I have a household fridge with a normal freezer section.

I have two identical bottles of inexpensive white wine at room temperature.

I have a mixing bowl, I put a liter or so of tap water in it.

I open the door once fairly briefly and 

With bottle A I do this,

[![enter image description here][1]][1]

With bottle B I do this,

[![enter image description here][2]][2]

Later - say 10 to 20 minutes later (**long before anything has frozen**) - I pour the wine in to glasses.

Which wine got colder more quickly?

**Part B (a completely different problem):**

That was room temperature water. Say I have a bowl of water that is already about as cold as the air in the freezer (is that possible? how cold is air in a freezer?) In that case, which one wins?

(ie, which "transmits cold" to the bottle faster, air or water at same temperature?)

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Please note that as it says above

**long before anything has frozen**

Ice is not involved here.

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**Issues include...**

Cooling the *wine* is tricky: you have to cool it "through" the *bottle*. How do the thermal properties of glass affect things? For example, is it even "worth" cooling the glass quickly?

What, really, cools things in a freezer?  (Say, the bag of vegetables there.) In fact, is it the air? Or in reality is it just the other small surfaces (the racks, etc.?)  If it was floating in a perfect vacuum, would it cool at all?

  [1]: https://i.sstatic.net/Cua68.jpg
  [2]: https://i.sstatic.net/MyJUY.jpg