{"id":14009,"date":"2017-04-28T00:00:00","date_gmt":"2017-04-27T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/does-wine-freeze-even-if-i-put-it-in-a-freezer"},"modified":"2017-10-05T14:44:52","modified_gmt":"2017-10-05T12:44:52","slug":"does-wine-freeze-even-if-i-put-it-in-a-freezer","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/does-wine-freeze-even-if-i-put-it-in-a-freezer","title":{"rendered":"Does Wine Freeze Even If I Put it in a Freezer?"},"content":{"rendered":"

Sort of. Wine freezes at -6? to -9?, and commercially available freezers go as low as -18?. It\u2019s certainly doable. Yet the alcohol in the wine means that it still doesn\u2019t freeze as solidly or readily as water does, and so it would hold its shape only for a while in the freezer. Riesling ice<\/a> cubes are possible after some time in the deep freeze, but a Riesling ice sculpture wouldn\u2019t be. Even though it\u2019s true that wine does freeze, wine connoisseurs should know that freezing a bottle has its drawbacks.<\/p>\n

 <\/p>\n

Three Issues with Freezing Wine:<\/strong><\/h2>\n
    \n
  1. You won\u2019t be able to taste it very well.<\/strong> Reducing the temperature of wine kills off the flavours and aromas in it, which need heat in order to diffuse through the air or interact with your tongue. Actually freezing a wine is only really suitable for absolutely atrocious vino.<\/li>\n
  2. Eating wine is just weird.<\/strong> Not many people want to crunch their way through a bottle of frozen Chardonnay. It\u2019s much more convenient to drink it, and if your plan is to drink the melted liquid that comes off a block of frozen wine, it will be no different from refrigerated wine. You might as well just chill it, and it\u2019ll be ready to drink from the fridge.<\/li>\n
  3. The bottle may explode.<\/strong> Any bottle of wine is about 87% water, which expands when frozen. Rather than neatly expanding up through the length of the bottle, the wine will press out in all directions, putting a strain on the bottle\u2019s brittle glass sides. Unopened bottles are also pressurised. You may open your freezer one day to find glass shards all over a mass of frozen wine sludge. That means it isn\u2019t a good way to store your prize vintages either, and this article notes how to store your wine properly or crazily<\/a>.<\/li>\n<\/ol>\n

     <\/p>\n

    So What\u2019s All This I Hear About \u2018Ice Wine\u2019?<\/strong><\/h2>\n

    Ice wine is delicious. It\u2019s also not frozen, but rather, it\u2019s a liquid wine which is the product of grapes that froze on the vine and were harvested while still frigid. In fact, that\u2019s what makes it so tasty. Much of the frozen water stays in the wine press, while the flavour molecules seep out into the maceration tanks. The result is an incredibly concentrated dessert wine, which is also very rare. The grapes need warm growing conditions<\/a>, and then a shockingly cold harvest. As a result, it\u2019s only possible to make ice wine in the Niagara region of Canada, and in special years in Germany. Grab a bottle if you see one.<\/p>\n

     <\/p>\n

    Does Wine Freeze In the Vineyard?<\/strong><\/h2>\n

    Freezing wine is actually part of making good sparkling wine<\/a>. In any bottle made through the traditional method, there will be sediment made of dead yeast cells and fine particles of grape skin. To get these out of the bottle, it\u2019s very delicately turned upside down over a period of several months – getting just a little more vertical each day. This infuriating task is another reason it\u2019s more fun to drink wine than to make it. Finally, when the sediment is at the cap, the neck of the bottle is frozen, and they very quickly open the bottle to remove the plug of sediment. The process means that some wine will be lost, which is why champagne bottles traditionally had foil all around the neck. It stopped people seeing that they weren\u2019t getting a full bottle!<\/p>\n

     <\/p>\n

    I Froze or Chilled My Wine and Now There are Crystals at the Bottom<\/strong><\/h2>\n

    Don\u2019t panic! Those are called tartrate crystals, which are harmless, and their presence or removal does not affect the taste of your wine. They often appear in white wine<\/a> which hasn\u2019t been subject to \u2018cold stabalisation\u2019, which is just a process of removing those crystals before the wine is sold. The potassium bitartrate that causes them is an inert, natural residue of the winemaking process.<\/p>\n

     <\/p>\n

    \n

    [cta_generico id=2584]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Sort of. Wine freezes at -6? to -9?, and commercially available freezers go as low as -18?. It\u2019s certainly doable. Yet the alcohol in the wine means that it still doesn\u2019t freeze as solidly or readily as water does, and so it would hold its shape only for a while […]<\/p>\n","protected":false},"author":3,"featured_media":16968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[344],"tags":[],"class_list":["post-14009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to"],"yoast_head":"\nDoes Wine Freeze Even If I Put it in a Freezer? | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"Sort of. Wine freezes at -6? to -9?, and commercially available freezers go as low as -18?. 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