With the northeast suffering through the second vicious heat wave of the month, the question a the forefront of the heat-addled brains of us wine geeks is: how can I chill that wine bottle the fastest?
Fast: Contrary to popular thinking, sticking it in the freezer is not the fastest way to chill wine. There’s simply too much air in the freezer; air doesn’t wick heat away as fast as water.
Faster: Add a gel sleeve to the wine bottle in the freezer. Getting something cold touching the bottle transfers the cold to the wine faster.
Fastest: Get a bucket and fill it about half full of ice. Then add the coldest water you can get from the tap, filling the bucket to about 3/4 full. Now you have something approximating the ice floes of the Arctic–in fact, add salt to the water to decrease the liquid range of the water to below 32 degrees. Submerge the bottle in the bucket. Stir or swirl for fastest results.