Buckets and wine servers help cool your sweet alcoholic grape juice. They're usually filled with ice where the bottles are submerged. Ice dilutes wine, so it's never placed directly onto the drink.

How to Use a Wine Server

1. Add Ice

To get a cool temperature, you'll need a lot of ice to fill your bucket. The metal material is an excellent thermal conductor, which helps the cooling process transfers faster to the wine.

2. Add Water

Not many people are aware that it's faster to cool wine in ice water. Water molecules move faster than air molecules, so temperature transfers to the bottle at a quicker pace. This is because water molecules are much closer than air molecules, and they're more contained.

3. Add Salt

Salt lowers the freezing point of water. Water has a freezing point of 32 degrees Fahrenheit, and if you add salt, it'll drop to zero degrees. Salt molecules tend to displace water molecules which leads to a lower freezing point.

Things to Remember When Serving Alcohol

1. Red wine is best served at room temperature

Full-bodied red wine tastes the best at room temperature. The cold temperature dulls the flavors of the wine since the aeration process is slowed down.

2. Frosted wine glasses don't work as well

While frosted beer glasses are a thing, leaving your wine glass in the freezer is not a good idea. Wine glasses are thinner and have less surface area, so it's less likely for your wine to chill with a frosted traditional wine glass.

3. Ice directly in alcohol is always bad

Ice may cool your drink immediately, but as it melts, it will dilute your drink. This is why most alcoholic beverages do not have ice in the glass when it's served. Water can dull the flavor and make your wine drinking experience less enjoyable.