How to Chill Wine

Published on Monday, March 17, 2008, by CHOW Video Team / Edit Post

How to Chill Wine

Don’t water it down; fruit it up.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

ALLCHOW Tip
POST A COMMENT |4 Comments

COMMENT

  • I recently was introduced to whiskey stones at Sur La Table, which are made of sandstone and are kept in the freezer and then used to slightly chill your whiskey. I was thinking to try and use them for my wine. Although I know it is not technically proper, I like my wine, super, super cold.

  • While decidedly less classy, those reusable plastic ice cubes do the job in a pinch.

  • In my experience, frozen grapes only stay frozen for such a short time. Will try it but I am dubious about effectiveness.

  • I've been chilling down sparkling and white wines for years with frozen grapes and berries. My favorite is to drop frozen blueberries and/or raspberries into sparkling wine - makes everything look sooooo much more festive. With less expensive sparkling wines such as lower end cava, try using frozen red currants or red raspberries, but actually crush a couple and add the juice to the wine....adds...+READ

    I've been chilling down sparkling and white wines for years with frozen grapes and berries. My favorite is to drop frozen blueberries and/or raspberries into sparkling wine - makes everything look sooooo much more festive. With less expensive sparkling wines such as lower end cava, try using frozen red currants or red raspberries, but actually crush a couple and add the juice to the wine....adds a bit more lift to a brunch wine...-COLLAPSE