Chilled my rosé in the freezer a little too long – what’re the chances it’s okay?

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Chilled my rosé in the freezer a little too long – what’re the chances…

Chilled my rosé in the freezer a little too long – what’re the chances it’s okay?

Meant to quickly cool this down but forgot about it for an hour and it’s now quite like sleet or slush, not entirely frozen but some parts are.

Worth waiting for these bits to melt and then opening, or will it definitely not be good now?

submitted by /u/Additional-Sun3730 to r/wine
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