Watered down wine has been popular since antiquity, if not earlier. Though I do kind of agree with the Italians that ice is not the way to do it, at least for red wine. Using stillwater makes it much easier to control the dilution.
I ensure you that keeping the bottle surrounded by iced water like they do in most high end Spaniard restaurants will cool it down just as much or more. Some varieties of red wine are expected to be taken colder.
And guess what’s ice. When the ice melts the wine gets… Watered down. That’s why you frost the wine in other ways, you could use iced wine cubes lol.
Watered down wine has been popular since antiquity, if not earlier. Though I do kind of agree with the Italians that ice is not the way to do it, at least for red wine. Using stillwater makes it much easier to control the dilution.
It hurts on multiple levels, sure you water it down but also a red wine rarely needs to be cooled down in such manner anyway.
I ensure you that keeping the bottle surrounded by iced water like they do in most high end Spaniard restaurants will cool it down just as much or more. Some varieties of red wine are expected to be taken colder.
I’m well aware. I’m also well aware you will be hard pressed to find any wine that’s to be server at cocktail level of cold.
Hence the triggering.