Important Wine Tip of the Day
Warning: If you're a snooty sommelier, please do not read!
I have a secret. It's not something you'll read about in Wine Spectator, nor is it likely that your most educated wine buddies will divulge this little tidbit.
French champagne can resurrect from the dead even after it has been frozen. A few weeks ago, we celebrated our 27th wedding anniversary. Since we don't know anyone who has been married for that long (to the same person that is!), it was definitely an occasion to celebrate. We headed to one of our favorite Sonoma County restaurants, The Farmhouse, and had an extraordinary meal. We ended up taking home a half bottle of champagne and threw it in the freezer for later. Well, later never came. Lucky for us, the bottle remained frozen and intact, next to the waffles and vanilla ice cream.
Last night I stumbled across the long lost bottle. I reluctantly took it out and let it defrost. After an hour or so, I'm pleased to say my Monday night instantly became more festive. Believe it or not, the bubbles were still bubbly and the flavors still appealing. While there were a few floaties here and there, it was surprisingly tasty.
Now I'm not recommending you freeze champagne for later use. This can actually backfire, causing quite a mess. On the other hand, don't fret if you make the same mistake I did. As long as the wine has room to expand and because the temperature is cold enough to capture the bubbles in solution, you should be fine.
And, with the price of good champagne what it is, it's worth a try.
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