A question about freezing something called "leftover wine", whatever that is.

[HuffwardlyRouge]

I am sure I've seen a tip that if you have something called "leftover wine" you can freeze it in cubes and then add the cubes to stocks and sauces as and when.

Does the "leftover wine" actually freeze hard, like water? Or does it stay a bit slushy?

An exceptional circumstance in our house too, but it does freeze, not quite as hard as ice cubes made entirely from water but not slushy either.

LOL red wine when defrosted is prob only good for cooking but defrosted white wine is perfectly nice to drink IME

Thanks both.