Direct Wines Branded ChillBall

CHILLBALLS – the way of the future? No, this does not have any connection with global warning and brass monkeys. In fact, it is a revolutionary way to chill or keep chilled your wine. Inventor David Spratley describes the thought process behind this new product as thus: ‘Most white and rosé wines are best enjoyed chilled. Yet keeping a glass cold remained one of my great conundrums. In a bar, at a BBQ, on the beach or by a winter’s log fire, wine is predictable: it warms up too fast. Should I drop in ice, or simply drink faster? Should I pour a little and top up often? As a wine enthusiast, these were problems that vexed me.’ ‘Eureka moments don’t come often. Archimedes had his in a bathtub; I had mine in Spain, at my favourite beach bar - Pedro’s. It was summer, 32 degrees and I was drinking a crisp rosé that Spain is so good at producing. Noticing my attempts to keep my wineglass cool, a waiter proffered ice. I politely refused. I didn’t want a watered-down spritzer, nor did I trust the water. As I felt my rosé rapidly warm, I pondered solutions for the perfect chill. After much contemplation with Pedro, some of it memorable, CHILLBALL was finally born.’ This all makes good sense to me. Personally I hate my wine getting too warm and yes the flavours do undoubtedly change……but how does it work? Pre-frozen chillers or balls are clipped securely in the glass, in the best possible chilling position – at the bottom, without the drink diluting effects of ice and the health risks of unclean water. The balls are filled with a safe 'freezant' liquid, and made in tough BPA-free Tritan. They are hygienic, extremely tough, flavour and odour free. When you have finished simply rinse them off and stick them back in the freezer ready for next time. But will wine drinkers, who can be a fairly sniffy lot, take to having a CHILLBALL in their glass? My answer is that, much like the stelvin closure, they should because it will increase the quality and thus their enjoyment of the drink. Either the wine gets too warm or melting ice intrudes on taste and on quality. Tests have confirmed that after a 25 minute period, almost 50% of the liquid remaining in a glass is melted ice. That is not what I would call chilling, more ruining, a drink. I don’t know about you but in our house they are never more than three bottles of wine chilling in the fridge due to a lack of space. Too regularly these three bottles get drunk with friends and the next day on returning from work I am confronted by an empty fridge and a stack of unchilled wine sitting in my garage. CHILLBALLS have solved this problem. I now simply choose my wine, add a CHILLBALL and two minutes later I have my desired refreshment. I have to confess that I thought I wouldn’t ever use the CHILLBALLS but in fact I do – a lot! Needless to say the concept has taken off. In March it was voted the ‘Best New Product’ at the Australasian Promotional Products Association Show held in Auckland. The range of ‘Intelligent Ice’ products – the name of David’s company – is increasing rapidly and there are already major sales occurring in Australia, UK and America. For me everyone should have a CHILLLBALL pack which are presented in portable storage unit, each containing 6 balls, and 4 clips of 2 different lengths. Keep the box in the freezer ready for use, and take the compact and portable unit away with you when travelling.