To chill a bottle in just ten minutes, simply take a champagne or wine bucket and fill it with ice cubes and water.
Then add two to three tablespoons of salt.
Physics is getting it done: The salt tries to dissolve, therefore energy is needed. This energy is dectrated from the ice water, thus the temperature drops further. This effect holds on for 20 minutes, before the temperature starts raising.
Your sommelier Claudio