What happens when you suddenly have unexpected guests, or are just in the mood for a glass of your favorite wine and it’s not at the right temperature? Here are a few tips, by BennyInItaly, to get your whites to chill fast and to get your reds to the perfect temperature.
To bring a white wine to the ideal temperature the trick is ice, water and salt. Apparently salt accelerates the cooling process. If you happen to run into this situation often, make ice cubes directly with salt. This is the fastest way. Another way I tried when I was out of ice cubes was this: I melted salt in cold water, dipped in a couple of paper towels, wrapped them around the bottle and stuck it in the freezer…it worked!
If you placed a red in the fridge by mistake, or left it somewhere in the cellar and its too cool to drink, take a napkin (cloth is better), dip it in hot water and then wrap it around the bottle.
Remember that serving wine at the right temperature makes all the difference in the world.
Young whites: 8-10°C
Aromatic whites: 10-12°C
Medium bodied whites: 10-12°C
Full-bodied whites: 11-13°C
Rosè wines: 10-12°C
Young reds: 13-15°C
Medium-bodied reds: 16-18°C
Full-bodied reds: 18-20°C