I’m off for a few days, and in the spirit of research, I’m putting a trio of 2004 Napa Valley Cabernets in the freezer.
Nothing wrong with the wines: they’re great and were part of a recent blind tasting. But since I’m not going to drink them tonight while I pack my bags, I'm curious about how well they'll do in the freezer. (I'll reveal the results in a future post.)
Perhaps you remember my earlier post on freezing wine. Now I'm planning on following my own advice.
To recap a bit: A friend asked me how to deal with a bottle of wine that isn't entirely consumed in one sitting—an important consideration, especially if it's an expensive bottle.
Here's what I do:
If I plan to finish a bottle of red the next day, I simply re-cork it. Whites, on the other hand, can last longer (up to a week) if they’re kept cool in a refrigerator.
I also rely on an old trick: freezing the wine (red or white). I’ve kept wines for up to a week in the freezer, and they've tasted fine—as fresh and lively as the day I opened them. (For more on freezing wine, including a couple of tips, check out my previous blog.)
Have any of you ever tried freezing wine? If so, how did it turn out? Were you impressed with the results?
Marta Strickland — July 18, 2007 3:42pm ET
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