The wine expert notes that the structure of champagne is destroyed in the freezer. Additionally, the bottle may not withstand the expansion of the frozen liquid and explode.
Sommelier Fatima Balikoeva stated that champagne should not be stored or cooled in the freezer because chemical processes occur there that make its consumption simply dangerous to health.
Not to mention that a bottle of champagne can simply explode due to the increase in carbon dioxide pressure and the expansion of the liquid when freezing. The explosion will be silent, but very dangerous due to the flying shards.
"Even if the bottle hasn’t burst, the drink itself suffers significantly after being in the freezer. Partial freezing destroys the structure of the wine. The aroma disappears, the taste 'breaks': there is a wateriness or, on the contrary, a sharp alcoholic note," notes Fatima Balikoeva.
She also emphasized that if it is necessary to quickly and safely chill champagne, it should be placed in a container with ice and cold water, adding a little salt to speed up the process. Experimenting with the freezer is unnecessary.
