Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Do you have a question for Dr. Vinny? Ask it here...
Dear Dr. Vinny,
I was watching a wine segment on PBS and the wine expert was discussing freezing wine as a way to make it last longer. What are your feelings on this?
—Margaret M., Mt. Airy, Md.
I know some people who put leftover wine in their freezer for safekeeping, which they will later defrost and drink or cook with. I think that’s fine, but I wouldn’t consider the freezer an appropriate place for long-term aging of wine.
Please be careful if you put wine in a freezer. As it begins to freeze, the water will expand and start to put pressure on its container, so make sure the container has some headroom to allow for the liquid’s expansion. (This is one reason why putting a full bottle of wine in a freezer may not be a great idea—you run the risk of the frozen wine pushing out the cork or even shattering the bottle.) While the water content freezes at about 32 degrees F, the temperature will need to get down to about 15 or 20 degrees F for an extended period before the wine will turn into an ice cube.
Learn from the experts and get the most out of each sip. Take one of our online courses or take them all—from the ABCs of Tasting to in-depth seminars on Food Pairing, California Cabernet, Bordeaux, Tuscany, Sensory Evaluation and more.