In summer, the fridge becomes the only place in the house where you can keep food: fruit, vegetables, drinks… everything that is stored in the larder during the rest of the year. Who would like to drink a glass of mulled wine when it is 35 C in the shade? Nobody! If you are also a wine lover and you don’t like it when you find it warm in a kitchen cabinet (and not at its recommended drinking temperature), pay attention to these tips for chilling wine in less than two hours.

  • Ice bucket. This container is possibly the most popular and standardised cooling method. At a domestic level and also in the on-trade. As simple as filling an ice bucket with ice, putting the bottle in and letting the cold work its magic. If you want to boost and accelerate the pace, you can add coarse salt, and in a couple of hours you will have your wine ready.


  • Towel. If we think carefully about this object, it doesn’t seem to make much sense. How are we going to wrap a bottle to cool it down? Well, as simple as the following: wet the item (towel, cloth, rag – or even kitchen paper) until it is very damp, wrap it around the bottle and then put it in the freezer for a few minutes. In half an hour you will have your wine ready to serve.


  • Chilling rod. Methods and utensils evolve. And nowadays, there are quite advanced coolers, with which you can even regulate the temperature you want. For example, suitcases in which you can put the bottle. In this case we are going to talk about the rod, which is nothing more than a metallic element that remains in the freezer. You only have to put in the bottle until you calculate that it has reached the perfect temperature.


  • Ice. In the same way, ice cubes are used. Trying not to melt it (if the wine is too hot), it can be cooled in a matter of seconds with the direct contact between the ice and the liquid. However, there are those who simply put the ice in the glass and leave it there until the wine is finished. This is quite permissible, but not very recommendable, as the wine ends up watering down and losing its nuances – not to mention the new elements that interfere with our drink (e.g. chlorine).


  • Frozen grapes/fruits. One of the latest tricks, which is starting to be seen in many bars and restaurants, is the freezing of fruits. Although grapes are normally used – since they are the main product of the wine -, sometimes other fruits are served to enhance other nuances. It is a delicacy! In this case, and unlike ice, it can be kept in the glass, not only to refresh but also to add flavour.

What do you think of these 5 tips and did you know any of them? If this is the first time you hear them, don’t forget to write them down because… from Barcolobo we always want your wine glasses to be cool, at the recommended temperature.