We tested it · Wine
The Weigh-InOne ice cube, one kitchen scale, and what the melt leaves in your glass.
You poured for six people last Friday. By the third glass someone asked for ice. Here is what one cube left behind.
28 g
one ice cube, one kitchen scale, kitchen window light6
28 g
the same dish, once it had all melted. Nothing vanished. In a glass, that water is in the wine — Dave Arnold: "there is no chilling without dilution."1, 6
11–15%
water in a 5 oz (150 ml) pour, cooled with ice. A 12% wine pouring like a 10.6% one, every glass, every time. That is ice cooling a glass down — a different job from holding one cold.2
333.5
J/g
energy ice absorbs the instant it turns from solid to liquid. The cooling and the melting are the same event. You cannot buy one without the other.2
46°F → 52°F
a glass of white in an 84°F (29°C) room, after five minutes. That was a glass, not a bottle. There is no bottle figure, and a bottle is slower. But it is losing cold the same way.3
The bottle came out of the fridge cold. From the second it is open it is standing in a warm room giving that cold back. Doug Woodward: "room temperature in Burgundy is not the same as room temperature in Texas."5
½ ice · ½ water
what WSET says a bucket needs — three-quarters full, equal parts ice and water, because air insulates. It works. It also drips, it needs room on the table, and the bottle comes out wet for every pour.4 A sleeve? Liz Lovery: "Insulated wine sleeves are nice but they're a supplement, not a replacement."7
~14 J/g
energy frozen 304 stainless steel carries. On raw cooling power, ice wins — and it isn't close. Ice charges 11–15% water for that win. Steel charges nothing.2
0 g
dilution from a rod of frozen steel. It holds cold. It adds nothing to the wine. Nothing enters the glass.
Cooling costs water. Holding costs nothing — and holding is the job.
The Lindner & Co Wine Chiller: a rod of 304 food-grade stainless steel, chrome finish. Lives in the freezer — always ready, next to the peas. The moment the bottle is opened, while it is still fridge-cold, the rod goes down inside it.
A pour channel runs through it — you pour through the rod. A clear acrylic spout on top aerates the wine on the way out. Stopper included, for what's left.
Indoors it holds an opened bottle cold for up to two hours. Then the rod goes back in the freezer for next time.
Dishwasher safe. Fits 99% of bottles, screw-caps included.
It goes into an already cold bottle. It does not rescue a warm one. That is the job. That is the only job.
Get yours — 30 days to return →
★★★★★
"Poured a whole bottle of Pinot Grigio through it over about an hour and a half, never took it out once. The last glass was as cold as the first."
★★★★★
"Grab it from the freezer, slide it in, pour. That is the whole Friday setup now — nothing to plan."
★★★★☆
"Does exactly what it says but you do need to start with a cold bottle. Tried a warm one first and it didn't do much. Once I used it properly — no complaints at all."
What it costs
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1 Dave Arnold, via SevenFifty Daily: "There is no chilling without dilution."
2 Latent heat of fusion of ice = 333.5 J/g; frozen 304 stainless ≈ 14 J/g. The 11–15% figure is derived from these constants for a 150 ml pour and describes cooling down, not holding cold.
3 Kannapinn, Kohler & Schäfer, Applied Sciences 2024, 14, 8997, TU Darmstadt — glass measurements only; no bottle figure is claimed.
4 WSET published serving-temperature and ice-bucket guidance.
5 Doug Woodward, in Young Gun of Wine.
6 Our reading: one cube from a standard tray on a kitchen scale — 28 g solid, 28 g once melted. Melting changes state, not mass.
7 Liz Lovery, on insulated wine sleeves.
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