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Leftover Wine: Can It Be Frozen For Cooking Use Later?

I have a couple of very good bottles of wine left over from a dinner on Saturday night. They were both vacuum-sealed on Saturday night, but last night my sister had a glass from one bottle and opened both to see which she preferred. I didn't notice that they hadn't been re-pumped or even recorked until this morning. I tasted one and it was fine.

My question is: Can I freeze these wines for use later in cooking? I know nothing about freezing wine, not even if it's ever done.

All advice gladly accepted.


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  1. Wine can be frozen - put it in a plastic bag or other non-glass container. There will a slight but not signifigant change in the acidity. I've a couple accidental freezings with wine bottles; the corks tend to get forced out and I heard that the glass may break. The wines with the vacuum seal though should last a good while.

    1 Reply
    1. re: alwayscooking

      Thanks a lot. I'm about to start the experiment.

    2. I freeze leftover wine in an ice cube tray, and once it's frozen I transfer the cubes to a freezer bag. My tray makes 2 oz cubes, so it's easy to pull out the right amount for a recipe

      1 Reply
      1. re: bex109

        Ice cubes are the best. I use them all the time. Any wine, 2-3 per small snack baggie. I pull out one or two per use. Great way to use them. Been doing this for years and I love it.

      2. Also if you freeze them in cubes, add to club soda with a fresh lime wedge. Makes an easy wine spritzer, being alcohol based they melt very quick ... They are great for a simple drink

        1. I honestly don't understand why you don't drink them, especially if they are "very good." It's a great excuse to have a friend or two over.

          2 Replies
          1. re: mojoeater

            Beef stew, lots of other dishes, briased ribs and sauces everything great use too. But you can still freeze and then use when ready.

            Mine would probably get drank however, :) Either or. You can still use, don't waste.

            1. re: mojoeater

              I'm only allowed a couple of glasses of wine a week because of a medication I take. It's sad because I don't even buy red wine because it doesn't keep as well as white. This red wine was for a big dinner party we had last weekend.

            2. It's actually pretty good to drink after freezing as well. Didn't believe it until I tried it .

              8 Replies
              1. re: 18465

                Never tried drinking, but used in sauces is wonderful, besides the alcohol content is removed.

                1. re: kchurchill5

                  "besides the alcohol content is removed."

                  How so?

                  1. re: Melanie Wong

                    I meant once you cook the wine in a sauce, the alcohol content is basically removed to an extent. You end up with just flavor. I may be wrong, but from what I understand once cooked for a short period, the alcohol burns off and you are left with the flavor not the alcohol. I think I remembered you said in a post that you could only have limited alcohol that is why I mentioned it. Sauces cook for a bit so the alcohol would be burned off leaving you with a great taste.

                    I may be wrong but check this out:

                    Describes when cooking how much alcohol burns off when added to recipes.

                    1. re: kchurchill5

                      That's not true and can be dangerous advice for someone who must avoid alcohol because of a medical condition.

                      Alcohol never burns off completely. Your own chart confirms this.

                      It depends on the method of cooking and how long it's cooked for but a significant amount of alcohol can remain in foods cooked for relatively long periods of time.

                      1. re: C. Hamster

                        Thats why I said most burns off and why I included the chart. She said she could drink some so I thought I would give the chart so she new, I also depends on the alcohol being used and the type of dish.

                        I know that a small amount 1/4 cup for a large amount of sauce with a very low alcohol percentage to begin with does mostly burn off. I wasn't misleading anyone that is why I included the chart to show that.

                        1. re: kchurchill5

                          With all due respect, the wording of your post was unclear, especially saying "I may be wrong, but from what I understand once cooked for a short period, the alcohol burns off and you are left with the flavor not the alcohol" which suggests that there is NO alcohol left.

                          It's a common misconception that alcohol burns off during cooking.

                          "I know that a small amount 1/4 cup for a large amount of sauce with a very low alcohol percentage to begin with does mostly burn off." <-- in actuality, it may or may not burn off, depending on how you cook it and for how long. The rate of burnoff doesn't depend on the amount used.

                          People that have medical conditions where alcohol is an issue need to know that there could be a significant amount of alcohol left over in even cooked foods.

                      2. re: kchurchill5

                        Sorry, I thought you meant that freezing removed alcohol from wine, since 18465 mentioned drinking it. Cooking will reduce the alcohol content, but not completely.

                2. If you are going to use them for cooking I think it's okay just to leave them in the fridge. I've left bottles in there for months with no noticable ill effects when used in braising and sauces.

                    1. It's actually one of Nigella's top tips. She actually tips leftover wine from glasses and freezes that too. If it's good enough for a domestic goddess....

                      1. According to stilltasty.com ( food storage reference site) you can freeze it for cooking purposes:


                          1. re: BigLouie

                            The higher the alcohol content that more difficult to freeze.

                            Plus there's no real reason to freeze sherry. It lasts for a very long time in the bottle stored in a cool place.

                            1. re: C. Hamster

                              I wouldn't freeze sherry or marsala. I only freeze some leftover whites or red.

                              My sherry in FL, hot weather did not last on the counter. We have no cool place. The fridge. And it did very well.