¿Cómo enfriar el vino? Métodos definitivos

Serving a wine at just the right temperature completely changes the experience. These are the methods that really work to chill it without ruining it, especially when the heat is on.

Each wine, its own temperature

Not all wines are served equally cold. As a general guide, whites and rosés call for between 6 and 10 degrees, while reds are best enjoyed between 14 and 18. Be careful not to overdo the cold: below those ranges the wine closes up and loses aromas. The goal is not for it to be icy, but fresh and expressive.

Mistakes worth avoiding

Before the tricks, two things you should never do:

• Putting ice in the glass: as it melts it will water down the wine and blur its flavours.
• Forgetting the bottle in the freezer: besides chilling it abruptly, you run the risk of the liquid expanding and the bottle bursting.

Fast, safe methods

When you are in a hurry, these systems bring the temperature down without any drama:

• Bucket with water, ice and salt: the most effective method. Submerge the bottle in a container of cold water, ice and a handful of salt; the mixture chills far faster than ice alone. In about ten or fifteen minutes it's ready.
• Damp cloth and fridge: wrap the bottle in a wet cloth and leave it in the fridge. Evaporation speeds up the cooling.
• Freezer with a timer: if there's no other option, put it in for a few counted minutes and set an alarm so you don't forget it.

The plan-ahead method

If you can plan, the most convenient thing is to leave the bottle in the fridge several hours beforehand. For whites, reckon on about two or three hours; for reds you want to refresh in summer, a good half hour is enough. A wine thermometer or a simple cooling sleeve helps you fine-tune without any fuss.

Keeping the temperature at the table

Chilling the wine is half the battle; the other half is keeping it cool throughout the meal. An ice bucket with water and ice beside the table keeps whites at their peak, and a thermal sleeve does the job nicely at outdoor meals. For reds, in the height of summer it does no harm to serve them slightly cool and let them warm up in the glass.

With these methods you will enjoy every bottle at its best. And if you want to keep learning about the world of wine and its regions, you can explore the designations of origin and discover which style suits your palate best.