little flabby, and the impression of alcohol can be heightened, which can throw the wine’s balance off.

Place the bottle in the refrigerator for 20 minutes, in the freezer for 5-6 minutes, or submerged in ice water for 3 minutes to get the desired temperature (just slightly cooler).

Tips for Chilling Wine Quickly

There are a few effective methods for swiftly chilling your wine. The first thing you should do is soak the wine in cold water. Sommeliers like to use this procedure because it is more precise. You should not use solely ice; instead, you should use a 50/50 mix of ice and water to achieve the best results. Add a handful of kosher salt to your ice bath to further reduce the temperature of the water in it. In addition, be certain that the bottle is entirely immersed; otherwise, the first glass will be warm while the remainder of the bottle would be cold.

  • You might also use your freezer, but be sure to wrap the bottle with a damp tea towel first before putting it in the freezer.
  • Another option is to place a cooling rod into the bottle, which is far more efficient.
  • Finally, but certainly not least, you may refrigerate your wine right before serving it.
  • Many people swear by the method of putting a glass of wine into a zip-top bag and refrigerating it in this manner.
  • To cool the wine without diluting it, store frozen grapes in your freezer and plop a few of those into the glass.

The Do’s and Don’ts of Chilling Wine

Sometimes, what appears to be a straightforward goal ends up necessitating a more complicated method. Wine cooling isn’t one of those things, fortunately. Follow a few simple recommendations, and you’ll be sipping your beverage at the perfect temperature in no time. Because of the differences in chemical makeup across wines, not all wines should be refrigerated to the same temperature. Acidity is the foundation of a white wine’s flavor. The tannins in ared contribute to the overall structure of the plant.

  • Sparkling helps to keep carbon dioxide in check (CO 2).
  • As a result, depending on the components in the wine, temperature can either mute or emphasize the flavor.
  • Red and fortified wines from the Getty Estate: While things are changing, popular knowledge used to be that red wines should be served at room temperature.
  • A steamy studio at 12 o’clock in the afternoon in August?
  • It is no longer relevant to use the room temperature argument, unless you reside in a European castle where your boudoir is kept cool all year.
  • Lower temperatures are preferred by lighter-bodied wines with more acidity, such as Loire Valley Cabernet Franc.
  • Full-bodied, tannic wines such as Bordeaux and Napa Cabernet Sauvignon taste better when served slightly chilled, so store them in the fridge for no more than 45 minutes.

Like Goldilocks, finding the sweet spot in the middle is ideal.

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Policy Regarding Personal Information White, rosé, and sparkling wines are available.

Flavors are subdued when they are served too cold, on the other hand.

Sauternes and other dessert wines are included in this category.

The majority of Italian white wines, such as Pinot Grigio andSauvignon Blanc, belong within this category.

In order for sparklers to work well, they must be between 40°F and 50°F in temperature since CO 2 is better contained in cooler liquids.

Due to the richness and weight of vintage and prestige cuvée Champagnes, they can be served at the upper end of the price spectrum. Prosecco or other light-bodied fruity sparklers are preferable at the lower end of the price spectrum. Getty

How to Chill Wine

Preparation in Advance. This guideline may be applied to nearly anything in one’s life. Place the reds and whites in the refrigerator and take them out an hour or two before supper time. The recommended temperature range for a refrigerator is between 35°F and 40°F, depending on the model. If you have chilly places in your house that always freeze your lettuce, at the very least they will chill your wine more quickly. In terms of time, leaving bottles to chill in the door will not make a difference, but if you open the door frequently, place bottles further back on a shelf or in the crisper bins to save space.

  • It’s something we’ve all done.
  • While quality may not be compromised at such high temperatures, the likelihood of a shambles increases.
  • This allows for the escape of oxygen, which in turn begins the clock on oxidative stress.
  • The Fastest and Most Effective Way to Chill Wine.
  • No, you are not allowed to take grandma’s Epsom salts.
  • Fill a bucket or container with salt, water, and ice, and set it aside.
  • The addition of salt lowers the freezing point of water below 32 degrees Fahrenheit.
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Alternative Methods of Cooling.

Singles can be chilled with the help of a freezer sleeve that has been placed in the freezer.

Because of its lesser bulk, it takes less time to cool than a full bottle of wine would.

Of course, you may also store enough in the freezer to make several glasses at a time.

A chilly stem glass, in contrast to a big frosty mug, does not have the bulk or surface area to significantly reduce the temperature of your wine.

Finally, the internet will advise you to pour the wine into a resealable plastic bag and place it in a container filled with ice water.

The Absolute BEST Way to Chill Wine

According to science, it can’t hurt.

Adding Frozen Objects to a Glass of Wine

According to science, it can’t possibly injure anything.

Submerging the Wine in Ice Water

The suggestion made by both Halpin-Healy and Blonder is also the one that sommeliers in restaurants follow: chilling a bottle of wine in ice water before serving it. Water conducts heat at a rate around 25 times faster than air, making it a more effective thermal conductor. One thing to bear in mind while using this approach is that it is not foolproof. Despite the fact that the majority of champagne sinks and ice buckets are too short and narrow, Chang adds, “everyone, somms included, always neglect to immerse bottles completely.” Therefore, the bottom of the container is virtually frozen while the top is heated.

Another sommelier tip is to cover the bottle tightly in plastic wrap to keep the label from becoming damaged.

He suggests avoiding the salt and simply putting ice water in the lobster pot instead.

Even if you don’t use salt, it should only take approximately 15 minutes.

Removing the Wine from the Bottle

Another factor contributing to the length of time it takes a room-temperature bottle of wine to cool down is the bottle itself. “Glass is a poor thermoconductor,” Blonder explained, pointing out that the bottle can account for up to 40% of the total weight. “It takes a long time for me to calm down.” It’s possible to get around this by pouring the real wine into a Ziploc bag, sealing it, and dropping the bag into a bowl of cold ice water. A single glass of wine in a Ziploc bag will take around 2 minutes to reach 50 degrees Fahrenheit.

Then place them in the refrigerator to chill.

The temperature of the wine to begin with (an 80°F bottle will take an additional 30 minutes longer to chill than a 70°F bottle) and whether or not you open the door to fetch cheese or anything else are all factors to consider.

By freezing bottles or filling them with ice water, you are experimenting with extreme temperatures, over-chilling the outside so that it will continue to cool the heated interior once the bottle is removed from the freezer.

(It’s comparable to the carryover effect that occurs when a rib roast is taken from the oven and continues to cook for a further 30 minutes.)

The Best Way to Chill Wine Fast

For those who believe time goes slowly when waiting for water to boil, try counting the minutes until that bottle of crushable summer wine you bought from the wine shop shelf cools down to the correct serving temperature in your refrigerator, or even the freezer. Sure, on a good day, I’ve prepared ahead and come home to a perfectly chilled bottle—or two—of crisp, dry white wine when I get home from work. In most cases, I arrange events at the eleventh hour, transporting bottles of wine purchased on impulse up to my fourth-floor apartment with all of my other groceries (and snacks, actually), with the intention of cracking them open as soon possible.

There were several options on the internet.

Others recommend freezing the bottle in a wet towel or putting it in a nice ice bucket to make it look more appealing.

I made the decision to put these (and other) ways to the test in order to determine the most effective way to cool a bottle of wine, as soon as possible.

The Testing

In order to determine which of these strategies was worth the effort, I chilled nine identical screw-top bottles of white wine using a variety of methods given to me by colleagues, as well as others that I discovered online and one or two that I devised myself. The following are the nine approaches that we put to the test:

  1. Bottle in a metal ice bucket filled with salt, continually stirred
  2. No stirring required for the salty bottle in the metal ice bucket. No salt, no agitation, no shaking of the bottle in the metal ice bucket Bottle in a metal ice bucket with an immersion circulator set to 45 degrees Fahrenheit (7 degrees Celsius)
  3. Wine has been put into a gallon-sized zip-lock bag and placed in the freezer
  4. In the freezer, place the bottle horizontally. In the freezer, the bottle is standing erect. a bottle wrapped in a moist towel, standing upright, and placed in the freezer
  5. In the refrigerator, the bottle should be upright.

I labeled each bottle with the name of the cooling method I would be experimenting with. In an ideal world, we would have used a thermometer to take readings of the temperature of each bottle every five seconds, then graphed the results—but, alas, we don’t have nine of the same thermometer in the Serious Eats test kitchen, and we couldn’t figure out how to put a thermometer in a horizontal bottle of wine, or a zipper-lock bag, without making a huge mess. As a consequence, I opted on taking the temperature of the wine every five minutes, with the aid of Niki, even if it did not provide perfectly ideal results.

Whenever the timer went off, we ran about the kitchen, taking as many temperature measures as we could as soon as we could get them done.

Despite the fact that several approaches achieved outcomes at a similar pace, the optimal method stood out head and shoulders above the others.

The Results

  1. Bottle in a metal ice bucket with salt, continually agitated: 5 minutes
  2. Bottle in a metal ice bucket with salt, not agitated: 11 minutes
  3. Bottle in a metal ice bucket with salt, not agitated: 5 minutes
  4. In 15 minutes, a bottle in a metal ice bucket without salt and without being stirred (tied for third quickest)
  5. In 15 minutes, a bottle in a metal ice bucket with an immersion circulator set to 45 degrees Fahrenheit (7 degrees Celsius) matched for third quickest time
  6. Pour the wine into a gallon-sized zipper-lock bag and place it in the freezer for 50 minutes. 60 minutes in the freezer with the bottle resting horizontally
  7. Bottle in freezer, standing upright: 85 minutes
  8. Bottle in freezer, lying down: 85 minutes Bottle wrapped with a moist towel, standing upright, and placed in the refrigerator: We stopped taking temperature observations after 85 minutes, at which point the wine was still 49 degrees Fahrenheit (9 degrees Celsius). Using a bottle standing upright in the refrigerator, we took temperature readings for 85 minutes, at which point the wine was still 59 degrees Fahrenheit (15 degrees Celsius)

A excellent reason why your sommelier places your bottle of white wine in an ice bucket after pouring your first glass is to keep the wine cool. With a large enough container and enough ice, you can completely surround your wine with icy-cold water, which will always chill it more quickly than cold air. Instead of using an ice bucket (or any equally sized container), you may place your wine in the freezer instead. In addition, unless you’re able to discover a single square inch of additional space in there, turn your wine bottle on its side: The increased surface area of the bottle that comes into touch with the cold surface of your freezer shelf results in significantly quicker chilling than placing a bottle upright to chill.

A bottle of wine was also covered in a moist cloth before being placed upright in the freezer, however this procedure actually seemed to insulate the bottle, causing it to chill more slowly than the bottle that had not been wrapped in a cloth.

The Absolute Best Way to Chill Wine: Spin the Bottle, in a Salted Ice Bath

It took an hour or more for the bottles of wine that I placed in the freezer to achieve the desired serving temperature, but the bottle cooled in a salted, stirred ice bath was ready to drink in less than five minutes. In an ice bucket—well, technically the bowl of a stand mixer; work with what you’ve got, people—I put four pounds of ice, two cups of salt, and enough water to fill the bottle of wine until it reached the neck of the bottle. In addition, water is an excellent conductor of heat and so produces more points of contact between the bottle and the cooling solution than would be provided by a bucket of ice without any additional water.

  • Every few minutes, I gently pulled the bottle out of the water and used it to swirl the mixture before lowering it back into the bowl of water.
  • During the first minute, the temperature decreased by 10 degrees Fahrenheit, and then by almost 10 degrees Fahrenheit every succeeding minute until it was safe to drink.
  • Do you prefer your wine a little colder?
  • A bath made entirely of ice and water will not drop below 32°F (0°C), which is the natural freezing point of water.
  • In the meanwhile, if you’re in a rush to open a cold bottle and want to speed up the procedure, wouldn’t it be fantastic if you could keep your ice bath temperature below 32 degrees Fahrenheit?
  • A mechanism known as “freezing-point depression” allows salt to reduce the freezing point of water, which implies that salt water may be much colder than 32°F while still remaining liquid.
  • The wine in the unsalted (and un-agitated) ice bath took 15 minutes to cool down, but the wine in the stirred, salted ice bath was ready to drink in five minutes flat, proving that less is more when it comes to wine cooling.
  • I used two buckets of salted ice water to compare the temperatures of two bottles of wine, spinning one bottle gently but frequently while letting the other bottle to cool undisturbed.
  • As previously stated, the temperature of the agitated bottle decreased by around 10 degrees in the first minute, whereas the temperature of the unagitated bottle dropped by approximately seven degrees in the same period.
  • In addition to helping to push away the water that had been warmed by the room-temperature bottle, agitating the bottle also redistributed the wine in the bottle, allowing the warmer liquid in the center of the bottle to flow closer to the drinking glass.

If you have a large enough vessel, ice, salt, and water—as well as a little patience for spinning your bottle—this approach is your best option for a successful outcome.

Successful but Slower Methods: Stagnant Salted and Unsalted Ice Baths

Even if you don’t have the time or patience to stir your wine, merely submerging the bottle in a bucket of salted ice water for 10 minutes can get it up to 45°F in under an hour. Unless you have an urgent need to start drinking right away —and we won’t criticize you!—this is still a pretty reasonable turnaround time. Instead of using salt, an ice bucket that hasn’t been salted will bring your wine down to serving temperature in 15 minutes.

Can a Sous Vide Machine Help You Chill a Bottle of Wine?

If we didn’t figure out a method to integrate an immersion circulator into this test, it wouldn’t be considered a Serious Eats test. A circulator, while it does not have the capacity to chill down water, it does give continual agitation, similar to what my hand bottle-spinning provided. That the circulator would also assist in ensuring that the bottle received a consistent supply of the coldest ice water in the bowl was my objective, as well. As a test, we attached a circulator to the edge of a bucket of ice water and set it to 45°F (7°C), allowing the machine to circulate the cold water surrounding a bottle of wine while we tasted it.

However, it did not surpass the traditional, unplugged approach of a good old ice bath.

Once the wine had been submerged in the sous vide ice bath for 50 minutes, the temperature of the wine began to drop.

Unless you have a strong desire to show off your sous vide circulator at all times, there is no reason to bring it out for the sole purpose of chilling wine.

If You Don’t Have Ice, but Do Have a Freezer: Lay It Down (With or Without a Freezer Bag)

Putting an entire bottle of wine into a double layer of gallon-sized plastic zipper-lock bags and storing it in the freezer was the least complicated—and certainly the least sophisticated-looking—method we tried. Laying it down on its side increased the surface area of the bag, which allowed the wine to chill slightly more quickly than if the bottle had been placed on its side in the freezer. The temperature of our bag of wine reached 45°F after 50 minutes. However, at the moment, a bottle of wine resting on its side in the freezer was just three degrees warmer than the surrounding air.

If you’re not using an ice bucket and instead opting for the freezer approach, simply putting your bottle on its side for an hour will get it to the correct temperature.

The Methods That Will Keep You Waiting

Putting an entire bottle of wine into a double layer of gallon-sized plastic zipper-lock bags and storing it in the freezer was the least complicated—and certainly the least sophisticated-looking—method we found. It was easier to cool the wine by laying it on its side in the freezer, since it had more surface area. This was somewhat faster than if the bottle had been placed on its side. Our bag of wine reached 45°F after 50 minutes in the oven. However, at the time, a bottle of wine lying on its side in the freezer was just three degrees warmer.

Unless you’re in a dire situation, there’s no reason to resort to the bag technique of cleaning. Instead of using an ice bucket and instead opting for the freezer approach, simply placing your bottle on its side will get it to the proper temperature in about an hour.

7 Ways to Quickly Chill a Bottle of Wine

Is there anything you can do when you’re in desperate need of a chilled Riesling or Beaujolaisnow but all of your bottles are at room temperature? If you’ve ever found yourself in this predicament, you’ll understand why knowing the techniques to cooling wine rapidly are essential. You are not permitted to put ice in your glass since it would dilute the wine. Furthermore, you cannot place the bottle directly into the freezer since it would most likely explode. The good news is that You can acquire an ice-cold Chardonnay in a couple of minutes if you use a more practical method.

1. Submerge the wine bottle in a bucket filled with ice water and salt.

In the case of an emergency need for a chilled Riesling or Beaujolaisnow, but all of your bottles are at room temperature, what do you do? If you’ve ever been in this predicament, you’ll understand why knowing the techniques to cooling wine rapidly are essential. Because it will dilute the wine, you cannot put ice in your glass. Not only that, but you can’t just throw it in the freezer since it would probably explode. The good news is that it is still possible to participate. You can achieve an ice-cold Chardonnay in a couple of minutes if you use a more practical technique.

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Fenton Graphite and Wood Ice Bucket

Not only are frozen grapes a delicious snack, but they’re also a terrific method to cool wine when you’re entertaining. Simply drop your frozengrapesinto your glass—they’ll behave exactly like ice cubes, only you won’t wind up with a glass of watered-down wine.

3. Use chilled metal wine stones in your wine glass.

Wine Pearls are hand-polished stainless steel “pearls” that contain a freezing gel, which helps to fast cold your glass of wine without diluting it. Wine Pearls are available in a variety of colors and sizes. Your wine will stay cool for up to an hour if you use Wine Pearls.

4. Wrap the wine bottle in a damp towel, then place it in the freezer.

Wrap the bottle tightly in a moist cloth and place it in the freezer to cool for several hours. The moist towel will freeze fast, and as a result of the frozen towel, the wine will cool in half the time it would have taken otherwise to chill. (Please note that when you remove the bottle from the freezer, the towel may become attached to it; to remove this, simply run the bottle under warm water until the towel slides off. )

5. Use a chilled wine bottle spout that cools the wine as you pour.

An attachment that may be attached to the top of a wine bottle or decanter is called a Ravi. Ravi chills the wine as it is poured through the spout, and it does so almost immediately.

Ravi Instant Wine Chiller

Corksicle made of stainless steel that reaches all the way to the bottom of your bottle, cooling it swiftly all the way through. Replace the wine cork with a Corksicle and you’ll be on your way to drinking ice cold wine in no time! The best part is that you don’t even have to uncork it since the Corksicle has a spout that allows you to pour through it while it’s still inside the bottle.

7. Consider a wine fridge for the future.

You’re seeking for a simple method to cool your wine right now, and you need it now. In order to avoid this problem in the future and ensure that your wine is stored at the appropriate temperature, you might consider purchasing a wine refrigerator.

Read our wine refrigerator primer for a comprehensive guide to making an informed purchase. Alternatively, you may purchase our favorite budget choice for beginning wine collectors here:

Ivation 18 Bottle Wine Cellar

This is our top recommendation for the finest wine refrigerator on a tight budget. Here are 31 different ways to enjoy that ice-cold glass of wine:

How to Chill Wine FAST – 5 Quick Methods for Chilling Wine & Champagne

Did you forget to cool the wine before you invited your guests to your party? Alternatively, do you wish to sample the bottle of wine that your dinner guest has just given as a host gift? Is it necessary to spend time and effort chilling wine properly. or not? We’ll walk you through a few typical strategies for chilling wine quickly, and then we’ll show you our winemaker’s secret method for chilling wine that has been scientifically confirmed to be the fastest! Let’s go over some of the most frequent methods of chilling wine to serving temperature rapidly.

  • Methods include: the Damp Towel Method, the Ziploc Method, the Ice Bath Method (Horizontal), the Salted Ice Bath Method, and the Spinning Method.

Remember to keep a tight eye on the clock with all of these strategies! If you leave your wine in for too long, you’ll find yourself looking for methods to warm your wine back up!


Putting your wine bottle in the freezer might help to lower the temperature of the wine. Are moist towels recommended for wrapping the fruit to assist it chill more quickly? To be honest, this adorable strategy is counterintuitive to achieving rapid cooling! In fact, whether wet or dry, a towel wrapped over your bottle will actually serve to protect it from the cold freezer temperatures rather than hasten the cooling process, unless you happen to have a blast chiller, which you don’t. In the absence of a towel, it will take around 40 minutes for a bottle of room temperature (70°F) wine to chill to 50°F in a -0°F freezer.

The rustic beauty of this approach is appealing if you’re cooking in front of visitors, but the benefits are limited.


What this approach lacks in visual attractiveness, it more than makes up for in efficiency. Prepare an ice bath in advance. Fill a resealable zipper storage bag with your bottle of wine and set it aside. Place the bag in the ice bath and set your watch to the hour. In as little as 2 minutes, you can have wine chilled to a perfect serving temperature of 58 degrees. Brrrr… Pro tip: Jose, you’re not getting away with it. Any points you earned by serving wine at the proper temperature will be forfeited if your guests see “the bag” in your possession.

This is not a good option for multiple bottle chilling.


While it loses the visual appeal of other methods, it more than compensates in speed. Set up an ice bath in advance of your arrival. Fill a resealable zipper storage bag with your bottle of wine and seal it shut. Make sure the bag is in the ice bath and that your watch is wound correctly. You may have chilled wine at 58 degrees in as little as 2 minutes. Brrrr… Jose, you’re not getting away with it. They will deduct points from your score if they notice “the bag,” even though you served the wine at the proper temperature.

Despite the fact that it’s lightning quick, the wine loses its allure. Multiple bottle chilling is not a good solution. Transactional in nature, and the polar opposite of seductive in appearance,


The addition of 3-4 tablespoons of salt to your typical ice bath has been recommended by some sources; however, this amount of salt is insufficient to considerably reduce the freezing point of the water/ice combo. To bring the temperature of the water and salt mixture down from 32 degrees to 10 degrees, you will need at least 12 pounds of salt, if not more. If you have a large salt stockpile to draw from, you may expect a cool period of 6-8 minutes at most. Advice from the experts: Salt does not dissolve quickly in cold water.

Don’t add salt until the very end.

Increase the cooling time of your horizontal ice bath by including salt in it.


According to Matt Brady, winemaker at SAMsARA, “spinning” a bottle in strongly salted ice water will get it to cellar temperature in as little as 2-3 minutes! Really? Why? “It works because. it’s science?” Matt explains. We’ll explain why what you’ve learned from your years of expertise is correct. Science, notably Physics and Convection, are responsible for the fact that spinning a wine bottle in ultra cold water will bring the temperature down more quickly than practically any other chilling method without damaging the mystique of the wine.

A fluid’s movement is described as the movement generated by the propensity of warmer, less dense liquid to rise and colder, denser material to sink under the effect of gravity, resulting in the transfer of heat between the two.

In a very cold ice bath, you may increase heat transfer by spinning a bottle of wine in it, introducing multi-directional, accelerated convection both to the wine inside the bottle and to the freezing water outside, boosting the rate of heat transfer by a factor of at least 20!

How to Chill Wine Fast:

  1. Fill a big bucket halfway with water and 1/2 pound of salt, and stir vigorously to achieve complete dilution of the salt
  2. Combine the ice and salt water in a mixing bowl until you get a thick slush
  3. Submerge your bottle (or bottles) of wine completely in the salted ice water combination
  4. Take hold of the bottle(s) by the top and rotate them while keeping them completely immersed. Red wines should be spun for 2 minutes, while white wines should be spun for 3 minutes. Take the bottle out of the icy water and remove the corkenjoy cork.

Pro tip: Although more spinning is preferable, spinning some is preferable to none. “Nervous Nellies” should take heart. At every gathering, you have a task to do! Conclusion: This tool is lightning quick and may be used on a variety of bottle applications depending on how many spinning hands you have at your disposal. Don’t mind having your hands frozen to the bone? Even faster results can be achieved by placing your bottle(s) horizontally in a salted ice bath and spinning them.

What about chilling Champagne and other sparkling wines with the spinning method?

Do you think that spinning a bottle of champagne would result in an uncontrollable explosion due to agitated bubbles? No. In fact, when refrigerated using a more conventional approach, champagne and sparkling wine are more prone to explode and froth. It is when small bubbles accumulate around the inside of the bottle and burst out into the wine that champagne foams. Champagne bottles contain pressure, which causes small bubbles to fly through liquid and to the surface of the liquid when they are opened.

Because the bottle is being spun while cooling, all of the little bubbles are drawn away from the walls of the bottle, resulting in a single enormous bubble at the top of the container.

Due to the fact that the bubbles do not have to travel through the liquid to equalize the pressure, there is no noticeable “pop” or foam when the container is opened.


However, while it takes 40 minutes to cool a room temperature bottle of wine in the freezer, alternative easily available ways require only a fraction of that time: When chilled horizontally in ice water for 11-13 minutes, 6-8 minutes in salted ice water for 6-8 minutes, it will only take 2-3 minutes by spinning it in severely salted ice water for 2-3 minutes.

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This TikTok Shows You How To Chill Wine Super-Quick

Consider the following scenario: the sun is shining, you’ve just returned from picking up your favorite bottle of wine from the supermarket, and your pals are ready to arrive for an afternoon of boozing and general fun. The quality of life is excellent. until you remember that you neglected to put that bottle of wine in the fridge in the first place. Your Bag For Life has been sitting on the kitchen counter all morning, waiting to be used. WHAT IS IT ABOUT BAD THINGS HAPPENING TO GOOD PEOPLE?!?!?!

How to chill wine fast

In just 15 minutes, your wine will be properly chilled, according to an Instagram tip we came across. And all you’ll need is ice, water, and salt to get started. Yes, that’s right – salt. The hack, which was revealed by @home.with.leanne, is really straightforward. She does little more than fill a dish with water. She then adds ice cubes and a generous pinch of salt to taste. Why? Because salt instantly decreases the freezing point of water, it is used in this application. This implies that the ice will melt at a lower temperature than usual, resulting in colder water for the wine to be served with it.

  1. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere.
  2. There’s another method for chilling wine and beer rapidly that requires a moist tea towel and your freezer, which you can find here.
  3. It will be ready to serve in seven minutes, and you will have an ice-cold beverage to serve to yourself and your guests.
  4. And you already know that ice cubes would just dilute your wine, which is something no one likes.
  5. If you put them in your glass of wine after they’ve been frozen, they’ll keep it chilled without diluting your precious, precious drink.
  6. Never.
  7. Sign up for our newsletter to have more stories like this one delivered directly to your inbox on a regular basis.

You may be able to discover further information on this and other related items at the website

How to chill wine quickly – ask Decanter

Your wine will be properly chilled in just 15 minutes according to an Instagram tip we came across. It only takes a few ingredients to make it: ice, water, and kosher salt. The answer is, of course, “salt.” Simple as can be, the hack, which was revealed by @home.with.leanne, is really effective. Nothing more than a bowl of water is required of her. A large scoop of salt and ice cubes are then added. Why? Due to the fact that salt has an inherent effect on lowering the freezing temperature of water.

  1. It was imported from Instagram to create this piece of content for you.
  2. If you like to drink beer in bottles or cans, this technique would work just as well.
  3. The Getty Images collection contains a variety of images that are available for licensing.
  4. It will be ready to serve in seven minutes, and you and your guests will be able to enjoy an ice-cold drink.
  5. You also know that ice cubes would just dilute your wine, which is something no one likes.
  6. If you put them in your glass of wine after they’ve been frozen, they’ll keep it chilled without diluting your precious, precious liquor.
  7. Never.
  8. Sign up for our newsletter to have more articles like this one delivered directly to your inbox on a regular basis!
  9. If you go to, you may be able to get further information on this and other related topics.

Ice bucket

While an old bucket or washing-up bowl may not create quite the same romantic atmosphere at the dinner table, it is not have to be particularly sophisticated. The most important piece of advice is to avoid just filling the entire container with ice cubes and expecting the wine to be chilled in record time. If you use approximately 50 percent ice and 50 percent cold water, the chilling process will be completed much more rapidly than otherwise. The water will aid in the transfer of heat from the bottle to the surrounding environment.

‘Make certain that the bottle is completely immersed to maximize efficiency.’ ‘Your wine should be completely chilled in 15 minutes.’ A decent technique to maintain wine at a consistent temperature is with an ice jacket, however they are not as effective at swiftly chilling a wine down as they may be.

Frozen grapes

If you’ve already poured the wine and realize that it’s too warm, you have a few solutions available. Using this procedure, which requires some forethought, you might freeze grapes and drop them into your wine, which will not dilate the wine, as proposed by Peter Richards MW. You may also try with tools that promise to be able to fast cool down wine, such as decanters and chillers.

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Ice cubes (But it’s controversial…)

One of the more contentious techniques might be to weigh the advantages and disadvantages of including ice cubes. Although this is not a strategy for serving vintage Champagne – and many critics would argue that there is never an appropriate moment for it – you could see certain rosé or lighter white wines served with ice in restaurants, for instance. He told Decanterin 2016 that he supported people doing whatever they wanted with their wines, but that ice may cause the wine to melt and dilute its flavor.

Best serving temperatures for different styles of wine

Light-bodied wines should be served chilled, between 7 and 10 degrees Celsius (44 and 50 degrees Fahrenheit), and heavier-bodied wines, such as those made with oak, should be served somewhat warmer, between 10 and 13 degrees Celsius (50 and 55 degrees Fahrenheit). In order to maximize the enjoyment of sparkling wines, they should be served around 6-9 degrees Celsius, according to the Champagne house union. For white wines, the ideal serving temperature is 60°F. Decanter’s design is by Annabelle Sing.

Yes, red wines can be chilled

Contrary to conventional opinion, red wines can benefit from being served at a little lower temperature than usual. Like white wines, lighter types benefit from being served more cold than heavier kinds, and this is true for red wines as well. Even a powerful Cabernet Sauvignon, on the other hand, might benefit from a gentle chilling to avoid being served too warm. According to Decanter’s Rhône specialist Matt Walls, ‘anything higher than 18°C for a red wine is too warm.’ Its flavors get muddled and soupy as a result.’ Red wines should be served at a cool temperature.

See also:

Following a prior update in July 2019, the article was updated again in May 2020. The original version of this article was published in 2016.

How to Chill Wine

Documentation Download Documentation Download Documentation The temperature at which a glass of wine is poured has a major influence on the flavor, structure, and scent of the glass of wine being served. It is determined by the body and style of a wine what temperature it should be served at. Many wines, particularly light-bodied whites, benefit from a cool chilling. The process of chilling wine may be achieved in numerous different methods, each of which requires a different amount of time and work to obtain the desired temperature.

  1. 1Use the fifteen-minute rule for storing and serving food on a modest scale. Store red wine at room temperature for 15 minutes before serving, then refrigerate for another 15 minutes. White wine, which is often served slightly chilled, can be stored in the refrigerator for up to 15 minutes before serving, after which it should be brought to room temperature. This procedure isn’t ideal, but it will provide temps that are acceptable to the majority of wine drinkers. 2 For best results, chill the wine in the refrigerator for 40–150 minutes before serving. If you have the luxury of extra time, you can cool the wine to a more pleasant serving temperature. Full-bodied red wines should be chilled in the refrigerator for approximately 40 minutes after being served at room temperature. Light-bodied white wines will require a full 212 hours to reach serving temperature
  2. 3 hours for full-bodied red wines. If you want quick results, put the wine in the freezer. If white wines are served at room temperature, they will need to be chilled for around 15 minutes, or 20 minutes if they are light-bodied and have a low alcohol level. Generally speaking, medium-bodied reds will be ready in 10 minutes, while full-bodied reds may be ready in as little as 5. Set an alarm if you are prone to forget about the wine, as it will freeze if left in the fridge for an extended period of time.
  • The ice bucket approach, which is explained below, is much more expedient.
  • 4 Using a thermometer, you may fine-tune the temperature control by grape type and vintage. If you want to have the greatest amount of control over the temperature of the wine, get an infrared thermometer or a contact thermometer from a kitchen supply retailer. According to wine connoisseurs, the best temperature to serve wine at is determined by its body or the feel and apparent alcohol level in the mouth:
  • Cold white wines with a light body should be served at about 45 degrees Fahrenheit (7 degrees Celsius). The following wines fall under this category: Pinot Grigio, Sauvignon Blanc, Riesling, and all sparkling wines. Colder temperatures are recommended for medium- to full-bodied white wines, such as Chardonnay and Sauternes, which should be served at 50 to 55 degrees Fahrenheit (10 to 13 degrees Celsius). The temperature of light-bodied red wines such as Pinot Noir and Merlot should be between 55 and 60 degrees Fahrenheit (13 and 15 degrees Celsius). Serving temperature for full-bodied red wines such as Cabernet Sauvignon, Zinfandel, and Shiraz should be around 60 degrees Fahrenheit (15 degrees Celsius).
  1. 1Use this procedure to chill food in the final minute. Using this procedure, you can cool a red wine to serving temperature in two minutes, and you can chill a light-bodied, low-alcohol white wine in five to ten minutes. 2 Fill a bucket or big dish halfway with ice. If you’re using a wine bucket, fill it about two-thirds of the way with ice. Fill a bigger bucket to roughly 2/3 the height of the wine bottle if you’re using a larger bucket. 3Fill the ice tray with water until it reaches the top of the ice level. Fill the bucket halfway with the coldest water you have access to, until the water is level with the ice
  2. 4 Add a handful of salt and mix well. Ice can be used to chill water to a lower temperature than it would otherwise be capable of cooling due to the effect of salt on the freezing point of water. This, in turn, causes the wine bottle to cool down more quickly.
  • Make use of this way to chill food in a pinch last minute. This procedure may bring a red wine down to serving temperature in two minutes, and even a light-bodied, low-alcohol white wine can be adequately cooled in five to ten minutes using this method. 2 Fill a bucket or big mixing basin halfway with ice and set aside. When filling a wine bucket with ice, fill it about two-thirds of the way up with the ice. Fill a bigger bucket to roughly 2/3 the height of the wine bottle if you are using a larger bucket. 3. Fill the ice cube tray with water until it reaches the top. Fill the bucket halfway with the coldest water you can find and fill it to the level of the ice
  • 4 Add a pinch of salt and mix well. Ice can be used to chill water to a lower temperature than it would otherwise be capable of doing so because of the effect of salt on the freezing point of water. As a result, the wine bottle becomes cooler more rapidly.
  1. 5Put the bottle in the water. Lower the wine bottle into the water so that it is standing erect. This should cause the ice water to rise above the shoulder of the wine bottle
  2. 6Rotate the bottle to distribute the ice water. While you’re waiting for the wine to cool, you may spin the neck of the bottle with your hands. In turn, this movement will cause more of the warm wine to come into touch with the cold bottle, which will speed up the process a tad
  3. The movement will also cause the wine within to move around in its container. 7 Before serving, make sure the dish is completely dry. Remove the bottle when the temperature reaches your desired level, which is roughly 2 minutes for red wine and 7 minutes for white wine, respectively. Remove the bottle and dry it with a cloth or a paper towel when it has been removed. Serve as soon as possible
  1. 1Keep it horizontally and in a cool, dark location. Always store your wines in a cool, dark place where the temperature does not exceed 70 degrees Fahrenheit (21 degrees Celsius). The cork should be stored horizontally on a wine rack to keep it wet. Discover alternatives to the traditional wine cellar. If you intend to mature wines or keep pricey wines but do not have access to a wine cellar, consider storing them in a basement or closet instead. The temperature should be at 55 degrees Fahrenheit (13 degrees Celsius), and the surrounding environment should be extremely humid. The following choices should be considered if this environment is not accessible in your home: 3 Make an underground storage place by digging a trench. In a shady section of your garden, you may dig a pit and store your items in it at a low cost. Placing the wine bottles inside a wooden box and wrapping the box in aluminum foil on both sides will help it to float more easily in the pit. Cover the pit with plywood or another durable material. It is recommended that you include a thermometer because soil temperatures and climate can vary greatly. However, as long as the temperature remains stable at a temperature between 45 and 60 degrees Fahrenheit (7 and 16 degrees Celsius), it can be used to store wine in larger quantities at a lower cost than a refrigeration system. 4 Purchase a wine refrigerator for your home. These are also known as electric wine caves, and they are the most costly choice for keeping your wine after paying a professional to dig a full-scale cellar for you. You may choose to spend the additional money on pre-aged wines instead, but if you have a few dozen bottles of wine or if you want to sample how various bottles of the same vintage age over time, a wine freezer may be an excellent alternative.
  • The majority of wine refrigerators feature higher temperatures than conventional refrigerators and are better at keeping dampness out. Different temperature zones for different varieties of wine are possible with fully-featured models.

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  • Question I have a refrigerator full of white wine bottles that haven’t been opened yet. Is it possible to keep them at room temperature? It is not recommended since fluctuations in temperature might have a negative impact on your wine. In addition, if they are already refrigerated, they should be kept chilled until they are utilized.

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  • While dry ice may quickly cool wine in a matter of minutes, the trouble and danger of harm associated with this procedure are rarely worth it. Remove your gloves and place the ice and bottle in a sealed, airtight bag for a couple of minutes before emptying the bag outside of the bag. Dry ice may be purchased at laboratory supply stores, or it can be requested from some supermarkets.
  • Despite the fact that dry ice may quickly cool wine in a matter of minutes, the bother and danger of injury associated with this approach are rarely worth the trouble. Remove your gloves and place the ice and bottle in a sealed, airtight bag for a couple of minutes before emptying the bag into the garbage can. It is possible to obtain dry ice from laboratory supply stores or request it from some supermarkets.

Things You’ll Need

  • Vino, refrigerator (optional), freezer (optional), bucket, ice, water, and salt are all required.

About This Article

Summary of the ArticleXIf you need to cool wine rapidly, start by filling a bucket approximately two-thirds of the way with ice. After that, fill the container with cold water until it reaches the top of the ice level and add a handful of salt to reduce the freezing temperature. Then, immerse the wine bottle upright in the water for 2 minutes for red wine and 7 minutes for white wine, depending on the kind of wine. While you’re waiting, spin the neck of the bottle to ensure that the wine is chilled evenly.

Continue reading for more helpful hints, such as how to chill wine in the freezer.

The writers of this page have together authored a page that has been read 150,155 times.

Did this article help you?

In certain cases, time appears to be passing so slowly that it appears to be traveling backwards: counting down the seconds until your coffee is ready, holding a plank, and waiting for your wine to cold. In addition, with summer celebrations in full gear after an eventful year, chilled wine is high on many people’s list of things to do. For white wines to reach their optimal serving temperature of 45 degrees Fahrenheit, it might take up to three hours. In addition, it takes approximately two hours for red wine to reach its optimal serving temperature of 55°F when stored in the refrigerator.

  1. The most efficient approach to cool a bottle of wine is to use a handy little technique that’s well-known in the sommelier community and can be summed up in three words: pour the wine into the bottle and shake it.
  2. “Spin the bottle around in a salted ice bath and it will be cold and ready to drink in less than five minutes,” she says.
  3. Then, dunk the bottle in the cold water until it is completely submerged, twisting and swirling the container for approximately five minutes.
  4. Unlike cold air, Feldman claims that ice water chills and keeps a bottle cold far faster than cold air.
  5. According to Feldman, “that’s why we put salt on snowy roads in the winter.” And, as for that amusing little game of spin the bottle, Feldman says that rotating the bottle around redistributes the wine contained within.
  6. (Swoon.) Is your stock pot too small to hold your bottle of wine?
  7. It’s not an issue.
  8. “This way, it gets cold right away without the risk of it becoming watered down with ice cubes,” she explains.
  9. “I always remember to pick up a pack of grapes from the grocery store and keep them in my freezer at all times,” she says, adding that four to eight frozen grapes per glass usually suffices for her purposes.

Using a wine bucket or plastic ice chiller bag, experts recommend submerging the bottle of wine in ice for a few minutes before serving it. Capaldi also recommends theVinglace wine chiller ($90), which does the job without the use of ice.

So. what’s the consensus re: ice cubes?

To begin, let’s address the elephant in the room: just adding plain old ice cubes to your glass of wine is a bad idea. The way Capaldi and Feldman approach this (ahem) ‘older-school’ style is with a “you do you” mentality, which is commendable. “The ideal method to drink wine is to do it in the manner that you enjoy. Adding ice to a glass of red, white, rosé, or sparkling wine is perfectly appropriate “Feldman expresses himself. “Spritzes, wine cocktails, and sangria are all popular drinks that are served over ice.

Regardless, it’s important to note that you don’t have to drink wine at room temperature unless you want to; there are several chilling methods to pick from.

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