An ice bucket is the only way to chill wine. Whether in a restaurant or at a banquet, many people simply drop wine into a mountain of ice, which, in fact, does not provide a quick and effective cooling effect.
How do you ice wine quickly and effectively? The way to solve this problem is very simple but not rude, that is to add water to the ice bucket. Since ice melts faster in water, the wine's heat is absorbed more quickly. You fill the bucket with a certain amount of ice, and then you add water. The ratio of ice to water is about one to one. The total volume of ice water is about three quarters of the capacity of the bucket. Finally, when placing wine in ice water, it is especially recommended to leave a layer of ice about 2 centimeters thick between the wine and the bottom of the cask.
If you want to speed up your wine-chilling process even more, especially when it comes to champagne, you can also add salt to the ice water, up to 1 cup of salt per gallon of water. Fill a bowl with warm water, stir with salt to dissolve it, and then drizzle the warm salt water over the ice water for a better cooling effect.
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