Can you freeze wine? Better yet, should you?
Can You Freeze Wine? Yes, and Here’s How
Updated on Nov. 28, 2023
I don’t know if you can relate to this, but I have a problem finishing a bottle of wine. It’s just that I’m not a big wine drinker, and I usually call it a night after one or two glasses. The next day, I’m ready for craft beer or mixed drinks while that half-full bottle stares at me, making me feel ultra-guilty for wasting it. I’ve tried to cook with the leftover wine, but the timing doesn’t always work out. Which begs the question: Can you freeze wine to save it for later?
So, Can You Freeze Wine?
Although it’s unconventional, the answer is yes. You can freeze wine! The frozen wine won’t be quite the same when it thaws, so you probably won’t want to drink it straight out of the glass. That doesn’t mean you can’t use it to make wine coolers like sangria, and frozen wine is perfect for cooking, too.
Our favorite way to freeze wine is in ice cube trays so it’s pre-measured (about one ounce, or two tablespoons, per cube). We don’t recommend freezing wine in the bottle. It’ll take up too much room in the freezer, it’s hard to defrost and you’ll run the risk of the glass shattering in the frigid environment.
What Type of Wine Can You Freeze?
You can freeze any wine, from white to red to in between. Frozen white wine is perfect for making peach wine coolers while frozen red wine is ideal for sangria recipes. One of our favorite summer drinks is frozé (frozen rosé). To make it, pour a bottle of rose into a 13×9 casserole dish and scrape it into the blender when it’s frozen solid. Add a little lemon juice, a couple of cups of frozen fruit and a few tablespoons of sugar. Blend until smooth, adding ice cubes as necessary until the mixture is nice and slushy.
How Do You Store Frozen Wine?
If you use a lot of wine for cooking, feel free to leave the wine in the ice cube trays. If it will take longer than a week to get through the whole tray, pop the cubes out and store them in a freezer-safe bag. This protects the wine from absorbing other flavors from the freezer. You can also use this storage method to keep the cubes from sticking together.
How Long Can You Store Frozen Wine?
If you’re storing frozen wine in an airtight container or freezer bag, it should last between three and six months. After that, it’s still technically okay to use, but freezer burn can set in and dull the flavor.
How Do You Use Frozen Wine?
Frozen wine can be used straight out of the freezer when it’s frozen in small quantities. Simply add a cube or two to your recipe in place of cooking wine. The icy wine will melt as soon as it comes in contact with a hot pan, so it’s great for deglazing the pan after cooking steak or pork chops. You can also throw a few cubes into your favorite soup or stew to add a little depth of flavor. (Red wine is especially good in beef stew.)
Recipes That Use Leftover Wine
Shrimp PuttanescaI throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California
(Here's what "cooking wine" really means.)
Parmesan Chicken with Artichoke HeartsI've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Here are some expert tips on how to cook with wine.
Burgundy PearsThese warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
Beef Osso BucoLooking for a great way to cook a tough beef shank? This beef osso buco recipe with gremolata leans on the slow cooker to make a comforting, saucy meal.
Parmesan RisottoParmesan risotto is a good way to get your feet wet if you love risotto, but have been too intimidated to make it at home. It's a relatively simple recipe, so you can focus on getting the technique right.
Peppercorn Beef Top Loin RoastA red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste Recipes Test Kitchen
Steak and Portobello MushroomsSteak and portobello mushrooms is a dish inspired by French cuisine, which is known for its rich, yet simple flavors. While this dish looks and tastes gourmet, it takes just 20 minutes to prepare.
Wintertime Braised Beef StewThis easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
Sour Cherry SorbetMy mother-in-law has a sour cherry tree in her yard that yields many quarts of cherries each June, and this is a great way to use some up. This frosty sweet-sour sorbet is a refreshing treat on a hot summer day. —Carol Gaus, Itasca, Illinois
Pot RoastOur pot roast recipe takes a tough chuck roast and braises it, transforming it into a tender, fork-friendly meal.
Chicken Sausage & Gnocchi SkilletI had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
Honey-Roasted Chicken & Root VegetablesWhen my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. —Kelly Ferguson, Conshohocken, Pennsylvania
Mushroom Pork ChopsMushroom pork chops are a one-pan dinner that will delight mushroom lovers.
Skillet Chicken with OlivesWhile I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. —Rosemarie Pisano, Revere, Massachusetts
Poached Pears with Orange CreamEnd the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. —Julianne Schnuck, Milwaukee, Wisconsin
Mixed Greens with Lemon Champagne VinaigretteSimple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. —Ray Uyeda, Mountain View, California
Pickled GrapesNo sour grapes here! Easy to make and even easier to eat, pickled grapes are a versatile way to preserve fruit and add a savory surprise to your dishes.
Chicken and DumplingsThis homestyle chicken and dumpling soup recipe is just like mom's with its classic mirepoix base and doughy drop dumplings.
Duck Breasts with Apricot ChutneyWhen serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste Recipes Test Kitchen
Chicken Thighs with Shallots & SpinachWhat could be better than an entree that comes with its own creamy vegetable side? This healthy supper goes together in no time flat and makes an eye-catching presentation. —Genna Johannes, Wrightstown, Wisconsin
White Bean and Sausage SoupWhite bean and sausage soup blends Mediterranean flavors, creamy beans, veggies and fresh herbs for an Italian-style bowl that's nutritious, filling and comforting.
Anise & Wine CookiesMy grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona
Spring Green RisottoOnce a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
Spicy Lemon Chicken KabobsWhen I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Chicken MarsalaTransform your weeknight dinners with this quick and easy chicken Marsala recipe. Featuring tender chicken breasts, earthy mushrooms and a rich Marsala wine sauce, this classic Italian-American dish comes together in just 30 minutes.
Chicken CacciatoreThis chicken cacciatore recipe is simple—it’s just chicken simmered with onions, bell peppers and mushrooms in a robust tomato sauce. But the ingredients combine to create a rustic stew with hearty, rich, complex flavors.
Chili Sauce ChickenChili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. —Marilyn Waltz, Idyllwild, California
Pan-Fried Chicken ThighsPan-fried chicken thighs are the easiest, tastiest weeknight dinner you can make. Dress them up with your favorite spices and sides and you have got a meal in a flash.
Cozumel Red Snapper VeracruzCozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, Minnesota
Slow Cooker Spiced Poached PearsSome of the many reasons I love this dessert recipe are: it's on the healthy side; it's easy to make; the recipe can be mostly prepared in advance of company arriving; and the presentation is lovely.—Jill Mant, Denver, Colorado
Beef & Mushroom Braised StewEvery spring, my family heads out to our timber acreage to collect morel mushrooms, and then we cook up this stew. We use morels, of course, but baby portobellos or button mushrooms or will work, too. —Amy Wertheim, Atlanta, Illinois
Three-Cheese FondueI got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
Sausage and Kale SoupItalian sausage and kale soup is hearty and filling with nutrient-dense ingredients like kale, white beans and a tomatoey broth.
Honeydew GranitaMake this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. —Bonnie Hawkins, Elkhorn, Wisconsin
Lehmejun (Armenian Pizza)This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough. —Tamar Yacoubian, Ketchum, Idaho
Warm Crab & Spinach DipIn Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania
Glazed Roast ChickenI like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. —Victoria Miller, San Ramon, California
Red Wine Cranberry SauceWe were feeling festive when we started our holiday cooking, but a bottle of wine was a bit more than we wanted to drink. I added half a cup to the cranberry sauce, in place of juice, and a new recipe was born! —Helen Nelander, Boulder Creek, California
Red, White & Blue Potato SaladTossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
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