Cooling

The Magic of Salt

Put enough ice cubes in your cooling bucket with water and add a few spoonfuls of salt. Salt makes the ice melt faster by taking energy from another heat source, and that is your wine in this case. In a few minutes you have a nice cold bottle of wine

Cooled wines are refreshing. Especially at this time, with many fruity wines having a lot of alcohol, you should not give the wine too hot. But cooling also hides the taste and the bouquet. Colder than 6 °C you actually do not taste anything anymore, because our taste buds are then slightly numb. So the finer the wine, the less it needs to be cooled.

The optimal drinking temperature of a wine depends on the type of wine.

Our guidelines

Champagne, sparkling and light white wines you cool 3 hours in advance at a temperature of 3 to 7 °C

Full & aromatic white & rosé wines you cool 2 hours in advance at a temperature of 7 to 13 °C

The lighter red wines; one and a half hours in advance at a temperature of 13 to 16 °C

the medium & full red wines as well as fortified wines such as port and madeira wine you cool one hour in advance at a temperature of 16 to 20 °C

When it is very hot, the temperature of the wine in the glass will change very quickly. For this reason, serve the wine therefore a degree or two cooler than the ideal serving temperature

The perfect cooling bucket is just as deep that the whole bottle, with neck and all, can be submerged. As an alternative to the cooling bucket there are also ice bags that fit around the bottle

Display

Easy

Detailed

Photo only

List

List without photos

Sort

Name

Date

Price Ascending

Price Descending