and used in cooking? I have successfully used frozen wine in cooking, but that was wine put in the freezer in good conditiion. I've got a bottle of red, which was very good on MOnday (2004 Rioja), but now not as mellow to taste. It's not "gone off" but is a little 'vinegarry' and more like cheap wine. There's only about a glassful left, but I hate waste. Any opinions out there based on expereince? many thanks - now to taste the left-ove white in the fridge!!
if wine's been open too long and not good enough to drink, can it still be frozen
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