"Five minutes away" — and the white has been on the bench since this morning. Serving temperature in 10 to 15 minutes.
The bottle came home with the shopping and never made it to the fridge. It has been sitting in the strip of sun on the bench ever since, the glass is warm in your hand, and two people are about to walk in. You know this exact feeling.
Two glasses out. Nothing cold to put in them.
Five things you do in that moment
Each one judged on the same question: does the cold ever get into the wine?
- The fridge. Works in hours. You have minutes.
- The freezer sprint. Works until you forget it, and it comes out as slush.
- The ice bucket or the esky. Cools the outside of the glass, drips over the table, takes the middle of it.
- The sleeve from the drawer. Cold for one glass, then it is a wet sock on a warm bottle.
- Ice in the glass. The only one that reaches the wine, and it waters it down for the privilege.
None of them were wrong. They were all working on the outside of the glass, and the wine is on the inside.
Cold on the outside. Wine still warm in the middle.
Cold that starts inside the wine has no glass to cross
A frozen rod of 304 stainless steel goes down the neck of the bottle you have just opened. The cold moves outward through the wine instead of inward through the glass. That is the whole difference: serving temperature in 10 to 15 minutes, held for up to three hours on the table while everyone is out on the deck. The spout on top airs the wine as you pour and does not drip. Lindner & Co make it.
See how it goes in →
Already frozen on the day you forget.
The protocol, three lines
- It lives in the freezerAbout an hour the first time. Then it just stays there, ready.
- Screw cap off, rod in, spout onPour the first glass to make room. Serving temperature in 10 to 15 minutes.
- Back on the tableCold for up to three hours without a bucket. Pour through the spout: it airs the wine and does not drip on the cloth. Dishwasher afterwards.
Pouring through the spout, bottle still on the table.
In your own words
It is a piece of 304 stainless steel. No motor, no battery, no gel, nothing to top up. Cold steel in the wine, and the wine gets cold.
Serving temperature in 10 to 15 minutes, then up to three hours. That covers lunch and the bit after lunch.
Standard 750 ml, screw cap or cork. The rubber collar takes the neck, the stopper seals what is left.
It is for anything you serve cold: white, rosé, bubbles. Red stays in the rack.
Two complete kits: 2 chilling rods, 2 aerating spouts, 2 stoppers. One for the freezer, one for the friend.
Get yours — buy one, get one free →✓ Free shipping Australia-wide · ✓ 30-day refund policy · ✓ 4.7/5 · 1,422 reviews
Two kits. One for the freezer, one for the friend.
Field reports
"My sister turned up early, as usual. Bottle off the bench, rod in, and by the time she had sat down it was cold. She had no idea."
Dianne P. · Verified purchase"Second hour on the verandah and the glass was still properly cold. The spout does not drip on the cloth, which I did not expect to care about."
Mark J. · Verified purchaseThat's 4.7 out of 5 across 1,422 reviews.
Next "five minutes away", the bottle is already cold.
About an hour in the freezer, 10 to 15 minutes in the bottle, cold on the table for up to three hours. Buy one, get one free.
Get yours →Free shipping Australia-wide · 30-day refund policy · Orders placed today ship tomorrow.