Freezing wine

[jgm]

I recently read a tip in a magazine that indicated you could freeze leftover wine for later use in cooking, such as saucemaking. Does anybody do this? It certainly would be handy, since I'm the only wine drinker in the house. But I'm a little suspicious.

Thumbs up? Thumbs down?

[snowangel]

I do it all the time. I can't drink white wine, so when a buy it for cooking, I freeze what's left over in ice cube trays. Sure beats pitching 1/2 a bottle of good wine.

[s'kat]

I freeze any leftover wine (a rarity!) into cubes for just that reason. I haven't noticed any problems with it, though I wouldn't do a beef burgundy, for example, with frozen wine.

[Brad Ballinger]

For cooking, no problem freezing it. But if you do the ice cube tray thing, you may want to wrap your trays in a plastic bag. Some refrigerators contribute to ice cube evaporation, and it would be pronounced with alcohol. Also, your freezer is not odor-free, so that's another reason for a airtight seal.

If you do anything at all with red wine reduction sauces, you can make such a sauce ahead of time, and then freeze the reduction in an ice cube tray. That way, you can only take out as much reduction as you need for a particular preparation.

[bbq4meanytime]

freeze leftovers in 2 cup and 1 cup Ball jars, solves the portion, evaporation and odor absorption problem. For cooking, frozen wine is fine.

[snowangel]

Should have mentioned that after the wine is frozen, I pop the cubes out and put them in a double zip lock bag.