Yup, that's the subject of a series of posts on a very good "foodie' board I
frequent in the USA. So I thought I'd see what kind of reaction the idea
gets here.

The posters agreed that leftover wine can be frozen (ice-cube trays
suggested) and defrosted later for use, primarily in COOKING. But there
were a few people who said that they've done the same thing for drinking
purposes and the wine tasted no worse than if it had been stored in the
fridge for a few days.

If you can get past the very idea of this concept..... what do you think of
it?? I guess the question is what happens to wine when it is frozen?? I've
always been told to avoid extreme temperature fluctuations. Is cold any
better or worse than extreme heat?

What's your reaction to this?