Now, several manufacturers offer systems that can actually chill your wine instantly as you pour. If you want to be on cold wine’s cutting edge, innovations have taken place over the past few years. These can be expensive, but are nice if you can afford one, as you can precisely control and maintain the desired temperature. Like the Cooper Cooler, these are like small fridges in the shape of a bucket, generally holding one bottle or two. More sophisticated versions of ice buckets are automated wine chillers. The ice jacket’s only problem? You can’t scan the label on Vivino while it’s on. Look out at the wine shop some brands give some away if you buy their wine. They work best if your wine is already cool, but won’t chill a warm wine down as dramatically. These, like the Vacu Vin Active Cooler, are frozen materials in a jacket that surrounds the bottle. Just don’t forget to secure it with some rope! Adding some salt to it will allow it to reach a lower temperature and chill your wine faster.īonus tip: Drinking outdoors and you don’t have a bucket? Submerge the bottle in a body of water (a fountain, river, lake, even in the sea). Fresh water cannot go below 32✯/0✬ without freezing solid. Ice buckets work even better if you add salt. If you don’t have ice, even a bucket of cool water will keep your wine at a lower temperature for a while. If you don’t and don’t mind the casual look, just use a bucket from your garage. If you’re serious about wine through the summer season, you must have an ice bucket. If you like your wine extra cold (42✯/6✬), two hours in the fridge prior to pouring should do. Whites and rosés will take a solid hour to be brought down to a good serving temp of about 50✯/10✬. If your red is warmer (say 75✯/24✬), give it half an hour. If it’s at room temperature around 70✯/21✬, refrigerate it for 15 minutes before serving to bring it down to a more enjoyable64✯/18✬. It might be obvious, but unless you live near the poles, your good old refrigerator is your wine’s best friend in summer. These are our favorite methods and tips to conquer your single most-important summer problem and keep your wine experience cool. Look for answers to select questions to appear in the Wine & Spirits newsletter and on The Globe and Mail website.Like any issue, keeping wine cool needs the appropriate tools and know-how.
If you mistakenly set the timer to, say, two hours rather than two minutes (am I the only person who finds microwave control panels unnecessarily complicated?), you could end up dealing with a mess of real glass crystals.Į-mail your wine and spirits questions to Beppi Crosariol. Under no circumstances should you microwave it, at least not with the cork still lodged in the neck.
If you've accidentally frozen a wine, either in the trunk or because you've chilled it too long in the freezer (I've been guilty on both counts), let it thaw at room temperature. The crystals will usually drop to the bottom of the bottle, but occasionally a few will adhere to the surface of a freshly pulled cork. Tartaric acid occurs naturally in wine, and when the liquid is chilled, the acid combines with potassium to precipitate out of solution. Sometimes called "wine diamonds," these resemble little shards of glass but are perfectly harmless. Incidentally, freezing can cause a visible change in the wine in the form of potassium tartrate crystals. The same issue applies to screw caps, which may become deformed if the frozen liquid reaches the rim, breaching the airtight seal. Because air is corrosive to wine, it's important to drink the bottle sooner rather than later. This can force the cork up and slightly out of the neck, allowing air to creep in. The more crucial concern in this case is with the seal on the bottle.
But I'd be less inclined to store a previously frozen wine in a cellar for the long term. I've known people to advocate freezing a half-empty bottle as a way to prevent it from spoiling in the presence of air. Some people maintain they can taste a difference, but any change in flavour will be extremely subtle. Fruit juice and milk, for example, suffer little. Many liquids are reasonably tolerant to freezing. Mercifully, your wine should still be okay. The answer: Welcome to winter in the Great White North. The question: I accidentally left a bottle of wine in the trunk of my car and it froze.
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