Nothing says summer is here like a crisp, cold glass of wine, whether your preference is white or rosé.
However, nothing can put a damper on things like arriving home from the shops with your luke-warm bottle of vino and having to wait ages (and ages) for it to chill.
And while we have all been tempted to toss in an ice cube or two, let’s face it, this just ends up watering out your glass of wine, and no-one wants that.
But now we have come across a trick an actual master sommelier swear by for getting wine from room temperature to crisp and cold in just three minutes flat.
This is what sommelier Brian McClintic from The Resort Paws Up in Montana had to say to MyDomaine:
“An ice water bath with plenty of salt works like a charm. The full bottle should be submerged. It’s hard to say how much salt—let’s just say a liberal amount. What happens is the bottle is encased in ice and therefore comes down in temperature much more quickly.”
Salt, of course, reduces the freezing point of water, which allows it to cool down further without turning into ice.
“To speed up the process, give the bottle a spin when submerged—it will cool down real quick.”
In other words; goodbye forever, luke-warm wine.
