What happens when you freeze a bottle of white wine?

Question

Accidently put a an unopened bottle in the freezer to cool down and left it in too long - now it's frozen...I can't imagine that being a good thing...

Answer 1

Information
Wine can be divided into four basic types.

First, there are the table wines, that is, wines drunk with meals. These are white, pink (rose) or red, and dry or sweet. Table wines include the vast majority of all the wine made in the world and come in an enormous range of flavors and quality.

Then there are the sparkling wines, usually drunk on festive occasions. Champagne is the best- known one, but there are many others.

Fortified wines, which are made by adding a dose of brandy to the wine to make it stronger and longer lasting, are a third type. Sherry and Port are the best-known. Fortified wines can be sweet or dry; the sweet ones are generally used for dessert wines and the dry ones as before-dinner drinks.
And, finally, there are the aromatic wines. These are fortified and also flavored with herbs, seeds and/or spices. They can be white or red. Vermouth is the best-known. These are often combined with spirits to make cocktails or can be served alone as before-dinner drinks.



When to Serve Wine

Wine can be served with meals, before them or after, or even enjoyed alone, just like any other beverage. Before a meal, many people prefer a dry to medium-sweet wine such as Sherry, Vermouth or any of the aperitif wines known under their brand names like Campari. All these wines should be served chilled, on the rocks or with soda. Champagne and other not-too-sweet sparkling wines also make excellent predinner drinks. The reason for not choosing very sweet wines for this purpose is that the predinner drink should lead into the first course of dinner, which is not sweet. For most people, a very sweet predinner drink would be like starting the meal with dessert.

A glass of table wine, preferably white and well-chilled, is becoming an increasingly popular drink before meals. In summer, a splash of soda makes this into a "spritzer," a most refreshing drink.

Wine is most often enjoyed with meals or as a part of the meal. This is also the more pleasant way since food and wine compliment each other.

Everyday meals are suitable compliments for the modest, inexpensive wines which the two major wine-drinking countries in the world, France and Italy, call vin ordinaire and wino da tavola (meaning "plain" and "table" wine). Serve a white, rose or red wine throughout the meal. Finer wines, and unusually fine wines called "great" ones, are for company and special occasions. On more formal occasions, some people like to serve several different wines in different glasses, usually, a white one with a first dish of fish or seafood and a red one with the meat. But, more and more, even people who entertain a good deal are serving one wine only throughout the meal.



Wine With Food

What kind of wines to serve with certain foods is a subject about which many articles have been written. You can serve any wine you like with any food, provided the people who eat and drink with you share the same taste. However, a little experimenting with the more traditional food and wine combinations will soon persuade you that there are good reasons to mate certain wines with certain foods simply because both taste better. Here are the most widely accepted guidelines, but bear these reservations in mind:

Do not serve wine with a tart dressing; they make the wine taste sour and funny.

If you serve cheese with wine, a favorite combination, do not select a cheese that is very strong because it will overwhelm the wine. (Or select a heavy red wine to compliment a favorite strong-flavored cheese.)

Hors d'oeuvres and soup
The wine you have chosen for your meal.

Fish
Dry white wine, dry Sherry.
Seafood
Dry or medium-dry (not sweet) white wine or a light red wine.

Chicken and other fowl
Light or full red, or white wines, depending on the way the fowl is cooked and on its richness, as well as how rich the sauce is. The richer the food, the fuller-flavored the wine. Cold chicken takes a light white wine; roast chicken a fuller one or a light red wine; coq au vin (chicken in wine) is cooked in, and also served, with red wine; chicken with cream sauce takes a full white wine; roast duck a full white or medium-full red wine and the same goes for goose. If the dish is cooked with a certain wine, the same wine should be served at the meal.

Veal and pork
Full white wines, light red wines, rose.

Beef and lamb
A full red wine.

Ham
A full white or medium-full red wine, or a good rose.

Venison and Game
A full red wine for venison. For the more delicate game birds like pheasant, dove and quail - a full white wine. For wild duck - medium full red.

Dessert
Sweet wines for cakes, puddings and fruits, except acid citrus fruit. Or Champagne, not the bone-dry variety but one that is a little sweet.

After-dinner Nuts
Port or a sweet Sherry.

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Part II
How European and American Wines Differ
American and European wines (and wines in other countries of the world) are almost always made from the same type of grape. But they do not taste quite the same because the climate, the soil and the growing conditions which influence the taste of the wine differ. The wine made in California from European grape stock tends to be less delicate and more sturdy than its European counter- parts. The wines of New York State are mostly made from native American grapes that have quite a different flavor from European ones. This unmistakable American flavor, found in both red and white wines, is known as "foxy," although it has nothing to do with foxes. The early settlers called the wild native grape they found in America "fox grape," hence the term "foxy."


Some of the Better-Known American Wine Growers

It would be impossible to list all the wine growers and makers in the United States. The wines of the makers listed below are usually readily available through the country.

California New York State Maryland Ohio
Almaden Vineyards Dr. Konstantin Frank Boordy Vineyard Meier
Bequlieu Vineyards Gold Seal
Beringer Brothers Great Western
Buena Vista High Thor Vineyard
Christian Brothers Pleasant Valley Wine
Gallo Brothers Taylor Wine Company
Inglenook Widner
F. Korbel & Brothers
Charles Krug
Louis M. Martini
Mirassou Vineyards
Robert Mondavi
Paul Masson Vineyards
Sebastian
Swiss Colony
Wente Brothers



Champagne
Except in the United States, only the sparkling wine from the Champagne district in northeastern France may be called by this name. Almost all Champagnes are white, a few pink and none are red. The best Champagne is made by a special process in which the wine ferments for the second time in the bottle. This is largely responsible for the high price since much hand labor is involved. Champagne comes in various degrees of sweetness:

Brut - very dry
Extra dry - dry but not quite as dry as brut
Demi-sec - fairly sweet
Soc - sweet

Champagne is an excellent all-purpose wine, to be enjoyed with, before and after meals. It must be served chilled, but not icy. The best-known French Champagnes are made by Mote & Chandon, Krug, Laurent-Perrier, Tattinger, Bollinger, Pommery, Charles Heidsieck and Mumm. The best-known Champagne brand is Dom Perignon.

American Champagne
Excellent Champagne is made in California and New York State. The best-known California Champagnes are made by Almaden, Korbel, Masson, Kornell and Cresta Blanca. The best-known New York State Champagnes are made by Great Western, Taylor and Gold Seal.

Besides Champagne, there are many other white and red sparkling wines both in the United States and in Europe. The best-known is Sparkling Burgundy. Many of the new, so-called "pop wines" such as cold Duck also sparkle. All of these make for very enjoyable drinking at prices that are often considerably lower than those commanded by Champagne.

All of these make excellent before- or after-dinner drinks, depending on their sweetness. The modern, and recommended way to serve them is "on the rocks."

Sherry
The original wine is made in Jerez, Spain, but excellent Sherries are also made in California. Sherry is basically a white wine, varying from a pale yellow color to a rich brown one. The principal kinds of Sherry are:

Fino and Manzanilla - dry or very dry, pale yellow
Amontillado - moderately dry, golden
Amoroso - dark amber, sweetish
Oloroso - rich and sweet, brownish
Brown - also known as "Cream" sherry, dark, rich and sweet

Port
The original wine comes from Oporto, Portugal, but is also made in California. Most Port is red, but there is some white Port. No Port is really dry, though some ports are sweeter than others. The principal kinds of Port are:

Ruby - fruity and sweet
Tawny - an older, not so sweet wine
Vintage - rare, old wines, with sediment, called "crust"

Maderia
The wine comes from the Maderia Islands, which lie in the Atlantic and belong to Portugal. It can be quite dry or sweet and rich. It was the fashionable wine of the American colonists, but is not drunk much now. Maderia is excellent for cooking and used by famous chefs for soups, sauces and desserts.

Malaga
Is a sweet wine from Spain.

Marsala
Both dry and sweet, comes from Sicily and somewhat resembles Sherry in flavor. It can be substituted for Sherry in cooking.

Aromatic or Aperitif Wines

Vermouth
Dry Vermouth is usually known as French Vermouth and it is white. Seet Vermouth is known as Italian and it is red. The terms are misnomers, as all vermouth companies, no matter where they are located, make both types.



Vintages
A vintage is literally a gathering of the grapes which are then made into wine. Thus, every year is a vintage year. In practice, the work has come to denote quality. In Europe, when a year produced an exceptionally good wine, the makers of the wine put on the label the year the grapes were harvested and made into wine. This was important especially in the northern European countries, where there can be an enormous difference between the wines of different years, which comes from the climate's ups and downs. Vintage years are not so important in regions such as California, Southern France, Italy and Spain that have stable climate and reliable sunshine.

Good wines are produced in poor years and vice versa. But vintage charts, which incidentally, often differ quite considerably in their estimations, have sprung up like mushrooms. People pore over them and will order nothing but the so-called "best years." Thus, many wines, especially red ones, are drunk before maturity, disappointing their public. Trading on this vintage snobbery, vintage years are now put on bottles in a meaningless manner, denoting simply the wine's age.

Wine labels are a complicated subject, since they vary enormously depending not only on the country the wine comes from, but also on the regions, the producers and shippers. Any good wine book will explain the details, but for practical purposes, the simplest thing to do is copy the labels of the wines you like so that you will recognize them again. Also, pay attention to the shipper or importer.

On the bottles of good French wines you will find the words: Appellation Controlled. This is a legal term that tells you that the label on the bottle gives a true indication of where the wine comes from, how it is made, etc. It is a guarantee of origin, but not of quality. "Chateau-bottled," also found on French wines, especially from Bordeaux, means that the wine was bottled on the place where it was grown. The word "cru" means growth and the word "millesime," means vintage. On German wine labels, you may find the word "naturrein" which means that the wine is pure, with none of the sugar added to it that has to be added in years when the wine is too acid to ferment on its own.

Don't lose heart when you see scores of different wines with confusing labels! A good wine merchant will explain them to you. Find one whom you like and trust; compare prices and local reputations of various stores when you do this. Supermarkets in many states sell wine in good selections and at reasonable prices.

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Part III


How to Serve Wine
Temperature: The classic rule says that in order to bring out their full flavor, white wines should be drunk cool and red ones at room temperature. But this needs some clarification. Cool means cool in the mouth, slightly chilled, but not icy, a temperature of around 45 degrees. If you chill a white wine too much, or freeze it, you destroy the flavor. You can chill your white wine, including Champagnes and rose, properly by putting them into the refrigerator, not the freezer, for one or two hours. (White aperitif or dessert wines are another matter, they can be served on the rocks.) If you are in a hurry, fill an ice bucket, or a large pot, with water and ice and leave the bottle in it for about 20 minutes.

The room temperature at which red wines should be served refers not to that of our overheated homes, but to the room temperature current before central heating, which was around 65 to 68 degrees, far lower than the temperature that we are used to today. If the wine is very warm, you can bring down the temperature by standing it near an open window for 10 to 15 minutes, depending on the weather, or by putting it in the refrigerator for five minutes before serving. But never warm up a bottle of red wine which is too cold, because it will ruin the wine. Let it stand in a room until it warms up naturally.

A good bottle of red wine should be uncorked one to two hours before it is consumed. This is called "letting the wine breathe." What it does is develop the full flavor of the wine by letting the air touch it.

Needless to say, the wines we drink every day with our meals, especially the excellent (in taste and value) gallon and half-gallon jars do not require anything beyond pouring. But they should be at the right temperature, the temperature that you prefer. Remember that extreme cold or heat destroys the flavor of both food and wine.

Which wines first? White before red and dry before sweet is the basic rule, just as fish comes before the meat, and dessert at the end of a meal. If you are serving two wines of the same kind, serve the lesser one before the superior one. And, of course, you can follow a dry red dinner wine with a sweet white wine or Champagne for dessert.



How to Order Wine in a Restaurant
Ideally, the waiter should guide you in your choice of wines, but unfortunately, most waiters are not knowledgeable; this you're often better off on your own. Ask for the wine list at the same time as the menu, and order both food and wine at the same time. Choosing wine for a party of people eating different things can be complicated. Order for your dinners, a bottle of white and half a bottle of red. Each diner gets a glass of white with his first course. Then those eating red meat can go on to red while the fish or white-meat eaters continue to drink the white. In steak houses and American restaurants, your best bet is an American, preferably a California wine, from a reputable firm. In Italian restaurants, your choice is easy since a few brand names dominate the market. In the more inexpensive French restaurants, ask for the wine the house recommends which is usually a nonvintage wine. Very often it is sold by the carafe. In luxury restaurants, a special wine waiter, called "sommerlier," will almost always help you match wine and food honestly.

It is essential that the wine arrive before the food it is to accompany. If you've ordered a red wine, ask that it be brought to the table and opened as soon as possible so that the wine can breathe. Only too often, waiters open the bottle after serving the dish the wine goes with. But first, before opening the bottle, the waiter or captain should show it to you so that you can make sure it is what you ordered. After opening the bottle, the waiter should show you the cork or hand it to you, proving it is sound and smells of wine, not of cork. Then taste it and approve. If the wine is not right, it should be sent back. On the other hand, do not taste the wine with a mouth tasting of smoked salmon, tomato salad or any other tart appetizer or soup. Clear your taste with a piece of plain bread or tell the waiter you will taste the wine later.

A bottle of wine should give you six to eight glasses. And if you feel that ordering wine from a list is too much trouble, ask for a glass or two of the open, or bar, wine found in all restaurants.

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Part IV
Glasses and Other Equipment
The only equipment you need is some sort of a container that will hold the wine, since wine, like any other drink, can be drunk from mugs, bottles, teacups, animal hides made into waterproof containers and coconut shell dippers. However, the usual way of drinking from a glass is the most enjoyable.

It is not at all true that you need a collection of glasses for different wines, a habit dating to the time when people lived in mansions and had armies of servants. The best wine glass, and the only one you need, is a stemmed clear glass with a bowl in the shape of a tulip or an elongated U which narrows a little at the rim. The glass should hold at least eight ounces, so that the wine in it can be swirled around to reveal its bouquet, the aroma which is part of the pleasure of wine. To give the wine this chance, never fill the glass more than two-thirds full, or better still, half-full.

This kind of glass, used by all connoisseurs, experts and people of plain good common sense, serves equally well for table wines, aperitifs, Champagne, highballs and children's milk, to which it lends tone on festive days.

Corkscrews

Nowadays many bottles of wine, especially gallon and half-gallon sizes come with ordinary stoppers or caps so that they can be opened without a corkscrew. But most wine bottles still have to be opened with a corkscrew. It is worth buying a good, solid corkscrew since it will last for years. Avoid fancy ones, and choose one with a screw, called the bore or the worm, which is at least two inches long. Many bottles have long, strong corks which a poor corkscrew will break. The worm should be a strong real coil placed in the center of the corkscrew to grip the cork properly; all too many corkscrews have only a thin, wiggly line of metal. The sides of the worm should be smooth so that they won't crumble the cork. The easiest corkscrew for household use is one with leverage, two levers which you pull up after you have drilled the bore into the cork.



How to Open a Bottle of Wine
With a sharp point of a knife, remove all of the foil cap which covers the top of the bottle. With a kitchen cloth or a slightly dampened piece of kitchen paper, wipe off the mold that usually forms on the top of the bottle between the cork and the glass and on the neck of the bottle where it is being poured. Now, insert the corkscrew worm gently and try not to shake the bottle. Ease the cork out rather than pulling it. If the cork crumbles and breaks - and this can happen with the best of wines - ease out the worm and insert it again slightly sideways, at an angle, pulling it out very gently. Clean the lip of the bottle on the inside. Don't worry if a few bits of cork get into the wine. Just pour off a little with the cork bits in it and throw it away. There are also desperate cases when the broken cork has gone so deeply into the neck of the bottle that the corkscrew worm can't reach it. The only remedy for this is to push the cork remnants entirely into the bottle. If you decant, that is transfer the wine from the bottle into another container immediately, the wine won't take on the flavor of the cork.

How to Store Wine
Always store your wine lying down on its side; the bottle must never stand up. The reason for this is that the cork must stay moist. If it dries out, air will get into the wine in the bottle and spoil it.

Wine should be stored in a cool, dark place. The ideal temperature is about 55 to 60 degrees. It is just as important that the temperature be steady all year round, never varying more than a few degrees. In more spacious days, houses used to have a wine cellar with the ideal temperature, where wine could live and mature in peace and quiet. Most of today's houses and all of today's apartments, are hotter in winter and summer than is good for wine storage conditions. Do not buy more wine at a time than you will drink within a reasonable period; your wine will not keep well

Answer 2

Can You Freeze White Wine

Answer 3

This Site Might Help You.

RE:
What happens when you freeze a bottle of white wine?
Accidently put a an unopened bottle in the freezer to cool down and left it in too long - now it's frozen...I can't imagine that being a good thing...

Answer 4

Can You Freeze Wine

Answer 5

(Irina C needs an editor! Next time, just send a link.......)

Back to the question: the bottle -- if it hasn't cracked -- should be put into a sink of lukewarm water, and allowed to thaw out over 3-5 hours. The wine should still be okay, but I'd drink it sooner than later. Or broken down into a slushy!

Answer 6

You can thaw it out in the fridge and drink it, although the flavor generally is affected a bit. I have done this lots of times. I love drinking white wine icy cold, but have reading a lot of wine books, and they say over-chilling really decreases the complexity of the flavor. So it's probably best not to put it in the freezer at all.
Enjoy!

Answer 7

Bette Davis once said, "Never believe anybody who says they like white wine, because if they'll lie about that, they'll lie about anything"...that sums up white wine pretty well.

Answer 8

It becoms ice wine
lol

Answer 9

i have done that and it wasn't good. sorry go get a new bottle

Answer 10

It turns into a winecicle. LOL

Answer 11

Must be very low alchohol, alchohol doesnt freeze!!!! But I'd open it very very carefully!