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There are two reasons why we decant wines: To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8 â 12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process.
Wine is 85 to 90 percent water, so it freezes at about 20 F (-6.7 C) -- the water freezes first at 32 F (zero C) and then the alcohol after that [source: Wine Spectator ]. It'll be slushy for a while before it becomes solid. A word to the wise: Don't freeze wine in the bottle.