We know that the right serving temperature allows wine to better reveal its aroma and flavor, but different styles of wine are served at different temperatures. Lighter-bodied red wines can be served lightly chilled to 13°C, while medium-to-full-bodied reds are best served at room temperature of 15-18°C. Medium to full-bodied white wines aged in oak barrels are suitable for drinking after being lightly chilled to 10-13°C, while light-to-medium-bodied white wines are best served chilled to 7-10°C. However, sometimes we may forget to ice the wine in advance for some reasons, or we want to enjoy the wine temporarily. At this time, is there any trick to cool the wine quickly?

To quickly chill the wine, we can prepare a bucket of ice water mixed with ice cubes, put an appropriate amount of salt in the ice water, and then completely immerse the bottle in the ice water to quickly cool the wine. This is because after adding salt, the freezing point of water will be lowered, so that the ice cubes will melt, absorb heat, and achieve the effect of rapid cooling. Although putting wine in the freezer layer of the refrigerator can also achieve a quick cooling effect, if you forget to remove the wine in time, there is a risk of breaking the wine bottle, especially sparkling wine.