Whether it’s the thrifty, resourceful spirit that’s arisen in times of quarantine, or simply the sort of knowledge that we all eventually come around to by spending this much time in our kitchens, we’re learning that a whole lot of items can be frozen for later use, whether it’s stuff we never would have thought of before (veggie scraps,牛奶）或我们被明确告知永远不要冻结的事情。葡萄酒属于后一类。我的大学宿舍冰柜多久在我短暂地将瓶子放在那里放松之后，变成了碎玻璃的粘稠巢，只是忘记了它直到第二天？
当然，那是因为我冻结了整个该死的瓶子。液体在玻璃容器内部膨胀，并将墙壁向外迫使，从而导致瓶子破裂。但是你能安全冷冻葡萄酒，然后Bon Appetit解释如何做，所有可喜的名人厨师尼格拉·劳森（Nigella Lawson）都应有的荣誉。
埃里克·金（Eric Kim）解释了他是如何受到“娱乐性”情节的启发尼边叮咬, in which Lawson walks viewers through some tips for post-dinner cleanup: “At the end of her illustrious dinner parties, she takes any vino left over in the bottles (and sometimes, admittedly, at the bottom of people’s glasses) and transfers it to small freezer bags.” Kim prefers to pour the wine into ice cube trays, which creates more uniformity and easy transfer once you decide to dig them out of the freezer and use them in a recipe. No matter which method you use, let it be known that you never have to waste a drop again.
曾经解冻的冷冻葡萄酒可能最能用于烹饪中，而不是直接作为饮料而直接用作饮料。但是金正日指出，在夏季，冻结的剩菜玫瑰可能会很好地适合一杯杂物，因此有人应该真正研究并报告结果。我会的，但是我从来没有玫瑰花在瓶子里冻结。