Originally Posted by
Gastrocnemius
I am going to guess that you have not worked as a Sommelier! The rapid chilling plays havoc with the bubbles as well as the flavour and aroma.
(There is a reason I have expensive temperature controlled refrigerators)
Ah yes, I was assuming that was also the reason (and it was cheap cava, and I don't do it often). I assume the freezer sleeves have the same effect. Wouldn't be stuck in a bucket of ice have the same effect too? (this is definitely getting Off Topic)