If your champagne has been in the freezer for too long and is completely frozen solid, there is a risk that the pressure from the expanding ice could cause the bottle to shatter or explode if left at room temperature. To prevent this from happening and save your champagne, follow these steps:
Remove the champagne from the freezer: Carefully take the frozen bottle out of the freezer and handle it gently to avoid any sudden movements or impacts.
Keep it upright: Ensure the champagne bottle remains in an upright position. This will prevent the frozen sediment from mixing with the liquid when it thaws later.
Thaw slowly in the refrigerator: Place the frozen bottle in the refrigerator. Allow it to thaw slowly over several hours or overnight. This gradual thawing process helps to minimize the pressure change inside the bottle, reducing the risk of the glass shattering due to rapid expansion.
Don't shake or agitate: Avoid shaking or agitating the bottle while it's frozen or during the thawing process. Shaking the bottle can dislodge the frozen sediment, leading to a less pleasant drinking experience later on.
Patience is key: It's important to be patient during the thawing process. Do not attempt to speed up the thawing by using warm water or other external heat sources, as this can cause uneven thawing and increase the risk of the bottle breaking.
Refrigerate before serving: Once the champagne has thawed completely, transfer it to the refrigerator for a few hours to chill before serving.
Keep in mind that although the champagne may still be drinkable after thawing, the texture and taste might be slightly altered. Freezing and thawing can affect the carbonation and overall quality of the champagne. As a result, it may not be as bubbly or flavorful as it was before freezing. However, if you follow the steps above, you should be able to salvage the bottle without it shattering.