AWGB Woodturning Forum
General Category => General Discussion => Topic started by: arcos on January 30, 2013, 01:11:01 PM
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Last summer I was sat outside a cafe ( nothing unusual ;) ) sharing a very nice, cold red wine with friends...
The 'unique' thing was that the cafe served the wine in cute terracotta 'beakers' that were kept in the freezer to ensure that the wine was also ice cold.
I had an idea about the possibility of freezing similar 'beakers' turned from wood. Anyone ever tried freezing cups, beakers etc?
Perhaps this would just simply NOT work in which case just keeping them in a fridge would be better?
Any thoughts?
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Can't say I've tried it but given that all wood has some moisture content and liquids expand and contract when frozen then thawed I would guess that you stand a good chance of the wood splitting? Wood is naturally an excellent insulator however so if you put a cold drink in a wooden beaker it should stay cold a lot longer anyway?
Pete
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We have woodener pallets sat at -40C at work and they survive been defrosted and then refrozen many times
So cant see why not !
Mike
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Sounds like another experiment for your plentiful supply of nice oily Olive wood.
So if you do, pop up another post with your findings.
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Why would you want to chill a red wine anyway?! Rose perhaps. Or maybe a light Beaujolais. But cold red?
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Why would you want to chill a red wine anyway?! Rose perhaps. Or maybe a light Beaujolais. But cold red?
When it's 40 degrees at the chosen tipple is red wine then chilled IS the way forward BELIEVE ME!
;)
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Why would you want to chill a red wine anyway?! Rose perhaps. Or maybe a light Beaujolais. But cold red?
When it's 40 degrees at the chosen tipple is red wine then chilled IS the way forward BELIEVE ME!
;)
http://www.guardian.co.uk/lifeandstyle/2009/jul/05/tim-atkin-chilled-red-wine (http://www.guardian.co.uk/lifeandstyle/2009/jul/05/tim-atkin-chilled-red-wine) interesting take on Chilled Red , i prefer mine chilled now :0
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Why would you want to chill a red wine anyway?! Rose perhaps. Or maybe a light Beaujolais. But cold red?
When it's 40 degrees at the chosen tipple is red wine then chilled IS the way forward BELIEVE ME!
;)
http://www.guardian.co.uk/lifeandstyle/2009/jul/05/tim-atkin-chilled-red-wine (http://www.guardian.co.uk/lifeandstyle/2009/jul/05/tim-atkin-chilled-red-wine) interesting take on Chilled Red , i prefer mine chilled now :0
Nice article....
Interestingly, the wine here is virtually all 'home made' and really does benefit from chilling!
It's when they start adding Fanta Orange that I begin to object!
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I've noticed the continentals don't understand the concept of Lemonade and as such a Shandy can be an 'interesting' taste.
If your lucky it's Sprite and has a hint of lime and yes, I've been served a mix of Lager & Fanta as well!
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I've noticed the continentals don't understand the concept of Lemonade and as such a Shandy can be an 'interesting' taste.
If your lucky it's Sprite and has a hint of lime and yes, I've been served a mix of Lager & Fanta as well!
Ah, we DO have 'lemonade' here... in TWO forms! Gaseosa (which is close to UK lemonade) and Lemonade (which is like lemon Fanta)
AND we even have a shandy or 'larger top' option!
Not sure I fancy the Lager and Fanta!