Is Freezing Leftover Wine a Good Idea?

I was recently given a bottle of Chardonnay, a variety I don't usually enjoy, but decided to give it another shot, thinking maybe my tastes had evolved over the years. Spoiler: I still don't like it. I'm sticking with Sauvignon Blanc. However, I can’t bear to waste perfectly good wine. So, what should I do with an open bottle that I don’t plan to drink? Since I wasn’t in the mood for sangria or spritzers, I opted to freeze it for future cooking. That way, next time I make our favorite scampi dish, I won’t have to open a new bottle.

Can Wine Be Frozen?

The short answer? Yes. But wine freezes only when it reaches a temperature below its freezing point. If the temperature is too high, you’ll end up with a wine slush. Be sure to check your freezer’s temperature (it should be around 0°F, according to the FDA) and the alcohol content of your wine. The typical bottle of wine has an alcohol by volume (ABV) between 11% and 13%, which gives it a freezing point of around 22°F to 24°F (-5.5°C to -4.4°C). The sugar content in wine can also affect its freezing point, with higher sugar levels causing the wine to freeze at even lower temperatures. So, as long as your freezer is set to 0°F, your wine should freeze without any issues.

Freezing wine can alter its flavor, tannins, and alcohol content, so it’s important to use your judgment (and senses) when deciding if it’s still suitable for cooking. The old saying “only cook with wine you’d drink” is wise, but personally, I lean towards the mindset of “if it’s not offensive, it’s probably fine to cook with.” For example, if you're using a dry red wine for a dish like Rosemary Braised Lamb Shanks, I doubt you’ll notice much difference in the final result whether you're using freshly opened wine, frozen wine cubes, or even a budget box wine of the same variety. When you cook with wine, much of its complex flavors evaporate, leaving behind acidity, tartness, and occasionally sweetness, depending on the type of wine. When combined with garlic, onions, herbs, and other spices, even frozen or leftover wine will still do the job just fine.

How to Store Wine in the Freezer

Wine can be poured directly into ice cube trays, creating convenient flavor-packed cubes that are easy to pop out whenever needed. I've found it works best to leave the wine in the trays until you're ready to use them, as the cubes can sometimes stick together if you transfer them to bags or other containers before freezing.

Be sure to measure the amount of wine you're pouring and make a note of it, so it’s easy to use when you need it. The silicone tray I used holds about 2 to 3 ounces (1/4 to 1/3 cup) per cube. These measurements are ideal for adding to recipes like Wine Sauce for Seafood or Easy Baked Pork Chops. Frozen wine thaws quickly, but you can also toss the cubes directly into a pot or pan from the freezer.

Mason jars or freezer-safe resealable bags are also great options for freezing wine. I’ve found that wine frozen in mason jars can easily be scooped out with a spoon when you only need a few tablespoons, like for a quick weeknight clam sauce or your homemade kung pao chicken.

Creative Ways to Use Frozen Wine

Aside from using frozen wine for cooking, it also makes fantastic ice cubes for chilling drinks like sangria or boozy punch. You can even blend frozen wine cubes with fruit or juice to create a refreshing wine slushy. Another fun option is mixing the frozen wine cubes with soda for a frosty spritzer. Since freezing can intensify some of the alcohol flavors, it’s a good idea to pair it with something to balance it out.

Other Ways to Avoid Wasting Wine in Cooking

If you’re not a regular wine drinker but a recipe calls for it, opening an entire bottle just to use a small amount can seem wasteful. Freezing wine is one solution, but there are also other strategies to keep waste to a minimum.

Consider Small Bottles

Small bottles of wine, much like their sparkling wine counterparts that are perfect for cocktails (and undeniably cute), are a great option for cooking. The 187-milliliter bottles you find at the store typically provide about 3/4 cup (or just over 6 ounces) of wine. One bottle is enough for a simple Creamy White Wine Sauce, and two bottles—no leftovers—are perfect for making a savory Cioppino.

Keep a Box of Wine Handy

Many chefs and home cooks swear by keeping a box of wine in the fridge or pantry for both cooking and sipping. The sealed bag inside the box prevents oxygen from getting in, which helps keep the wine fresh for up to six weeks. It’s also an economical choice, especially if you use wine often or are making large batches of dishes like bolognese. For versatility, I recommend having a Pinot Noir for red wine or a Sauvignon Blanc for white on hand.

Top Wine Alternatives for Cooking

Looking to skip the alcohol or simply don’t have any on hand? Here are some great substitutes. Red wine can be replaced with a splash of red wine vinegar, either added at the end for acidity or earlier on for deglazing. Beef, chicken, or vegetable stocks work wonderfully in place of wine for adding depth of flavor. If the dish suits it, tart juices like cranberry or pomegranate can also step in, especially for braised meats where their sweetness complements the flavors. For a perfect balance, try combining substitutes. For white wine, vegetable or chicken stock, vinegar, and even fresh lemon juice are all excellent alternatives, offering that signature bright tartness.