Mark Lipton wrote:

> 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.

I froze three bottles over a period of two weeks a couple of years back
to test this method. When thawed, neither of the reds has any taste at
all. The white was about 50% of what it had been. I could detect
no spoilage or anything else but lose of flavor. It was enough to
convince me not to use that method of saving opened bottles.