Cryo is good for wine, too

Forgive me, but, isn't it—cryoing in your “beer?”

And, wait a minute, I remember ads for Bush beer that...that...haven't heard much about it lately, though, since Halliburton bought it.

Indeed, Matty, how is the PRAT of his bark? While the pooch thaws, I believe you can use him as a rear-reflection sound trap as long as he is not placed near any electrical outlets.

Woof! er! Woof! er!

Vvrinc... that was pretty funny!! :-)

I froze some leftover 2001 Seghesio Old Vine zinfandel last weekend while I was away in Florida. I came back on Monday, pulled out the bottle from the freezer, and let it thaw and warm up until Tuesday evening. I shook it up (just in case there was some separation), and it tasted great!

The only thing is that something precipitated out, so the last part of the last glass was cloudy. I don't know what this precipitate is, but others who have tried this (including one of the editors of Wine Spectator) have noted it. So, "cryo" away!