How To Use Ice Bucket?

Acrylic ice bucket is the only tool for chilling wine or beer. Whether in a restaurant or at a banquet, many people put their wine directly into a mountain of ice, but in fact, this does not provide a quick and effective chilling effect.

Since ice melts faster in water, the heat of the wine is absorbed at a faster rate. It is advisable to put a certain amount of ice in the bucket and then add water in a ratio of about 1:1, making the total volume of ice and water about 3/4 of the capacity of the bucket, and to leave a layer of ice about 2 cm thick between the wine and the bottom of the bucket when placing the wine in the ice water.

If you want to speed up the chilling of your wine even further, especially when chilling champagne, you can also add salt to the ice water, adding a cupful of salt per gallon of water. Start with a bowl of warm water, add the salt and stir to dissolve it, then drizzle the warm brine over the ice water for a more pronounced cooling effect.

The chilling time depends on the style of the wine. For example, red wines are full-bodied and will taste thin and dry if they are served at too low a temperature, so red wines that need to be cooled generally only need to be chilled for 3-5 minutes, white wines that are slightly lighter in body need 6-10 minutes, and sparkling and sweet wines need 10-15 minutes.