What Temperature Does Wine Freeze At?

Wine freezes, but not at the same temperature as water. A typical table wine with 12% to 14% alcohol usually begins to freeze somewhere around 15°F to 20°F (-9.4°C to -6.7°C). That range is not a single fixed point. Alcohol, residual sugar, and dissolved solids lower the freezing point of the water in the wine. A 5% ABV wine will freeze sooner than a 12% ABV wine, and a fortified wine such as Port or Sherry, often 18% to 20% ABV, can get colder before ice forms. Sweet wines also resist freezing longer because sugar interferes with ice crystal formation.

Why Wine Does Not Freeze Uniformly

When a bottle gets cold enough, water is usually the first component to form ice crystals. As ice forms, it leaves behind a liquid that is more concentrated in alcohol, sugar, acids, and tannins. The ice itself is mostly water and tastes weak; the unfrozen portion tastes harsher and more alcoholic. This separation is why a wine can look intact after thawing but still taste different. The balance of aroma and flavor has been disturbed, and the wine may seem flat, hot, or disjointed.

What Freezing Does to the Bottle

Freezing also creates physical risk. Water expands as it turns to ice. If a bottle has little headspace, that expansion can push the cork outward or crack the glass. A pushed cork breaks the seal and lets oxygen in, which can oxidize the wine after thawing. A shattered bottle is an obvious loss, but a cork that has moved even slightly can be enough to spoil the wine. Upright bottles with normal headspace are less likely to break than overfilled bottles, but no glass bottle is immune to repeated or deep freezing.

Can Frozen Wine Be Saved?

If a bottle freezes, thaw it slowly. Move it from the freezer to the refrigerator first, then to a cool room once the ice has melted. Do not use hot water, a microwave, or a warm radiator. Rapid heat can stress the glass and further disrupt the wine. After thawing, check the cork and bottle. If the cork has pushed out or the glass is cracked, use the wine for cooking rather than drinking. If the bottle is intact, taste a small sample. A wine that smells oxidized or tastes sharply alcoholic may still work in a sauce, stew, or marinade, but it is unlikely to be enjoyable on its own.

How to Prevent Wine From Freezing

Prevention is simpler than repair. Store wine at a stable temperature between 45°F and 65°F (7°C and 18°C). A basement closet away from exterior walls, a wine fridge, or a dedicated cellar works better than a garage, shed, or car. Those spaces can drop below freezing in winter and heat up in summer. If you live in a cold climate, keep bottles off concrete floors near exterior walls, monitor the storage area with a thermometer, and bring wine indoors before a hard freeze. When transporting wine in winter, do not leave it in the car. A cold snap can turn a short errand into a frozen bottle.

The Short Answer

Yes, wine will freeze. Most table wines freeze below 20°F, but the exact point depends on alcohol, sugar, and dissolved solids. Freezing can separate the wine, push corks, break bottles, and permanently change flavor. If a bottle freezes, thaw it slowly and assess the damage. If the seal is broken, cook with it. If the seal is intact, taste before serving. The safest approach is stable, cool storage well above freezing.