Wow. Haven't been here in a week or two and can't believe the amount of
spam. What's happened to the neighborhood??

Anyway......... 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.