Guests on the way? Forgot to chill the wine? Here’s an old restaurant trick that will get you chilled wine in 15 minutes FLAT.
A restaurant – an excellent restaurant – will never have a shortage of good wine chilled to the correct temperature dictated by decades of tradition and agreement among experts. The sommelier (someone educated in all things “wine” and the person in charge of the wine ‘vault’) will know that red wine should be chilled to 55°F (12°C) and white chilled to 45°F (7°C). Unofficially, the sommelier knows a bottle must be chilled to the customer’s taste. On rare occasions, a customer may say, “I’d like this bottle chilled more.” As we say in the restaurant business, the customer is always right.
But, let’s pause here.
There are several calculations we keep in the back of our minds when we open a restaurant for business. One of them is that it takes about 2 hours for a bottle of wine to reach its ideal temperature in a standard restaurant refrigerator. You can shave off about an hour in the freezer. That’s it – no way to change the laws of thermodynamics when chilling a bottle in ambient air temperature. Given that the average customer is usually done with their meal in about 1.5 hours, sticking a bottle into a refrigerator or freezer won’t work. Worse yet, bottles that have already been chilled will get cooler, but at a significantly slower rate. I’m told that also has something to do with thermodynamics.
So, what do you do?
This is such a simple trick, it’s amazing. On those rare moments when a bottle has to be chilled more – or let’s say that you have guests coming and you forgot to put that bottle in the fridge! What do you do?
Just add salt to your bucket of ice water!
You think I’m joking, right? I’m not! You probably already know that putting wine in a bucket of ice and cold water, rather than just ice, will chill the bottle faster. But did you know that adding salt to the mix further speeds up the cooling time? Salt reduces the freezing point of water and allows the water to get to a lower temperature or colder without turning into ice, which in turn chills your wine more quickly.
Next, be sure to spin the bottle!
Maybe you didn’t expect that one either, but spinning the bottle occasionally will help the water/ice/salt method work more efficiently. Place your precious Sauv Blanc into the water so that you cover most of the ‘shoulder’ (where the bottle narrows to the ‘neck’) of the bottle. Keep the bucket nearby and gently spin the bottle in the ice water mixture every couple of minutes.
Why does this work? First, the cold water/ice is far more efficient than cold air. Direct contact with the entire surface of the glass bottle helps the wine chill. Also, by turning the bottle, you move around the contents inside, allowing more wine to come into contact with the cold glass, chilling it faster. From room temp to a good “chill” – this method takes about 15 minutes to work. See? I told you this was simple.
Keep in mind that this method works best for non-sparkling wines. If you try this method with a bottle of Champagne, don’t spin the bottle (you can GENTLY turn it) or you and your guests will be in for a little shock when you pop open the bottle!