Reply to "How about cooked wine?"

Originally posted by redwine&redsox:
Hey, what temperature does champagne freeze?

Short of freezing a bottle of bubbly myself, here are some temperature points I found online:

Crystals begin to form: -4C/25F
For making sorbet: -22C/-8F
Disgorgement: -25C/-13F
Ideal serving temp: 7C/45F

Let the games begin, but be careful to point the top of the bottle away from people when popping the cork. The pressure inside a bottle of bubbly is about 4-5 atmospheres/80-90psi at 20C/68F, or about 3x the pressure in your car tires (unless it's an exceptionally hot day in Texas).