Hunt wrote:

> OK, you guys have my curiosity up. Next chance I have, I'll try freezing a
> partial bottle, and use an un-frozen one as a control - maybe opened, but not
> frozen. As I have all sorts of devices on hand to "save" opened bottles, all
> of which work pretty well, this is just a curiosity for me. I would have bet
> that much of the "good stuff" would percipitate out with the freezing, and it
> looks like I would have been wrong. I'll get back with TN's on FROZEN (not
> Icewine) wine. Wish me luck.

Well, I did just such an experiment within the last few weeks: I accidentally
froze a bottle of 2003 Palliser Estate SB, a great wine that I know well, when I
forgot it in the freezer (ACK!) After returning to a reasonable temperature, it
retained some insoluble tartrate crystals, and when tasted came across as less
vibrant and certainly a touch less crisp (as it should, having been deprived of
some of its acid). While it was still pleasant, it wasn't quite as good as
other, unfrozen, bottles of the same wine have been. I do realize that this is
hardly scientific, but I can't really bring myself to repeat this particular
unfortunate experiment.

Mark Lipton