(Photo credit: www.fungifts.com.au)
Tastemaker: Tyler Colman, www.DrVino.com
* Water cools faster than air. For urgent chilling needs: bucket, ice, cold water, and some salt. Dunk bottle. Or try one of those sleeve things, which are also very good.
* Small pours. When it's hot out and the wine is cold, just do small pours since wine in the bottle keeps colder (see above). If cold is your goal, that is (see next).
* Experiment with temperature. Of course, some whites can be served too cold, which closes down the aromatics. Try chilling some young reds with higher acidity, such as sangiovese or Beaujolais.
Read the other seven tips here.
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