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Jan 23, 2005 10:54 AM

Can you freeze red wine for cooking purposes?

  • l

I used some cabernet sauvignon yesterday to make a stew, and I have a lot leftover but I don't like it that much for drinking. My guess is that the answer to this is no: but can you freeze red wine and use it in the future for cooking purposes?

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  1. I would think you can, although I doubt whether you would want to drink it after the fact. But for flavoring a sauce or for other cooking uses it would probably be just fine.

    Try pouring it into an ice-cube tray and emptying the frozen cubes into a plastic bag. Each cube is 1/8 cup (2 Tbsps.), which makes for easy measuring when you use the frozen wine later.

    2 Replies
    1. re: Kirk

      Freezing wine for cooking purposes is a really good idea - wish I'd thought of that!

      And, don't be afraid to use this to preserve wine for future drinking too. One of my friends does this regularly, keeping halves for later consumption. According to him, it works best with young wines with the kind of structure that you would expect to be able to hold up/improve being open for a day or two. When they're defrosted, the condition is about the same as an open bottle left for a couple days.

      I believe the Wine Spectator had a piece about freezing wine a few years ago.

      1. re: Melanie Wong

        How about making gluhwein with your leftover red wine? I make it every winter when I have wine that has been opened for a few days.

        Red wine, lots of sugar, cinnamon, cloves, all spice and dried orange peel is a good start. Warm over low heat and enjoy. It gives a great smell to your home and is very addicting during cold weather!

        You can also find mulling spices pre-mixed at the market.

    2. j
      JK Grence (the Cosmic Jester)

      You definitely can. Use an ice cube tray, and measure out the wine in 1 or 2 tablespoon increments. Wrap well and freeze, then toss in as many cubes as you need (16 tablespoons to a cup) for your recipe. No need to melt them down first in most cases, the heat of the pan will do that nicely.

      1. r
        Reared on Home Cookin

        Here's an idea: I have not tried this or anything, but how about cooking it down and freezing the reduced liquid?

        Not a substitute for boeuf bourgignon, but might be useful as a quickie flavor additive in some sauces and things.

        1. Thank you for asking this question, I never would have thought of this!