What are the best methods on how to chill champagne quickly? Obviously the best way to chill champagne is to put it in the fridge for 3 to 4 hours before it is required. Though, that’s not always possible to do. What if you forgot to put your champagne in the fridge? And you don’t have enough time to wait for it to reach 8c to 9c in the fridge-freezer. Your party is ruined and you will be the laughing stock of the social scene!
Not to worry below are some alternative methods for chilling champagne quickly. The best alternative methods will be at the top of the list.
- SALT ICE WATER
The salt ice water technique is probably the best method of how to chill champagne quickly, in my book anyway.
- Place a substantial amount of ice in an ice bucket or a big pot. (Though I personally would use an ice-bucket). At that point pour cold water onto the ice until the vessel is half filled.
- Scatter over four tablespoons of table salt or dishwasher salt. Mix it all together with a ladle.
- At that point introduce your champagne to the icy salt water.
- Revolve the bottle quickly a few times. The reason for rotating the glass champagne bottle is because it will take away the heat from it very quickly. It will take about 15 minutes for a standard-sized champagne bottle to become chilled with the ice salt water method. Rotate the bottle frequently to circulate the champagne and assist it to chill more consistently.
- Once it has reached its optimum temperature (8c-9c), open the champagne and serve. To retain the temperature of the champagne throughout, replace it in the ice bucket for five minutes after 20 minutes at room temperature.
- If the champagne inside the bottles is chilled but not consumed, the bottles should be returned to their storing temperature as soon as possible.
- To ensure you and your guests get really chilled champagne why not also chill the champagne flutes as well.
Note: I thought you might like to know why salt makes ice water colder then freezing point. Below is a little chemistry info.
Why does salt melt ice?
Basically, the reason salts melts ice is because it causes “freezing point depression.” This means that salt aids in dropping the freezing point and, subsequently, the melting point of water (the chief factor of snow and ice). Un-tampered water freezes at 0°C or 32°F. Therefore, by using salt, that freezing point can be dropped which forces the ice to thaw and stops the water from freezing or re-freezing.
Though, it has to be understood that salt alone can’t melt ice. Salt must first be united with water to begin the melting procedure. Luckily, ice and snow are normally shielded with a thin film of water.
As salt touches this water, it begins to melt and consequently lowering the freezing point and dissolving the ice surrounding it. That is why salt is usually the main ingredient in products that are designed to melt ice.
Maybe you are also inquisitive about why ice dissolvers also make use of dissimilar ingredients like calcium, potassium, and magnesium. Calcium, potassium, and magnesium aid in further decreasing freezing points. They also aid in reducing tracking and the acidic features that salt certainly has. Below is a very short list to give you an indication of how salt solutions work:
- With 10% salt solution, water freezes at 20°F (-6°C)
- With 20% salt solution, water freezes at 2°F (-16°C)
- A WET SHEET OF NEWSPAPER
Another emergency tip for how to chill champagne quickly is by using wet newspaper.
- Fold a sheet of newspaper in half laterally. Then run it below a cold faucet to saturate it all the way
- Then wrap the wet paper strip closely around the room-temperature champagne. Then place the bottle in a freezer drawer.
- After the suggested 20 minutes, the temperature of the newspaper draped bottle ought to drop by five degrees. Room temperature champagne is usually 18c so the wet sheet of newspaper should get is down to at least 13c.
- FROZEN JACKET
Another method for quickly chilling champagne is using a frozen jacket.
How the frozen jacket works: the jacket requires to be frozen for six hours before use. Once it has been frozen for six hours slip it over the bottle of fizz for the suggested five minutes. After the required 5 minutes have passed check the temperature of the champagne to ensure it has reached its correct temperature (8c-9c).
- ELECTRIC CHILLER
Another method for quickly chilling champagne is using an electric chiller.
The technique: Place your room temperature champagne in the bottle compartment of the electric chiller and select the 8c bubbly setting and switch on. The makers advise you take the fizz out of the compartment from time to time, to tilt and rotate it and then put it back. By tilting and rotating the bottle helps mix the cold and warm champagne together. A light will go on and off as soon as the bottle has gotten to the correct temperature.
- FROZEN GRAPES
Another supposedly great technique for quickly chilling champagne is placing frozen grapes into the champagne glasses.
- Place about 10 loose and cleaned grapes in the freezer for at least 10 hours. Take the frozen grapes out when needed and place them in the champagne glasses. Then pour the fizz over the cold, solid grapes, and lo and behold you should have chilled champagne ready to consume!
- COOL ACRYLIC FLUTES
Another method for chilling bubbly is using acrylic cool glasses which are specifically made for the freezer.
The technique: the reusable acrylic flutes have to be put in the freezer for two hours before they can be used for drinking bubbly. After the suggested two hours has elapsed, decant a liberal serving of bubbly into the acrylic glass and wait a while to check the temperature of the drink inside.
I hope you liked the short but informative article on how to chill champagne quickly! Some of the methods will work really well, like the brine wine method or the wet sheet of newspaper method.
Well thanks for reading this post. See you again and have a great day!
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