The freezing point of wine is approximately 14 to 18 degrees Fahrenheit, but the exact freezing point depends on the wine’s alcohol content. The freezing point of a liquid decreases as the alcohol content increases.
The freezing point of water is higher than that of wine at 32 degrees Fahrenheit, and the freezing point of ethanol is lower than wine at negative 174.6 degrees Fahrenheit. Most of the wine bought in the United States has an alcohol content close to 13 percent because anything 14 percent or higher is taxed at a higher rate. Other ingredients in wine, such as sugar, can lower its freezing point but only slightly. Ingredients in wine sometimes separate during freezing, so it is recommended that the bottle is swirled after it is defrosted to mix them again.