Why You Should Think Twice Before Chilling Champagne In The Freezer

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Chef Rusty Bowers revealed to Food & Wine, there are a couple of reasons you should skip the freezer when you need to quickly chill your wine, sparkling or otherwise. Bowers said, “As for white and sparkling wines, we’ve all popped them in there for a quick chill only to forget and go beyond the point of optimum chill and burst the cap or cork. Freezing also reduces carbonation.” What can you do instead?

Bowers suggests using a bucket of ice water to bring down the temperature of your champagne in a pinch. Ina Garten is also a fan of chilling champagne in an ice bucket bath, according to her Instagram. Of course, WKYC points out that if you want to cool that bubbly even faster, you can add some salt to your ice and water. The news outlet says just a quarter-cup of salt will make water’s freezing and melting points drop, which causes it to cool faster. 

WKYC put this concept to the test with a bottle of wine and discovered in as little as nine minutes, the temperature was brought down to 54 degrees. Per G.H. Mumm Champagne, you want your sparkling wine to be between 46 and 50 degrees Fahrenheit when you drink it; however, it also notes that there are some types of champagnes that need to be served between 53.5 and 57 degrees Fahrenheit.





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Professional online writer. Tea drinker. Committed optimist. I write about health, wellness, fitness, parenting conundrums and navigating complex relationships.

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