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?) --- Please note that as it says above **long before anything has frozen** Ice is not involved here. --- **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