I was asked on our Facebook page if it is OK to freeze leftover wine to store it for later use. She also asked if it was OK to pour the contents into a plastic water bottle for later use. After I picked myself off the floor from consideration of this apparent blasphemy I wanted to truly think through the implications and to give this reader sound advice. 

Of course, there is always a short answer and a long answer. The short answer is on our Facebook page: http://www.facebook.com/PocketWineAssistant. The long answer is a bit more involved. First, what are the dynamics involved in freezing wine - what occurs, and what is the impact to the flavors and aromas of the wine once it thaws? The major issue is that alcohol and water freeze at different temperatures. Of course, water freezes at a temperature of 32 degrees F. Alcohol, on the other hand, freezes at a temperature of approximately 15 degrees F. The end result is that as the liquids freeze, the water crushed from the grapes will freeze first, followed later by the alcohol and a subsequent separation of the wine's components. There is some anecdotal evidence that freezing wine will not harm the wine, however as this has never been a recommended practice, there is not enough research to indicate if this practice is sound. The main known result for white wines is that freezing will separate the chemicals, resulting in some of the wine's natural acidity solidifying in the form of insoluble tartrate crystals. While this is not harmful, it may be unsightly - consumers may see the white crystals and think that something has gone terribly wrong - resulting in discarding of the wine. In fact, you may see the same result from storing some white wines in the cellar for several years. Martinelli Chardonnays are famous in my home for this effect. To remove the crystals, simply pour the wine slowly until the tartrate crystals are left with the last 1/2 ounce of wine in the bottle. As there is very little experience in the freezing of red wines for storage, the effect on tannins is not known. Tannins may also separate from red wines from long storage in the form of sediment in the bottle - and red wine sediment is in fact much more common from long storage than tartrate sediment in white wines. However, the effect on sedimentation in red wines after freezing is not known. Finally, there is also the issue of Unfreezing your red or white ice cube. Remember that there is less damage in the structure, flavor, and aromas of wine from gradual temperature changes. So, if you do - either purposely or accidentally freeze a bottle, it is best warmed slowly. First, put the wine into your refrigerator for 12-24 hours to allow the wine to slowly warm up to the refrigerator temperature - between 38-40 degrees F. Then, leave the wine on your countertop until the red wine warms to the proper drinking temperature. You may open the wine when the white wine is between 45-50 degrees F (colder for Rieslings, warmer for Chardonnays) and the red wine is between 60-65 degrees F (cooler for Pinot Noir, warmer for Merlot and Cabernet).

The second question deals with storage of wine in a plastic bottle. The main purpose would be store the remaining wine in a smaller bottle to prevent air from spoiling the wine. This is a legitimate concern. Remember that most wines are shipped in sanitized glass bottles - there is a reason for this practice. The main purpose is to avoid contamination of the wine from any extraneous source. While a glass bottle is sure to avoid any chemical transfer to the wine, a plastic bottle - depending upon the type of plastic - may add chemical contaminants which will cause off flavors or aromas to form in the wine depending upon how long it is stored. Our recommendation is to retain a couple of 375ml bottles in your cabinet along with a tight cork. If you have a 375 ml bottle with a screw cap, this will work fine - just add a bit more wine into the bottle prior to sealing to minimize exposure to air. If you have a little wine left over, feel free to enjoy it! And, always remember to wash the bottle out with filtered or purified water (such as distilled). This will ensure that you are not introducing chlorine or other contaminants that would harm the aromas and flavors of your wine. Pour your remaining contents into the bottle to half way up the neck - and then insert a tight cork. This will present a good enough seal to last for up to a couple of weeks. Remember - the wine has already been exposed to air which begins an oxidation process - however at least your stored wine will have no additional air to cause spoilage. The best method of storing wine in a bottle would be to use an inert gas such as "Private Reserve" or other brands on the market. This practice will insert the gasses into your bottle and force the lighter air out of the bottle. You then will seal the bottle with a tight cork. This method has been shown to preserve the aromas and flavors of wine longer than simply re-inserting the cork. And, finally, use the refrigerator. Cooler temperatures are known for preserving wine longer, particularly white wines. One final note will address wine 'pumps' which pump air out of wine. I have tried various brands and find that some of them do in fact help to preserve wine for a SHORT period of time (eg overnight). However, invariably, I have found a loss of aroma from this method. Remember that these pumps (e.g. Vacu Vin, Wine Saver, Metrokane Wine Preserver etc) pump air out of the bottle. I have almost always found with these products that the seal is not completely tight and that not all of the air is removed, resulting in continued degradation of the wine - which is why I will only use these devices for a very short period of time. I hope that this is helpful.

As always, 'Cheers'...