![]() ![]() Tartaric acid occurs naturally in wine, and when the liquid is chilled, the acid combines with potassium to precipitate out of solution. Sometimes called "wine diamonds," these resemble little shards of glass but are perfectly harmless. Incidentally, freezing can cause a visible change in the wine in the form of potassium tartrate crystals. The same issue applies to screw caps, which may become deformed if the frozen liquid reaches the rim, breaching the airtight seal. Because air is corrosive to wine, it's important to drink the bottle sooner rather than later. This can force the cork up and slightly out of the neck, allowing air to creep in. The more crucial concern in this case is with the seal on the bottle. But I'd be less inclined to store a previously frozen wine in a cellar for the long term. I've known people to advocate freezing a half-empty bottle as a way to prevent it from spoiling in the presence of air. Some people maintain they can taste a difference, but any change in flavour will be extremely subtle. Fruit juice and milk, for example, suffer little. Many liquids are reasonably tolerant to freezing. Mercifully, your wine should still be okay. The answer: Welcome to winter in the Great White North. The question: I accidentally left a bottle of wine in the trunk of my car and it froze. ![]()
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