Ice in a Glass: Wine Faux Pas or Refreshing Idea?

There are unwritten rules among wine lovers, and their violation causes slight confusion and sometimes even a violent reaction. For example, storing wine at too high a temperature. Or confusing Cabernet Sauvignon with Sauvignon Blanc. But perhaps the most “sinful” act is considered to be adding ice cubes to a glass of wine. It is this gesture that causes wine snobs to panic slightly.

At first glance, it seems simple: why spoil the delicate bouquet of wine with extra water? After all, as ice melts, it dilutes the drink, erasing flavor nuances and making the texture watery and bland. In addition, it sharply lowers the drink’s temperature, preventing the aroma from unfolding. Wine should be cool, but not ice cold. It is worth remembering that the historical “room temperature” at which red wine was traditionally served was closer to 16–18°C, not 22–24°C, as in modern apartments.

The comparison is simple: would you add ice to milk? Or to beer? Orange juice? Most likely not. This is perceived as strange, as if you ordered coffee and asked for soda to be added.

But even such a controversial habit has its supporters. And this is where it gets interesting.

When Ice is not Just Ice

Some connoisseurs and chefs have decided to rethink the very idea of adding cold to wine. One such experiment is the signature approach of renowned chef Mario Batali. His idea is to freeze water and a light syrup with added juice to create a fruit ice cube. He uses them in rosé to create a sensation of coolness and light sweetness without destroying the taste.

This approach changes the whole concept. It is no longer just water diluting the aroma. It is a gastronomic technique where ice becomes part of the recipe. The result is a chilled cocktail that also looks great in a glass.

However, even Bataly would hardly add such cubes to an aged red wine. Here, taste and structure play the leading role, and any interference quickly destroys the balance. So if you want to experiment with cold, do so with light, fruity, summery white or rosé wines.

What About Summer?

Heat can shift even the strictest taste preferences. When the temperature outside is sky-high and the wine seems too warm, many people’s hands reach for the freezer. What to do?

Here are a few alternatives to ice cubes:

• Chill the bottle in advance. It’s best to do this in a bucket with water and ice for 15–20 minutes, or in the refrigerator for a couple of hours before serving.
• Use wine stones. These special stones made of natural rock cool the drink without diluting it.
• Chill the glasses in advance. This will give a pleasant cooling effect in the first few minutes without compromising the taste.
• Make “tasty ice.” Like Bataly, you can freeze water with berries, mint, or citrus juice to add flavor, not remove it.

So, Is It Okay or not?

The answer is simple: anything that makes you happier is okay. The world of wine is not a set of rules, but an invitation to explore. The main thing is to understand what compromises you are making. If you want to drink a €100 wine at a specific temperature and in a particular glass, that’s one thing. 

But if you enjoy a glass of chilled rosé with a strawberry ice cube on the porch, that’s something else entirely. And none of that makes you a bad or “wrong” wine lover.

After all, wine is about enjoyment, not a test of your knowledge of wine norms.