I did this only once and had good results. Following a party, we had nearly
3/4 bottle of BV Costal Chardonnay left over. I poured it, not into an
ice-cube tray, but rather a freezer zip-lock bag. I meant to use it for
cooking, but when I opened it (about 2 weeks later) and tasted it (after
defrosting by putting the bag into a tub of cold water), it was quite
drinkable. It looked a little cloudy, which I first I thought might be
suspended ice particles. However, what was left (not much since I drank most
of it) stayed cloudy even after it warmed to room temperature.

I assume I was just lucky that time, but I do look forward to repeating this
experiment the next time we have any leftover wine.

\/

"Midlife" > wrote in message
...
> 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?
>