# Beverage Chillers

The drink, and whether it starts warm, decide which chiller can work. Ice, and any frozen core that melts, does almost all the real chilling; frozen steel chills a little further than stone, which only takes the edge off. Vacuum-insulated holders keep a cold bottle cold but cannot chill a warm one. Brand chill times are claims, not tests.

## How it works

A chiller pulls heat out of a drink into something colder. How much heat it can take decides everything. Melting ice absorbs about 334 joules per gram without warming, while frozen stone or steel absorbs at most about 1 joule per gram for each degree it warms. So a gram of ice does more than ten times the work of a gram of frozen soapstone. An ice-water bath surrounds the bottle and chills it faster than a freezer; plenty of salt lets the bath drop below freezing. Gel sleeves, freezer sticks and pour-through chillers carry a frozen core that melts, so they chill properly but need hours in the freezer first. Whisky stones and steel cubes never melt, so they do not water the drink down and also do not chill it far. Vacuum-insulated holders have no cold source at all; they slow warming. [6] [7] [4] [5] [1] [13] [14] [17] [18]

| Family | What it is | Suits |
|---|---|---|
| Ice and water | A bucket or tub filled with ice and water; the melting ice does the chilling. | Chilling several warm bottles or cans quickly, at the cost of a wet bottle. |
| Frozen core that melts | A gel sleeve, freezer stick or pour-through chiller whose water or gel freezes, then thaws as it chills. | One bottle or one coffee, when you can freeze the part a few hours ahead. |
| Frozen solid mass | Soapstone, granite or stainless steel pieces chilled in the freezer; they warm up but never melt. | A neat spirit that should stay undiluted and only be cooled a little. |
| Insulation only | A double-wall, vacuum-insulated sleeve or bucket with no cold source of its own. | Keeping a bottle that left the fridge cold at the table without drips. |

## How an expert narrows the choice

```mermaid
timeline
  section 1 · What it chills
    wine or sparkling bottle : ask Chills or only keeps cold, Bottles it fits
    beer bottle or can : skip Bottles it fits, How much it holds
    drinks for a crowd : ask How much it holds, Vacuum-insulated wall : skip Freezer time before use
    one glass : ask What does the chilling, What touches the drink : skip Bottles it fits, How much it holds
    hot coffee or tea : skip Chills or only keeps cold, Bottles it fits, How much it holds
  section 2 · Chills or only keeps cold
    chills a warm drink : ask Freezer time before use, Claimed chill time
    keeps a cold drink cold : ask Vacuum-insulated wall, Bottles it fits
  section 3 · What does the chilling
    Properly cold, noticeably cooler, or just take the edge off?
```

1. **What it chills.** A wine bottle, beer, a crowd, one glass, or coffee?
   Each answer points to a different product family: wine sleeves and sticks, beer sleeves, buckets, stones and cubes, or freezer-charged pour-through chillers. The families rarely overlap, so one answer sets aside the others.
   If wine or sparkling bottle: ask Chills or only keeps cold, Bottles it fits.
   If beer bottle or can: skip Bottles it fits, How much it holds.
   If drinks for a crowd: ask How much it holds, Vacuum-insulated wall; skip Freezer time before use.
   If one glass: ask What does the chilling, What touches the drink; skip Bottles it fits, How much it holds.
   If hot coffee or tea: skip Chills or only keeps cold, Bottles it fits, How much it holds.
   Skip if already known: a query that already names wine, champagne, whisky, beer, cans, a party or iced coffee.

2. **Chills or only keeps cold.** Starting at room temperature, or already cold from the fridge?
   Insulated holders are sold to keep chilled bottles cold, in their makers' own words, so a warm start removes them. Ice baths, gel sleeves and freezer sticks stay, though Corkcicle claims only cellar temperature for warm reds.
   If chills a warm drink: ask Freezer time before use, Claimed chill time.
   If keeps a cold drink cold: ask Vacuum-insulated wall, Bottles it fits.
   Skip if already known: the user said the bottle is in the fridge or just bought warm.

3. **What does the chilling.** Properly cold, noticeably cooler, or just take the edge off?
   In timed tests soapstone warmed back up within minutes, steel cubes chilled further but in one test drifted back, and ice kept chilling. Three answers keep steel apart from both, which is the main choice for a glass.
   Skip if already known: the user said they hate watered-down whisky but want it cold.

## What to surface

### What it chills

The drink the chiller is built for: a wine or sparkling bottle, a beer bottle or can, many drinks at once, a single glass, or a hot coffee. The drink sets the physics. A 750 ml bottle needs about 113 g of ice melted to fall 12 °C, a 60 ml pour needs under a tenth of that, and a mug of coffee starting near boiling needs more than a bottle does. So wine sleeves, beer sleeves, party buckets, glass-sized stones and coffee chillers you brew straight into are separate products, rarely cross-shopped. [17] [21] [22] [20]

Values: wine or sparkling bottle, beer bottle or can, drinks for a crowd, one glass, hot coffee or tea.
Question to ask: A wine bottle, beer, a crowd, one glass, or coffee?

Used as: top-level split, filter. Data: derived from listing fields, backfill cost low. Look for it as: The product name says it: Wine Cooler, Champagne Cooler, Beer Cooler Sleeve, Whisky Stones, Ice Bucket, Coffee/Beverage Cooler.
Classify from the title, checked against the first bullet; where they disagree the bullet wins (Vacu Vin B00CNFTOWA is titled Can Cooler but its bullets say it chills wine). Products that claim several uses (HyperChiller lists coffee, tea, juice and wine) take the first use named, so pour-through chillers sit under coffee. A buyer chilling one glass of any drink, spirits or not, answers 'one glass', which leads to stones and cubes.

### Chills or only keeps cold

Whether the product can take a room-temperature drink down to serving temperature, or only slows a cold drink from warming. It decides whether the product can do the job at all. Vacu Vin tells you to chill the bottle in the fridge before its insulated Hive, and Corkcicle sells its freezer stick to keep chilled whites cold and to bring room-temperature reds to cellar temperature. Gel sleeves and ice baths do chill from warm. Coffee and tea start hot, so a coffee chiller always has to chill. [17] [18] [19] [25]

Values: chills a warm drink, keeps a cold drink cold.
Question to ask: Starting at room temperature, or already cold from the fridge?

Used as: top-level split, filter. Data: needs research, backfill cost low. Look for it as: In the first bullet or description: 'chills in N minutes' means it chills; 'keeps your pre-chilled bottle cool' or 'keeps cold without ice' means it only holds.
Answer 'room temperature' maps to 'chills a warm drink'; 'already cold' maps to 'keeps a cold drink cold', which chillers also satisfy, so only the warm answer narrows. Derive from cold_source: insulation only means keeps cold; anything with ice or a frozen core, freezer sticks included, means chills. Show a stick's own claim beside it (Corkcicle: reds to cellar temperature in 15 minutes), since no maker claims a stick takes a warm white to fridge temperature.

### What does the chilling

The cold thing inside the product: ice in water, a frozen core of water or gel, solid stainless steel, solid stone, or no cold source (insulation only). Anything that melts carries far more cold than anything that only warms, because melting ice absorbs about 334 J/g while frozen stone or steel absorbs at most about 1 J/g per degree. In timed tests soapstone chilled a pour briefly and then let it warm back; steel cubes did better, and ice kept chilling. Steel beats stone by volume because it is denser. [1] [2] [3] [4] [5] [21]

Values: ice and water, frozen water or gel core, solid stainless steel, solid stone, insulation only.
Question to ask: Properly cold, noticeably cooler, or just take the edge off?

Used as: top-level split, filter, shown on the card. Data: needs research, backfill cost medium. Look for it as: Material in the title or bullets (soapstone, granite, stainless steel); a frozen core shows as 'cooling gel', 'fill with water and freeze' or 'freeze for N minutes'.
Answer 'properly cold' maps to ice and water or a frozen water or gel core; 'noticeably cooler' maps to solid stainless steel; 'just take the edge off' maps to solid stone. Stone and gel cores are cheap to read from the title. Steel is not: cubes that do not say solid or filled need the brand page, and neither timed test says whether its steel was solid (Drinkhacker's Tilt sphere has a weight in its base; Alcohol Professor gives no construction for the Kollea cubes), so the steel band rests on steel of unknown build.
Chart: Ice-equivalent bar.

### Bottles it fits

Which bottles the sleeve, chiller or bucket is stated to fit: still wine only, still and sparkling, or bottles up to 1.5 litres with sparkling included. Sparkling bottles often will not go into a still-wine chiller, so makers sell separate models: Vacu Vin has distinct wine and champagne sleeves, and Vinglacé sells its larger Grandé so a bottle of bubbles fits. Check the fit line before buying for champagne or a magnum. [17] [18] [23]

Values: still wine only, still and sparkling, up to 1.5 L, sparkling too.
Question to ask: Still wine only, or bubbly and magnums too?

Used as: filter. Data: needs research, backfill cost low. Look for it as: Amazon 'Size' row on some listings ('fits standard 0.7-1 L champagne bottles'); otherwise the product name or a fit line on the brand page.
Each product takes one value, the largest fit its maker states: 'up to 1.5 L, sparkling too' only when both a 1.5 L fit and sparkling are stated (Vacu Vin Hive); 'still and sparkling' when sparkling is named (Champagne Cooler, Wine & Champagne, Vinglacé Grandé); 'still wine only' only when the maker says so. Where the fit line does not mention sparkling (Vacu Vin's wine sleeve says only 0.7-1 L), leave it empty as unknown.

### How much it holds

How much a bucket or tub holds, as its maker states it: fluid ounces of ice, or a count of bottles or cans. Only buckets and tubs vary in this; sleeves, sticks and single-bottle chillers hold one bottle. For a crowd it decides whether one bucket is enough. Corkcicle states its bucket as 100 oz rather than a bottle count, so the buyer has to convert. [20]

Question to ask: How many bottles or cans at once?

Used as: filter, sortable. Data: needs research, backfill cost low. Look for it as: Capacity in the title or specs on the brand page (Corkcicle: '100 oz ice bucket'); maps to supplies-standard sizing.capacity. No retail ice-bucket listing was read, so how often listings carry it is unknown.
Store what the maker states: ounces normalised to fl oz, and a bottle or can count where one is given (sizing.capacity count_items). Match the buyer's count only against stated counts. A bucket given only in ounces is shown with its ounces and not filtered out, because no published rule converts ounces of ice to bottles.

### Freezer time before use

How long the cold part has to sit in a freezer before the product works. It decides whether the chiller fits how you actually drink. Brand pages ask for 90 minutes (Corkcicle Air), 4 hours (Teroforma stones) and 6 hours (Vacu Vin gel sleeves), and HyperChiller's water chamber must be frozen too, so the part has to live in the freezer. An ice bucket needs only ice, and an insulated holder needs no freezer at all. [19] [25] [21] [17] [23]

Question to ask: Fine planning hours ahead, or need it cold right now?

Used as: shown on the card, filter. Data: needs research, backfill cost low. Look for it as: In the how-to-use bullet on Amazon ('Freeze for 90 Min', 'after 6 hours or more in a freezer') and on brand pages.
Read from the instructions. Set to 0 for insulation-only holders and ice buckets. Leave empty where the maker gives no time (HyperChiller says only to freeze it). Answer 'right now' keeps products at 0 hours unless the user says the part is already frozen; 'hours ahead' removes nothing.
Chart: short horizontal bar in hours beside the chill time.

### Vacuum-insulated wall

Whether the bucket or holder has a double or triple stainless wall with a vacuum between, which slows heat getting in and keeps the outside dry. An insulated wall keeps ice and bottles cold longer and does not sweat onto the table; Vinglacé sells on 'no condensation'. It adds nothing to chilling a warm bottle, which is why insulated holders sit on the keeps-cold side of the chill_role split. [18] [17] [20]

Question to ask: Should the bucket or holder stay dry outside?

Used as: filter, shown on the card. Data: derived from listing fields, backfill cost low. Look for it as: Title or first bullet: 'double-wall', 'triple-walled insulation', 'vacuum insulated'.
A keyword match on the title and bullets settles most products. Answer 'yes' maps to true; 'no' removes nothing.

### Claimed chill time

The minutes the maker says it takes to bring a drink to serving temperature. It is the number buyers compare and the least reliable one. No standard test exists, start and end temperatures are rarely given, and Vacu Vin's current gel sleeves claim 15 minutes while its Rapid Ice line claims 5. Wine blogs give a plain ice-water bath about 11 to 20 minutes, also unmeasured claims with no end temperature, one of them from a chiller seller. [17] [23] [24] [26] [13] [14]


Used as: shown on the card. Data: needs research, backfill cost high. Look for it as: First bullet on Amazon ('Chills champagne within 5 minutes'); brand descriptions ('let it cool for 15 minutes').
The claim is cheap to read; a measured time is not. Use timed tests where a reviewer has run one, for the top sellers only, and show claims as claims.
Chart: Cooling curve.

### What touches the drink

Whether the chilling part sits in the drink (stones, cubes, freezer sticks, pour-through chillers) or only outside the bottle, and what it is made of. Anything in the drink is a food-contact article: 21 CFR 174.5 requires its components to be "of a purity suitable for its intended use", and EU Regulation 1935/2004 covers all such materials. Makers answer with material claims: Teroforma calls its soapstone FDA GRAS, and HyperChiller says it holds only water, no gel. Pieces that sit in a glass carry a warning too; Teroforma's says "Do not chew or ingest". [27] [28] [21] [22]

Values: outside the bottle only, stainless steel in the drink, stone in the drink, plastic in the drink.

Used as: shown on the card. Data: needs research, backfill cost medium. Look for it as: Material in the title or bullets; food-safety wording ('food-safe', 'BPA-free', 'FDA') sits in the description, not a structured field.
Material is easy; a food-contact compliance statement usually needs the brand page. Backfill the claim for the top sellers in the in-glass and in-bottle families only.

## Numbers worth computing

| Metric | Formula | Why |
|---|---|---|
| Worth this much ice (g of ice) | `solid stone or steel only: pack_count × piece_volume_cm3 × volumetric_heat_capacity × (drink_temp − freezer_temp) ÷ 334, with piece volume from sizing.dimensions and volumetric heat capacity from the material` | It puts stones and solid cubes on one scale with ice. Three 7/8 in soapstone cubes from a −18 °C freezer, warming to 10 °C, are worth about 6 to 8 g of ice. Use 2.2 to 3.0 J/cm³·K for soapstone (0.79 to 1.0 J/g·K at 2.8 to 3.0 g/cm³) and about 3.7 to 3.9 for steel. Frozen-core products publish no core mass, so they get no figure. [4] [5] [8] [9] [10] [6] [11] [21] |
| Ice the drink needs (g of ice) | `drink_volume_ml × 4.18 × (start_temp − serving_temp) ÷ 334` | Compare it with ice_equivalent_g to see whether a chiller can do the job. A 750 ml bottle from 22 °C to 10 °C needs about 113 g; the bottle's glass adds more, so treat it as a floor. [5] [6] [1] |

## What you give up

- With ice, chilling and dilution are the same event, so a drink that must not water down can only be chilled by things that never melt, and those carry little cold. Stones keep whisky neat but chill it only briefly. [1] [2] [3] Board branch: "See more chillers that never water the drink down".
- Wine blogs claim an ice-water bath chills a warm bottle in about 11 to 20 minutes, and faster with plenty of salt, but the bottle comes out wet. Dry options are slower or need hours of freezing first. [13] [14] [15] Board branch: "See more chillers that work from room temperature".
- Insulated holders need no freezer and never drip, but they only slow warming. Anything that chills from warm needs ice on hand or a part frozen 90 minutes to 6 hours ahead. [17] [18] [19] [21] Board branch: "See more grab-and-go holders".
- Soapstone takes the edge off a neat spirit and stops there, which some drinkers want. Stainless steel cubes chill noticeably further, though in one test they too drifted back up over 20 minutes. [3] [21] [2] Board branch: "See more steel cubes".

## How to draw it

**Cooling curve** (timeline, shows What does the chilling, Claimed chill time). Drink temperature against minutes, one line per chiller, with the serving band shaded. It shows at a glance that stones dip and climb back while ice keeps falling, which no single number does. Used today by Drinkhacker and Alcohol Professor report their tests as readings at 1 to 20 minutes per chiller.. [2] [3]

**Ice-equivalent bar** (bar, shows What does the chilling). Each set of stones or solid cubes as grams of ice it is worth, beside a line for the ice the drink needs. A buyer sees whether the set can possibly reach serving temperature. This is a proposal, nobody draws it this way yet. [1] [4]

**Serving temperature scale** (scale, shows What it chills). One thermometer from 38 °F to 68 °F with bands for whites, light reds and bold reds, so the target a chiller has to hit is visible. Used today by Wine Folly's serving temperature chart; winery guides use the same bands.. [16] [13]

## Words you will meet

- **Heat of fusion**. The heat ice absorbs to melt into water without getting any warmer, about 334 joules per gram.
- **Specific heat**. How much heat one gram of a material absorbs for each degree it warms.
- **Dilution**. Water from melting ice mixing into the drink and weakening it.
- **Whisky stones**. Small cubes of soapstone or granite kept in the freezer and dropped into a drink instead of ice.
- **Soapstone**. A soft, smooth stone made mostly of talc, used for whisky stones because it does not scratch glass.
- **Gel sleeve**. A flexible jacket with pockets of gel that you freeze and wrap around a bottle.
- **Freezer stick**. A frozen rod pushed into the neck of an opened bottle to keep the wine cold from inside.
- **Vacuum-insulated**. Built with two walls and the air pumped out between them, so heat crosses slowly and the outside stays dry.
- **Condensation**. Water from the air that beads on a cold surface and drips onto the table.
- **Cellar temperature**. The cool temperature wine is stored at, a little below room temperature, which suits most reds.
- **Salted ice bath**. Ice, water and a lot of salt in a bucket; the salt lets the water drop below freezing, so it chills faster.
- **Food-contact article**. Anything made to touch food or drink, which food-safety law requires not to pass harmful substances into it.

## Where we made a call

- Frozen soapstone stones chill a pour only slightly and let it warm back within minutes; ice and steel cubes chill further. (confidence high). Sources disagree. Two independent timed tests agree, and the physics predicts it. Teroforma sells its stones to take the edge off, but also calls soapstone "particularly effective at retaining temperature for extended periods"; we side with the tests. [2] [3] [1] [21]
- Vacuum-insulated wine holders keep a cold bottle cold but do not chill a room-temperature one. (confidence high). Vacu Vin's instructions start with chilling the bottle in the fridge; Vinglacé says it keeps a bottle cold. With no cold source inside, nothing else is possible. [17] [18]
- Corkcicle sells its freezer stick to keep a chilled white cold and bring a room-temperature red to cellar temperature; it claims nothing for warm whites. (confidence medium). Sources disagree. Whether it could chill a warm white is open. Ours: at the brand's 0.11 lb (50 g), even pure ice could absorb about half the heat a 750 ml bottle needs to fall 12 °C; at Amazon's 0.1 kg it could absorb all of it. [19] [25] [6]
- Claimed chill times cannot be compared across brands, and Vacu Vin's own product lines claim different times. (confidence medium). Vacu Vin's current Cooler Sleeves say 15 minutes; its Rapid Ice listings on Amazon and a distributor say 5, one of them titled a can cooler. None gives start and end temperatures, so we treat all claims as unverified. [17] [23] [24] [26]
- An ice-water bath chills a bottle faster than a freezer, and a heavily salted bath is faster again. (confidence medium). Sources disagree. Sources agree on the order but not the minutes, and none measured: plain ice water 11 to 20, salted 6 to 15, from wine blogs, one a chiller seller's. Samsara and Usual Wines both say a few spoons of salt do little. [13] [14] [15] [12]
- Anything sold to sit in a drink is a food-contact article under FDA and EU rules. (confidence high). 21 CFR 174.5 requires food-contact components to be "of a purity suitable for its intended use"; EU Regulation 1935/2004 covers all food-contact materials. Listings show material claims, not compliance. [27] [28]
- Soapstone may pick up freezer odours over months of storage. (confidence low). Sources disagree. One tester's long-frozen stones smelled of fish, possibly from their bag; Teroforma says soapstone is non-porous and imparts no odour. One test cannot settle it. [2] [21]
- A colder freezer adds little to ice or a frozen water core, which chill mostly by melting; stone and steel depend on it entirely. (confidence medium). Ice absorbs about 2 J/g per degree warming but 334 J/g melting, and Cooking Issues says freezer-cold ice chills no better, even a little slower. Ours: stone and steel only warm, so their cold scales with drink minus freezer temperature. [1] [4] [6]

## References

1. [Cocktail Science in General, Part 1 of 2 (Dave Arnold, Cooking Issues, 2 September 2010)](https://cookingissues.com/2010/09/02/cocktail-science-in-general-part-1-of-2/) (specialist review). Supports: No chilling without dilution when ice is the chiller.; About 80 calories per gram to melt ice, 0.5 to warm it a degree.; Granite specific heat 0.19 cal/g; stones have little chilling power.; Freezer-cold ice chills no better than ice at 0 °C..
2. [Experiment: Ice vs. Whiskey Stones vs. Tilt Chilling Sphere (Drinkhacker, 27 January 2013)](https://www.drinkhacker.com/2013/01/27/experiment-ice-vs-whisky-stones-vs-tilt-chilling-sphere/) (specialist review). Supports: Soapstone warmed vodka from 56.5 °F at 1 minute to 63.7 °F at 20.; Ice held it near 49.5 °F; a steel sphere reached 46.1 °F.; Long-frozen soapstone stones smelled of fish..
3. [The Ultimate Whiskey Ice Test (Alcohol Professor, 29 February 2016)](https://www.alcoholprofessor.com/blog-posts/blog/2016/02/29/the-ultimate-whiskey-ice-test) (specialist review). Supports: Soapstone stones were warmest at every interval.; Steel cubes did significantly better than soapstone.; Stones and cubes warmed back up over 20 minutes; ice kept chilling..
4. [Specific Heat of Solids (Engineering ToolBox)](https://www.engineeringtoolbox.com/specific-heat-solids-d_154.html) (other). Supports: Granite 0.79 kJ/kg·K; steel 0.49 kJ/kg·K.; Ice 1.97 kJ/kg·K at −20 °C and 2.09 near 0 °C..
5. [Table of specific heat capacities (Wikipedia)](https://en.wikipedia.org/wiki/Table_of_specific_heat_capacities) (other). Supports: Granite 0.790 J/g·K; steel 0.466 J/g·K and 3.756 J/cm³·K.; Liquid water at 25 °C 4.181 J/g·K..
6. [Enthalpy of fusion (Wikipedia)](https://en.wikipedia.org/wiki/Enthalpy_of_fusion) (other). Supports: Melting ice absorbs 333.55 J/g with no temperature change..
7. [Latent Heat of Melting for Common Materials (Engineering ToolBox)](https://www.engineeringtoolbox.com/latent-heat-melting-solids-d_96.html) (other). Supports: Water/ice latent heat of melting 334 kJ/kg..
8. [Why Is Soapstone the Ultimate Material for Any Masonry Heater? (Greenstone Heat)](https://www.greenstoneheat.com/why-is-soapstone-the-ultimate-material-for-any-masonry-heater/) (spec sheet). Supports: Soapstone specific heat 0.98 to 1.0 kJ/kg·K; density 2.8 to 3.0 g/cm³..
9. [Soapstone Technical Data (Traditional Oven)](https://www.traditionaloven.com/articles/691/soapstone-data-info) (other). Supports: Soapstone specific heat 785 J/kg·K; density 2.956 g/cm³..
10. [Metals and Alloys, Densities (Engineering ToolBox)](https://www.engineeringtoolbox.com/metal-alloys-densities-d_50.html) (other). Supports: Stainless steel density 7480 to 8000 kg/m³..
11. [Freezer (Wikipedia, in the Refrigerator article)](https://en.wikipedia.org/wiki/Freezer) (other). Supports: Freezers are regulated at −18 °C (0 °F); most hold −23 to −18 °C..
12. [Frigorific mixture (Wikipedia)](https://en.wikipedia.org/wiki/Frigorific_mixture) (other). Supports: Salt, water and ice form a mixture at about −22 °C..
13. [How to Chill Wine Fast: 5 Quick Methods (Samsara Wine)](https://www.samsarawine.com/education/how-to-chill-wine-fast-5-quick-methods-for-wine-champagne/) (primer). Supports: Ice bath 11 to 13 minutes; salted with half a pound of salt 6 to 8.; Freezer about 40 minutes from 70 °F to 50 °F.; Serving temperature: reds 62 to 68 °F, whites 49 to 55 °F..
14. [How to Chill Wine Fast (Corkcicle blog)](https://corkcicle.com/blogs/lifestyle/how-to-chill-wine-fast) (primer). Supports: Ice bath 15 to 20 minutes; salted ice water 10 to 15 minutes..
15. [How to Chill Wine Fast (Usual Wines)](https://usualwines.com/blogs/knowledge-base/how-to-quickly-chill-wine) (primer). Supports: Salted ice water chills a bottle in about 15 minutes or less..
16. [Wine Serving Temperature (Wine Folly)](https://winefolly.com/tips/wine-serving-temperature/) (primer). Supports: Bands from 38 to 45 °F for sparkling to 60 to 68 °F for bold reds..
17. [Vacu Vin coolers: wine and champagne sleeves, Elegant coolers, Hive (vacuvin.com product pages)](https://www.vacuvin.com/collections/coolers) (spec sheet). Supports: Gel sleeves: freeze 6 hours, chill in 15 minutes, fit 0.7 to 1 L.; Separate wine and champagne sleeves.; Hive: double-wall vacuum; chill the bottle in the fridge first; fits 0.7 to 1.5 L.; Beer Cooler Sleeve fits 0.33 L beer bottles and half-size wine bottles..
18. [Vinglacé Wine Chiller and Grandé Wine & Champagne Chiller (vinglace.com)](https://vinglace.com/products/wine-chiller) (spec sheet). Supports: Keeps a bottle cold without ice; vacuum insulated, no condensation.; Grandé is the largest model so sparkling bottles fit..
19. [Corkcicle Air wine bottle chiller (corkcicle.com)](https://corkcicle.com/pages/corkcicle-air-presell) (spec sheet). Supports: Freeze at least 90 minutes.; Keeps chilled whites up to an hour; reds to cellar temperature in 15 minutes.; Weight 0.11 lb..
20. [Corkcicle Ice Bucket (corkcicle.com)](https://corkcicle.com/products/ice-bucket) (spec sheet). Supports: 100 oz, triple-walled insulation; capacity stated in ounces of ice..
21. [Teroforma Whisky Stones ICON (teroforma.com)](https://teroforma.com/products/whisky-stones-icon) (spec sheet). Supports: Freeze at least 4 hours; 3 stones per 2 fl oz; 7/8 in cubes.; Chills 'just enough to take the edge off'.; Claims soapstone is FDA GRAS, non-porous, imparts no odour.; Says soapstone retains temperature for extended periods; warns do not chew or ingest..
22. [HyperChiller Coffee/Beverage Cooler V2 (hyperchiller.com)](https://hyperchiller.com/products/hyperchiller-instant-coffee-beverage-cooler-black-2) (spec sheet). Supports: Fill with water and freeze; chills coffee without dilution.; Uses only water, no gels; dishwasher safe.; States no freeze time; says only fill with water and freeze..
23. [Amazon: Vacu Vin Rapid Ice Champagne Cooler (B0000DDVX0)](https://www.amazon.com/dp/B0000DDVX0) (retail listing). Supports: Bullet claims champagne chilled within 5 minutes.; Bullet: 6 hours or more in a freezer; Size row gives bottle fit..
24. [Amazon: Vacu Vin Rapid Ice cooler (B00CNFTOWA)](https://www.amazon.com/dp/B00CNFTOWA) (retail listing). Supports: Bullet claims wine chilled within 5 minutes..
25. [Amazon: Corkcicle Air Wine Chiller (B00IULFU4C)](https://www.amazon.com/dp/B00IULFU4C) (retail listing). Supports: Freeze 90 minutes; reds to cellar temp in 15; whites cold up to an hour.; Item Weight 0.1 kg..
26. [Vacu Vin Rapid Ice Wine Chiller (Pak-it Products, distributor)](https://www.pakitproducts.com/product/vacu-vin-rapid-ice-chiller/) (retail listing). Supports: Claims a bottle chilled in five minutes, cold for hours..
27. [21 CFR 174.5, General provisions applicable to indirect food additives (via Cornell LII)](https://www.law.cornell.edu/cfr/text/21/174.5) (regulator). Supports: Components of articles that contact food must be of a purity suitable for their intended use..
28. [Food contact materials (European Commission, Food Safety)](https://food.ec.europa.eu/food-safety/chemical-safety/food-contact-materials_en) (regulator). Supports: All food contact materials must comply with Regulation (EC) No 1935/2004.; Constituents that transfer into food may affect its safety..