White wine does not freeze completely solid in a standard freezer. Due to its composition, it reaches a partially frozen, slushy state when stored at typical freezer temperatures. This is because the alcohol content prevents the entire volume from hardening into a solid mass. Freezing leftover wine is an effective preservation method, but understanding the science helps avoid potential issues.
Understanding Wine’s Freezing Point
Wine is primarily a mixture of water (70 to 90 percent of its volume) and alcohol. The presence of alcohol significantly lowers the temperature at which the liquid solidifies, a phenomenon known as freezing point depression. While pure water freezes at 32°F (0°C), standard white wine (10 to 14 percent alcohol) has a much lower freezing point, generally falling between 15°F and 25°F (-9°C and -4°C).
Since most home freezers are set to 0°F (-18°C) or lower, the wine will eventually freeze, but the process is not uniform. When the wine reaches its freezing temperature, the water component solidifies first, forming ice crystals.
This leaves the remaining liquid with a higher concentration of alcohol and dissolved solids, further lowering its freezing point. This results in a partially frozen texture where the water has crystallized and the alcohol-rich portion remains in a dense, slushy state.
Best Practices for Freezing and Using Leftover Wine
Freezing leftover white wine is a practical strategy for minimizing waste, but it requires transferring the liquid to a proper container before placing it in the freezer. It is unsafe to freeze wine in its original glass bottle. As the water content freezes and expands, the resulting pressure can cause the glass bottle to crack, shatter, or even explode, creating a hazardous mess.
The safest and most convenient way to freeze wine is by pouring it into freezer-safe containers such as plastic containers or, preferably, ice cube trays. When using any container, it is important to leave a small amount of space at the top to accommodate the liquid’s expansion as it freezes.
Once the wine cubes are frozen solid, they can be transferred to a sealed freezer bag or airtight container for long-term storage, which also prevents them from absorbing other freezer odors. The freezing process, while effective for preservation, alters the wine’s delicate flavors and texture, making it less suitable for drinking once thawed.
Frozen wine is best reserved for culinary uses, where the subtle changes in flavor profile are less noticeable. The cubes can be added directly to hot dishes like sauces, soups, or stews, or used to deglaze a pan while cooking, providing a measured portion of wine without the need for thawing.