Stir the salted ice-water consistently to speed the cooling time down to 5 minutes. The salt causes the ice to melt rapidly, creating cold water that chills your champagne quickly.
You can also chill your wine quickly with metal wine stones, which you stick in the freezer and place in your glass of champagne (like ice cubes).
Don’t stick vintage champagnes in the freezer—they’re typically served at a warmer temperature than non-vintage champagne (around 45 to 50 °F (7 to 10 °C)). [3] X Research source It’s also not a good idea to stick pricier champagne in the freezer, since it’s a more expensive loss if the bubbly gets frozen. The more alcoholic your champagne is, the longer it can last in the freezer. That’s why drinks with a super high alcohol volume (like vodka) stay completely unfrozen after a night in your freezer.
Believe it or not, the water in the ice bath helps the champagne bottle cool down more quickly than a regular bucket of ice would.
Some wine enthusiasts suggest serving your champagne in a big wine glass. More open glasses make it easier to appreciate the champagne’s aroma. [8] X Research source
Most refrigerators are set 40 °F (4 °C), which falls slightly below champagne’s ideal temperature range of 45 to 55 °F (7 to 13 °C). That’s okay, though—it’s not a big deal if your champagne is stored at a slightly cooler temperature.
