You do it with smooth drinks, iced tea, water and all types of summer season cocktails. So why do wine snobs flip up their noses once they see you including a couple of cubes to a heat glass of rosé?
There are some logical causes given by true oenophiles, however there’s additionally a altering wine tradition that guidelines it to be acceptable, at the very least in some extra relaxed circles.
That is your wine on ice.
Earlier than you get too heavy-handed with the Sonic-style nuggets within the chardonnay, it’d assist to understand the “why” behind the long-standing edict of serving wine solely at a prescribed temperature.
Ashley Herzberg, a winemaker for Avaline Wine, provided this clarification: “Ice does change the character of wine in many ways. It can alter the mouthfeel by diluting the alcohol, modify the acidity by increasing the pH and, of course, it can dilute the flavors. This isn’t necessarily a bad thing, but it does change the wine from the vision the winemaker had on bottling day.”
Even with that proviso, Herzberg feels it’s time to take away the stigma. “The beauty and drawback of something with as much history as wine is all the perceived etiquette that comes along with it,” she mentioned. “The rules are too rigid, and we should be able to be more creative and tailor a drinking experience to our own preferences.”
Whereas water molecules dilute alcohol and flavors, there are different methods ice can have an effect on the beverage, in response to Artwork di DeCaro, licensed sommelier and director of coaching and cellar grasp at Waters Edge Wineries. “Temperatures cooler than a wine’s regular service temperature make a wine ‘tight’ and reduce aromas, which in turn further reduces overall flavor perception,” he mentioned. “Essentially, you might lose some of the complexities and nuances that make the wine special in the first place.” Even with that warning, he famous that it’s good to maintain your goal in thoughts: “Ultimately, it’s about finding what works for each individual.”
Some somms say “no way.”
Some wine specialists are firmly within the “bad idea” camp. Sommelier Billy Turner, who works at Atlanta’s Kimpton Shane Resort, mentioned he usually advises “you do you” with regards to wine, however added, “that doesn’t extend to putting ice in your wine. I believe this is the only hard, fast and rigid wine rule.”
He painted an image of the very best ingesting expertise: “Have you ever had a glass of chardonnay right out of the cooler, nicely chilled to the proper temperature, between 45 to 55ºF? You get all these bright citrus and tropical fruit notes, with just slight hints of oak and vanilla. As you slowly sip and it begins to warm up just a bit, you start to pick up on more of the creaminess, and the oak starts to come through more with hints of vanilla.
“That’s because some flavors are more prominent than others at a higher temperature. You’d lose all of that with a super chilled, ice-filled wine. Not to mention, unless you chug the whole glass, your final sip is going to be mainly melted ice water, and no one wants that to be the last taste you remember.”
Valentina Mancini through Getty Pictures
Others say it’s simply advantageous.
“Wine culture is evolving, and there’s a growing acceptance of personal preferences,” mentioned Mari Coyle, vice chairman of winemaking at Foley Household Wines and winemaker at Chateau St. Jean. “While understanding traditional practices behind wine can enhance appreciation, your own preference should always guide your choices,” she mentioned. “If putting ice in wine enhances your enjoyment, then it’s the right choice for you. Wine culture should be inclusive and flexible, allowing everyone to find their own path to enjoyment.”
Malek Amrani, founder and winemaker at The Vice Wine, mentioned that including ice is completely OK, explaining it this manner: “Most wine made around the world has an alcohol by volume (ABV) of 12 to 14%, so the rest of the liquid in wine, about 85%, is water, and ice is water.” The best way he sees it, “it all mixes together inside, so why not?” he requested. ”Plus, it helps you keep hydrated.”
Alex Ring, the Michelin Information Chicago 2023 sommelier award winner and wine director at eating places Sepia and Proxi, each in Chicago, takes a versatile method: “To me, the question of ice in wine is really just a question of context,” he mentioned. “Teasing out the nuances of a fine wine is a fun pursuit, but I think it’s also important to step back and enjoy an everyday wine for what it is — a beverage. My goal is to get people to enjoy their wine as much as possible. If that means providing some ice, I’m happy to facilitate.”
Do specialists ever add ice to their very own glass of wine?
“I can honestly say that I’ve put ice in a glass or two of rosé in my lifetime,” Herzberg mentioned. “On a warm day, I don’t mind the dilution, and I still get many of the flavors to shine through. I also know our co-founder of Avaline, Cameron Diaz, enjoys ice in her wine on occasion. Wine is such a personal experience, and we have customers who prefer their wine over ice for one reason or another, and I think that’s totally fine. Tailoring your drink to your own palate is always a great approach.”
I get pleasure from ice in my wine spritzers,” DeCaro mentioned. “During the warm summer months, I might add a couple of large cubes, or a large cocktail cube — which reduces overall surface area and makes the ice melt more slowly — to chill a crisp white or rosé wine with a splash or spritz of sparkling water. It’s a refreshing way to enjoy wine by the pool or on the beach without compromising too much on flavor.”
If you wish to add ice, that is find out how to do it.
Simply as you shouldn’t salt your meals earlier than tasting it, you’ll need to take a couple of sips earlier than doing something. Herzberg mentioned, “I would always recommend tasting a wine first, so you know what the starting flavors and characters are before adding ice. Another tip I share with customers is to try to have your wine already chilled so the ice melts slower and the dilution doesn’t happen too quickly.”
“When I’m dining out or at an event at which I’m served a warm glass of wine, I always slip an ice cube into my wine glass,” mentioned Amrani. “I never pour wine over ice, but rather add the ice to the wine. I like to start with an ice cube or two and go from there.”
Right here’s find out how to get wine chilled quicker.
If you happen to’re making an attempt to keep away from the impact of including ice, there are nonetheless fast methods to chill wine down, no cubes required. Herzberg shared this hack: “I like to wet down a kitchen towel, wrap it around a bottle of wine and stick it in the freezer for 20 minutes.”
If you happen to want one thing quicker, give the bottle an ice tub. “Adding salt to the ice bath also causes what we call freezing-point depression, or decreasing the freezing point of water, which makes the ice melt more slowly, chilling the bottle more effectively and quickly,” DeCaro mentioned. “Spin the bottle periodically to increase the chilling effect.”
