The classic approach is to use an ice bucket. Fill the bucket half with ice and half with cold water and let the bottle chill for 40 minutes before serving if it was stored in the cellar (two hours if the bottle was at room temperature).
When using this technique, make sure that most of the bottle is immersed in order to avoid temperature gradient in the bottle. A bottle may also be kept in the refrigerator for 3-4 hours (or longer) to reach the right temperature.
Storing a bottle in the freezer, even if only for a few minutes is not recommended. In urgent situations, you can rapidly chill a bottle by adding salt to the ice water of your ice bucket.
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