When you're celebrating the onset of 2012 tomorrow night, don't fall short on chilled bubbly. If you've got a warm bottle of Champagne and very little time to make it cold, we've got a fast solution for you.
Place your sparkler into an ice bucket or another tall plastic container. Add ice to the bottom and sprinkle the layer with a few tablespoons of salt. Continue to repeat layering ice and salt until the combination reaches the neck of your bottle; add cold water until it reaches ice level.
In a mere ten minutes, your bottle will be chilled. This method of chilling works much faster than simply sitting the bubbly in ice. Adding water increases the chilly surface area, and salt speeds the drop in water temperature (along with ice), making your sparkling wine frigid much faster. Have your own secret tip for chilling Champagne? If so, we'd love to hear about it!