Adding ice to wine divides enthusiasts and experts over tradition and taste

The debate over adding ice cubes to wine often sparks strong reactions among wine enthusiasts. Many consider it a breach of tradition and a practice that undermines the integrity of the beverage. The main concern is that ice dilutes the wine as it melts, which can weaken and unbalance its aromas. The water used for ice, often tap water, can also affect the taste depending on its mineral content, salinity, and any residual treatment chemicals like chlorine.

When wine comes into contact with extreme cold from ice, its flavor profile changes. The cold can mute the wine’s aromas and strip away subtle nuances. It also tends to amplify acidity and tannins, which can overshadow the fruit notes that many wines are prized for.

Despite these drawbacks, there are situations where people might consider adding ice or water to their wine. Some do it to mask flaws in a mediocre wine, to quickly chill a bottle that is too warm, or to dilute a wine with high alcohol content for easier drinking. However, leading sommeliers generally advise against this practice. At the 2017 Best Sommelier of Europe competition in Austria, contestants faced a scenario where a customer requested ice for their champagne. Olivier Poussier, who was named Best Sommelier in the World in 2000, explained that while sommeliers know the result will be disappointing, they cannot refuse such requests. The recommended approach is to provide a small bucket of ice and a spoon so the customer can add ice as they wish.

For those looking to cool their wine without compromising its quality, experts suggest alternative methods. Using an ice bucket is effective for chilling bottles quickly without direct contact between ice and wine. Rolling a glass over a bed of ice or briefly placing a bottle in the freezer are other options. If the alcohol level in a wine feels too high, sommeliers recommend choosing lighter wines with lower alcohol content rather than diluting them.

Ultimately, personal enjoyment remains central to the experience of drinking wine. If adding an ice cube to your rosé enhances your enjoyment on a hot day, there is no strict rule against it—especially with simpler wines rather than fine vintages. However, proper storage and serving temperatures are key to enjoying wine at its best without needing to resort to ice or water.