I would like to know expert opinions on how does ICE CUBES affect good wines, specially vintage champagnes. I have heard a lot of opinions. Some say that melted water make loosing some of wine properties. Some people say it's not so, that it even enhances it's properties.
How do you feel when you add an ICE CUBE to an expensive wine? Another question: searching for beverage coolers I discovered in internet an interesting product:
Are ICE CUBES the best way to cool good wines?