Vidal Blanc Cold Stabilization Potential Disaster

[havlikn]

I have been cold stabilizing some vidal blanc for a couple of weeks. Yesterday morning I went downstairs to see the top layer of the wine had turned to slush/ice and pushed the stopper out of the carboy. The wine was protected through Thursday night because I had checked it.

I immediately brought the wine in and fixed the stopper issue, but I am now concerned that the wine may have oxidized. Thoughts?

I reracked the wine off the wine diamonds last night and hit it with some campden, crossing my fingers that everything works out.

 

[Rocky]

How does it taste? I doubt you will have a problem.

 

[sour_grapes]

As I read your post, I think the stopper could have been out only overnight. And this exposed only a small, slushy cap to the air. The ice cap will significantly slow the oxidation. This will totally be fine. (Even if I misread your note, and it was longer than overnight, I am sure it will be fine.)

 

[havlikn]

Rocky, it didn't taste off. Hoping for the best here.

 

[GreginND]

I don't think you will have any issues with it.