The optimal wine temperature also plays an important role when enjoying sparkling wine. A metal or glass container for holding the bottle at the table must be sized so that most of the bottle is encased in the water/ice mixture. Water and ice should be mixed in a 50:50 ratio. The water will dissipate the heat within a short time. After just 20 to 30 minutes in the ice-water solution, the ideal serving temperature for the champagne (sparkling wine) is reached. A napkin is draped over the neck of the bottle to dry it and is placed between the palm of the hand and the bottle when pouring. In addition to champagne, many champagne houses also supply beautiful champagne buckets, but these then contain the name/brand. This means a restriction in use. For it is not very stylish to chill a Ruinart (and vice versa, of course) in a Krug bucket, for example. To keep wine bottles cool after serving, there are coolers made of clay or glass or so-called cooling collars. For different wine cooling techniques, see Rapid Ice, Ravi Wine Chiller and Wine Climate Cabinet.
Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi