"Midlife" > wrote in message
...

> I've recently read a post on a different board (from
> someone who is really quite knowledgeable about wine) saying that they
> have
> had success freezing wine and defrosting it many weeks (even months)
> later.
> This is not someone who doesn't know good wine, so I am taking it
> seriously.
>
> These wines are frozen (either with gas in the head space or not) and
> allowed to thaw out, then tasted in formal tastings. The person says
> there
> is often some resulting sediment that needs to be 'shaken' back into full
> liquidity, but that the wines are actually better than when kept under gas
> for a few days.
>
> Anyone here have any experience with this? Opinions? Again.... this is
> someone with proven background and experience, not just some oddball.

I've frozen wine on occasion - not normally on purpose - and it doesn't
really suffer from it. Usually it will throw a tartrate deposit on thawing,
but that's easily separated by decanting or pouring through a coffee filter.

Tom S