Finishing the unfinished business

It looks like my dilemma of how to keep an unfinished bottle is nearly solved. It is a surprisingly simple yet viscerally unacceptable answer: freeze the wine.

I wouldn't have believed this could work, except I read it in James Laube's blog on preserving the remaining part of the bottle. He said freezing worked very well, so into the freezer it went. The results were

1. Bottle 1 tasted just fine the next day
2. Bottle 2 seemed fine, I don't remember
3. Bottle 3, Marquis Philips 2004 Sarah's Blend was stressed tested. We drank one glass the first night. Freezer. The second night, Sarah didn't wait for it to thaw fully and poured a second glass, which was probably more alcoholic and juicy as that thaws first with frozen water staying solid the longest. Re-froze the rest. The third night it thawed somewhat, I poured a glass, but I was sick and so that glass wasn't drunk. So I poured it back into the bottle and refroze the rest. The fourth day, I let it thaw fully and finally had a glass. It was still fine, with none of the pruney, oxidized flavors typical of day old wine. It may not have been 100% but it was probably 90%, which is much better than leaving it out overnight.
   

A huge success.
James Laube even microwaved a bottle to help thaw it with little adverse affect. I can't quite bring myself to do this yet, but it seems blasting the wine with freezing and microwaves is far less damaging than letting oxygen do it's thing. Strange, but good to know.