"Hunt" > wrote in message
...
>
> The "freezing" statment caught my attention. Now, having never tried it
(other
> than forgetting a white, or two, that needed a "quick" chill, just before
the
> guests arrived - what a useless mess!), I wonder what changes you might
detect
> in a wine that has been frozen. I've had white deposit tartaric crystals,
when
> delivered to the high-country in Jan, but am curious. I'd appreciate any
> comments on this practice, though I'd probably not plan on utilizing it.

I've done it many times, and while it does leave the wine fresh, it also
causes a sediment to form (it migh tbe those crystals you mention.) Since
this sediment had to come from the wine, that implies the wine was changed
in some way, and I can't imagine it would be for the better.