You don't have much time because the guests have arrived. The bottle of wine should be chilled as quickly as possible. You search the web and find many suggestions, but you don't know which is the best. You have to choose quickly. There seem to be so many options, until you find our article. Here we explain the best trick to chill wine quickly, in a few minutes...

The best way to chill a bottle of wine quickly

By doing a search on the web, you can find lots of advice on how to quickly chill a bottle of wine: from using the refrigerator or even the freezer to freezing grapes. But be careful, not all the suggested methods are so reliable and effective. For this reason, we have decided to present you only one, the one we consider the best, scientifically proven and tested.

We think that the ice bucket is the ideal container for quickly cooling wine and also for maintaining its serving temperature for as long as possible. To quickly cool the bottle of wine, you need to add two other indispensable "ingredients" to the bucket: water and salt.

The recipe is as follows:

1. take a bucket and fill it with ice to about 2/3 of its capacity;
2. pour some fresh water into the bucket (the recommended percentage is approximately 75% ice and 25% water);
3. put some coarse salt in the bucket (experts recommend 20% of the solution, but this is often evaluated on a case-by-case basis);
4. mix to ensure that the salt is distributed evenly;
5. place the bottle of wine up to its “shoulders”, so as to "cover" the entire surface in contact with the wine;
6. wait a few minutes and monitor the temperature with a wine thermometer until the desired temperature is reached.

Now that we have revealed the "recipe" for cooling a bottle of wine as quickly as possible, we must explain why this method is the best and the fastest. Adding water and salt to the traditional bucket is its secret.

The water covers the “holes” in the ice, allowing the entire surface of the bottle to be in contact with cold substances. We often pour ice cubes into the bucket which, by fitting together, create "gaps" and prevent part of the bottle from coming into contact with the ice itself.

But, above all, salt accelerates the melting of ice. Do you know when we throw coarse salt on the ground to de-ice or prevent ice from forming on house ramps or snow-covered roads? The principle is the same. Without going into complex chemical explanations, we tell you that this property of salt is linked to its ability to lower the temperature at which water freezes.

In our bucket with the bottle of wine, the salt favors the progressive melting of the ice, precisely because it lowers the freezing temperature, and, at the same time, cools the water we poured. The cooling of the solution favors the rapid cooling of the bottle, without dangerous thermal shocks.

Et voilà, in a very short time your bottle will be fresh and ready to be served. You can also show this method to diners and explain the chemical principles behind it. You'll make a great impression!