But now a wine expert has revealed a trick that will chill your white or rose in three minutes or less.
According to sommelier Brian McClintic, the secret is an ice bath with plenty of salt, which he says ‘works like a charm’.
He told My Domain: “The full bottle should be submerged. It’s hard to say how much salt, let’s just say a liberal amount.
“What happens is the bottle is encased in ice and therefore comes down in temperature much more quickly.”
The salt reduces the freezing point of water, meaning the liquid becomes ice cold without solidifying.
It’s much quicker than putting the wine into the freezer as liquids are better at transferring heat than gases (air).
In order to cool the wine the heat from the bottle needs to be transferred to its surroundings and there will always be some pockets of air around the ice.