Ever been keen for an evening tipple only to realise you left the wine in the boot of your car?
Which is why we enlisted some help from an expert on how we can turn down the heat and enjoy a glass of vino at leisure.
Brian McClintic – the resident wine buff at luxury Montana ranch The Resort at Paws Up – revealed to Stylist that there is genuinely a way to cool your wine in a speedy three minutes or less.
“An ice-water bath with plenty of salt works like a charm,” explains McClintic, “The full bottle should be submerged.”
“It’s hard to say how much salt – let’s just say a liberal amount. What happens is the bottle is encased in ice and therefore comes down in temperature much more quickly.”
The sommelier is, of course, referencing the fact that salt reduces the freezing point of water, which allows it to become even colder without turning into ice. “To speed up the process, give the bottle a spin when submerged.”
This information is especially important when you consider the fact that champagne and Prosecco shouldn’t actually spend lots of time in the fridge anyway.
Why? Well, as winemaker Marie-Christine Osselin tells Huffington Post, it ruins the flavour.
“If you’re planning to enjoy your bottle of Champagne (or sparkling wine) within 3 to 4 days of the purchase, it is fine to store the bottle in the refrigerator,” she explained, adding that if it sits in the fridge for weeks, the cork can dry out due to no humidity.
“As corks dry out, the seal between the bottle and the cork loosen up and the Champagne will oxidise faster, changing its aromas.”
Yet, another quick fix is to pour your wine into a blender and whizz it up for 30 seconds.
Once done, let the bubbles subside and then serve it up. Your tipple will apparently taste like a high-end vintage… for a fraction of the cost.
According to fans of the trend, popping wine in the blender helps to age it five years in 30 seconds – and that exposing young wine to so much air can quickly soften tannins, a natural substance that gives wine its dry taste.
“Decanting was traditionally done to separate the settlements from the wine so you wouldn’t end up with chunks of grape skin in your glass or your teeth,” Marcy Roth – the owner of Bacchus and Venus Wines in California – told ABC News.
“It also opens up the wine and aerates it, allowing more of the flavour and aromas to come forth and to show their most finessed polish side."
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Main image by Krisztina Papp