How to Use a Wine Chiller

Wine chillers come in three basic styles with the promise of cooling a bottle rapidly to a temperature for optimal enjoyment. The simplest chillers are little more than a bottle-shaped vinyl sleeve with freezer gel inside. The bag goes in the freezer overnight, the bottle goes inside the bag, and the wine cools down and stays cool for up to three hours on a picnic. Single-bottle chillers use electricity to charge condenser coils (similar to the operation of a refrigerator), and chill one bottle of wine at a time, then keep it at a desired temperature. Larger, multi-bottle chillers resemble a miniature refrigerator. Some models hold up to two cases of wine (24 bottles). These units also run on electricity. Some use cold, circulating water under pressure to chill the bottles. All but the cheapest chillers come with settings so you can cool a specific varietal to the precise recommended temperature for maximum enjoyment.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Bottles of wine $20 to $500 or more for a wine chiller

1. Place a bottle of wine in a reusable chiller bag that has been frozen overnight. The gel will cool the wine and keep it cold for up to 3 hours. Temperature will vary as the bag warms up, but the wine should hold for several hours at about 50 degrees F, which is a good temperature for enjoying many white wines.

2. Rack a bottle of wine in a single chiller and set the temperature (if the appliance comes with an adjustable setting). Most single-bottle chillers will cool a bottle of wine to the desired temperature in 10-15 minutes.

3. Store several bottles of wine in a multi-bottle chiller and adjust the temperature. High-end units come with compartments that can adjust to different temperature settings for different types of wine.

4. Know that as a general rule, white wines are most flavorful at a temparture of 48-50 degrees F for varietals such as Chardonnay, Riesling and Pinot Grigio, to 55 degrees for sparkling wine and chanpagne. Red wines present their best characteristics when slightly warmed above room temperature. Try 60-65 degrees F for light reds and blush wines, moving up to 68 degrees F for the heavier reds like Merlot and Pinot Noir.

Tips & Warnings

• Allow reds to oxygenate or "breathe" a few minutes after uncorking. Don't serve white wines ice cold; it numbs the taste buds.

References

• Wine Enthusiast resource

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