Whoops...

[Daniel]

Last night we were drinking Sauvignon Blanc, Goldwater.. A glass into our second bottle, we stopped drinking.. We left the bottle in the freezer over night. This morning the bottle was frozen but, not broken.. I tossed it in the fridge..

Q: Is it still drinkable.. Or do I need to drink another bottle before not caring..

Is this bottle skunked?

Edited September 21, 2006 by Daniel (log)

[Craig Camp]

Last night we were drinking Sauvignon Blanc, Goldwater.. A glass into our second bottle, we stopped drinking.. We left the bottle in the freezer over night. This morning the bottle was frozen but, not broken.. I tossed it in the fridge..

Q: Is it still drinkable.. Or do I need to drink another bottle before not caring..

Is this bottle skunked?

←

It should be fine as it was probably well cold-stabilized. Drink up as soon as you can.

[Daniel]

Thanks Craig,

Do you have any thoughts on Goldwater?

[TongoRad]

Is this bottle skunked?

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Daniel- it seems that you are thinking of beer, not wine. And even at that you are refering to a myth; wine does not have the isomerized hop oils that lead to 'skunking', a phenomenon caused by ultraviolet light. Let not your heart be troubled and do as Craig suggested.

For more beer info get thee to the Beer forum, or just read this article by Lew Bryson.

[Daniel]

I think my problem with Egullet is that I dont read alot..

I dont need to read an article if its going to tell me beer doesnt taste like crap if its skunked.. It has not stopped me under extreme situation...If, you tell me it doesnt happen to wine, I believe you..

Edited September 21, 2006 by Daniel (log)

[Craig Camp]

Thanks Craig,

Do you have any thoughts on  Goldwater?

←

Just taste it. If it sucks throw it out and don't do it again.

I have no thoughts on Goldwater. I just don't drink much California wine.

Edited September 21, 2006 by Craig Camp (log)

[snowangel]

Daniel, I don't drink much white wine (two glasses and I have a nasty and instant headache), so when we have it, I often have some leftover in the bottle, and regularly freeze it to use in cooking, and it has always tasted just fine when thawed.

[Fat Guy]

Some wines, they make from frozen grapes.

[Daniel]

Snow,

How do you freeze it? In the glass bottle or in plastique..

[TongoRad]

I think my problem with Egullet is that I dont read alot..

I dont need to read an article if its going to tell me beer doesnt taste like crap if its skunked.. Hasn't stopped me under extreme situations, but it wasnt my first chocie.. Bu,t if you tell me that doesnt happen to wine, I believe you..

←

(Aargh...you're making it tough, Daniel...)Without getting too far OT...

Your beer will taste (and smell) like crap if it is 'skunked' but the belief that refrigerating and then 'un-refrigerating' beer will lead to skunking is the myth. I assume you applied that myth to your wine when you originally posted. The term is most definitely beer-specific (and probably incorrectly overused) which is why I pointed out the article.

Whether or not freezing a wine will affect it is certainly an interesting question, but I just thought I'd put that second part to bed.

---

ETA: apologies if the attitude above comes across as a bit snippy, which is how it looks to me now in the light of day. That was certainly not my intent, just passing along some info.

Edited September 21, 2006 by TongoRad (log)

[Walter Moar]

Some wines, they make from frozen grapes.

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A friend of mine received a gift of ice wine, which... she prompty put in the freezer. I tried not to scream or think about how much it cost (she likes the sweet stuff so it was an easy gift) but when it was finally thawed and opened, it tasted just fine. In fact, I imagine it was better off than if it had spent a few months in the cupboard over the stove!

Edited September 21, 2006 by Walter Moar (log)

[Brad Ballinger]

Snow,

How do you freeze it? In the glass bottle or in plastique..

←

I don't know how Susan does it, but I freeze leftover wine in ice cube trays, and then put the frozen cubes into plastic freezer bags. I do this with red and white wines. When a recipe calls for a certain amount of wine, I put ine th number of cubes that amount to the volume called for.