DO NOT DO IT!! Dry ice is an uncontrollable item. If you need to chill wines (or beer, etc) quickly you should use ice and salt. Just like the old fashioned ice cream maker, the salt will bring down the temperature of the ice. You can control the process by adding more ice or salt as needed. Keep a few cloth towels or napkins near by to wipe the bottles as they are removed so that there will be no trace of salt water to get into a glass.

Still the best way is to cool the wine is in a refrigerator. Are you having the wedding in a remote area without electricity? Many years ago I owned a liquor store, and we would put the cases of wine into the walk in cooler for a couple of days. The customer would pick up the cases as close to the party as possible. That way, a little ice would go a long way while serving the wines.

DP

Dry ice is much too cold. If your wine bottles are placed in a plastic cooler with dry ice.....it will crack the plastic cooler and freeze the wine if left too long. (Don't ask how I know.) Ice and salt will reach of temperature of 0 degrees F which can freeze the wine if left too long. Easy quick method is to place wine bottles in an ice chest and cover them with ice....they will cool rather quickly.

Besides, according to Al Gore dry ice (solid carbon dioxide) causes global warming.............

I agree with danab. Make sure the ice is small enough to get in between the bottles. You can add water if you want them chilled really fast and don't mind if labels become soaked. (Does same thing as the salt.)

Adding water doesn't do the same thing as adding salt - it doesn't lower the melting point of the ice. However it does conduct the heat out of the bottle more quickly than ice alone. Ice plus water is the quickest way to cool the bottles - and you don't want to get them colder than around 40 degrees so you don't need to lower the melting point by adding the salt.

I should have been more specific.
Do not use as much ice as for making ice cream, or it will get VERY cold. A small amount of salt will bring the temp down and speed up the process. After all, the original question was about speed chilling of wine. Restaurants use salt and ice to quick chill wine and champagne all the time.

DP

DH was watching something on TV once, where an engineer in NZ had a jet turbine in his shed which he used to chill his beer. Sounds a bit excessive, but some take their hobbies very seriously.