D.

Filling an ice bucket half with cold water and half with ice and submerging the wine bottle up to its neck chills wine the fastest because the icy water fully surrounds the bottle, eliminating air pockets and maximizing contact with the surface of the bottle. Water conducts cold much more efficiently than air, so combining ice and water cools wine far quicker than ice alone. White wines are generally served cool to showcase freshness and acidity, while red wines benefit from being slightly warmer to reveal their aromas and body. Still, reds should be served cooler than most people expect. Today’s “room temperature” is misleading, a holdover from pre–central heating Europe. Think instead of a summer movie theater—that’s the temperature where most reds truly shine.