I don’t know if you can relate to this, but I have a problem finishing a bottle of wine. It’s just that I’m not a big wine drinker, and I usually call it a night after one or two glasses. The next day, I’m ready for craft beer or mixed drinks while that half-full bottle stares at me, making me feel ultra-guilty for wasting it. I’ve tried to cook with the leftover wine, but the timing doesn’t always work out. Which begs the question: Can you freeze wine to save it for later?
So, Can You Freeze Wine?
Although it’s unconventional, the answer is yes. You can freeze wine! The frozen wine won’t be quite the same when it thaws, so you probably won’t want to drink it straight out of the glass. That doesn’t mean you can’t use it to make wine coolers like sangria, and frozen wine is perfect for cooking, too.
Our favorite way to freeze wine is in ice cube trays so it’s pre-measured (about one ounce, or two tablespoons, per cube). We don’t recommend freezing wine in the bottle. It’ll take up too much room in the freezer, it’s hard to defrost and you’ll run the risk of the glass shattering in the frigid environment.
What Type of Wine Can You Freeze?
You can freeze any wine, from white to red to in between. Frozen white wine is perfect for making peach wine coolers while frozen red wine is ideal for sangria recipes. One of our favorite summer drinks is frozé (frozen rosé). To make it, pour a bottle of rose into a 13×9 casserole dish and scrape it into the blender when it’s frozen solid. Add a little lemon juice, a couple of cups of frozen fruit and a few tablespoons of sugar. Blend until smooth, adding ice cubes as necessary until the mixture is nice and slushy.
How Do You Store Frozen Wine?
If you use a lot of wine for cooking, feel free to leave the wine in the ice cube trays. If it will take longer than a week to get through the whole tray, pop the cubes out and store them in a freezer-safe bag. This protects the wine from absorbing other flavors from the freezer. You can also use this storage method to keep the cubes from sticking together.
How Long Can You Store Frozen Wine?
If you’re storing frozen wine in an airtight container or freezer bag, it should last between three and six months. After that, it’s still technically okay to use, but freezer burn can set in and dull the flavor.
How Do You Use Frozen Wine?
Frozen wine can be used straight out of the freezer when it’s frozen in small quantities. Simply add a cube or two to your recipe in place of cooking wine. The icy wine will melt as soon as it comes in contact with a hot pan, so it’s great for deglazing the pan after cooking steak or pork chops. You can also throw a few cubes into your favorite soup or stew to add a little depth of flavor. (Red wine is especially good in beef stew.)
Once you've tried this tangy, yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. —Susan Pursell, Fountain Valley, California
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This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. —Wayne Barnes, Montgomery, Alabama
My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. —Aggie Arnold-Norman, Liberty, Pennsylvania
Some of the many reasons I love this dessert recipe are: it's on the healthy side; it's easy to make; the recipe can be mostly prepared in advance of company arriving; and the presentation is lovely.—Jill Mant, Denver, Colorado
Every spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois
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Lindsay is a professional chef, recipe developer, writer and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her skills and experience with home cooks and food enthusiasts. She's passionate about using local, organic ingredients and teaching others how to incorporate seasonal food into their diet. Lindsay still cooks professionally for pop-up events, writes for several publications and is the co-author of two books about Ayurveda.