Do or Don’t: Ice in Wine

No ice in wine!!* If it’s white wine I’ll look the other way, but red wine?! I would have to voice my opinion!

*But really do what makes you happy :)

Team Ice over here!! I never remember to chill my wine or Prosecco in advance. I’m shameless and drop a couple cubes into my Hugo Spritz to make for a light and refreshing happy hour!

Fun story: I’m in Thailand right now and tonight I ordered a glass of red wine at a nice Italian restaurant. I wanted a glass of red to go with my pasta but I was worried it would be a bit of a risk because it was so warm out and a room temp beverage didn’t sound as refreshing as I wanted. But the risk paid off when the wine was served cold and absolutely delicious. So I think it really depends on a variety of factors including wine quality, your mood, and even the weather.

witching hour,” I’ll often pour myself half a glass of wine and then top it off with a lot of club soda or plain seltzer. It makes my drink last a really long time, and it’s so relaxing to sip on while they are throwing their dinner on the floor, guzzling tub water, and going through epic bedtime routines :)

Yes of course! Ice! South Africa (where i live) is a huge wine-drinking culture and ice in white wine is absolutely standard. Red wine often needs a cube too, it’s often served too warm.

Ice Cubes in wine, FOREVER! Ready to level up? Add some sprite, and make it a spritzer. No shame. They do that in Europe too! Have you ever heard of Kalimoxto? It’s red wine and coca cola mixed together, and apparently very popular in Spain. I haven’t given this a try yet, but I’m curious!

I use a very petite white wine glass, toss 3 cubes in, pour the wine overtop until the glass is just under halfway full (as I would consider myself barbaric to drink from glass filled any more ;)), and that equals approximately a 2 oz pour. #theperfectmomdrink

Have you ever tried wine pearls? They are essentially cold pieces of metal you put into your wine rather than ice cubes so your drink doesnt get diluted! I keep them in the fridge… such a lifesaver…I got them on Food52.com

I work for a winery as well and I think our winemaker would be appalled, but I’m not ashamed to admit I’m on team ice too! I’m shocked by how many people don’t find it unappealing, I’m also wondering how I could market “wine cubes” now. You do you!

My SIL did this recently and asked if I wanted some too. My first reaction was total surprise but then I thought “well if someone who grew up in wine country surrounded by winemakers has no problem with this, why not!?”

I’ve tried it with white but never rosé. I’m not a fan if the wine is chilled all ready but if not, the ice is a great option.

my dad has always added ice to his white wine -and drinks it out of a whiskey tumbler! i have naturally followed suit.

I work in the wine industry and will happily plonk ice cubes into my wine on a hot day, or if I haven’t managed to chill the bottle I’ve grabbed on the way out of work. Would I do it with an expensive or special occasion wine? No. But with a casual drinking bottle, why the hell not.

I love mixing red wine with la croix and frozen berries. Sooo good!

Make ice cubes out of wine.

When it comes to wine, my husband (who is an amateur wine expert) always says ‘you like what you like’ and sometimes what I like, is an ice cube in there on a hot day– and you know what else is delicious? A splash of coke in your red wine…mmmmmmm.

I do it! I don’t give a damn if people don’t think it’s couth…it’s my wine time!!!! Only with lower-end whites- especially if you’re on the patio or in the bathtub (refreshing!!!). Plus the cubes clanging against the glass is just so delightful and summery.

In college we said “one cube is classy, more than two is trashy.” Still rings true!

I’ve been doing this for years! I knew I was ahead of the curb!

In the summertime, when it’s too hot to drink red wine I mix a bottle of nonexpensive red with a small bottle of Sprite (the vending machine size) and serve over ice. In Latin America (and maybe Spain?) we call this “Tinto de verano” aka Summertime red!

You shouldn’t put ice in wine. (I do it with glee when no one is around other than my man).

I’m Italian and ice with sounds like a blasphemy here, but it’s totally acceptable if you make it into a cocktail adding a couple of ingredients. So… come on, what’s the difference? Let’s do it.
(I’m drinking a lot of Hugos this spring, by the way, with just prosecco, sparkling water, a bit of elderflower syrup, ice and some mint leaves. It’s the best)

Was recently in Germany where my host suddenly poured sparkling water into his wine glass. I shook my head in disbelief of German tastes, but then I tasted a white whine “schorle” and was convinced. Hydration + sparkles in your white whine = good!

Ice can help bring red wine to the right temperature! Room temperature, which people think is the right serving temp for red, is usually 68-73F which is WAY too warm for red wine. Most reds are supposed to be served at the “room temperature” of a cellar (55F-ish); not your living room. Getting served room-temperature wine when I’m out at an otherwise seemingly nice place is one of my pet peeves. Serving any wine too warm is the best way to rob its flavors of subtlety—and make its acids “flabby,” in wine-speak. If your red tastes flat, it’s probably too warm. I usually swirl a cube or two for a few seconds and then scoop it out with a spoon so I don’t dilute things too much. This is perfectly acceptable for what I refer to as “utility wine”: your everyday, have-a-glass-after-work bottle. Ice to the rescue!

If I didn’t put ice in my wine, I wouldn’t be a proud South African ;)