Champagne in the fridge...

[tomstevenson]

The process of refridgeration also extracts moisture from the air, which in turn extracts moisture from the cork, further compromising the seal.

I liked Mr Dutton's anectdote and, of course, no one is suggesting leaving a wine in the fridge 13 weeks, let alone 13 years (although I dare say Randy C might!), but anomalies happen. My great aunt once gave me a bottle of Moet that her husband had put in her attic and he had been dead 14 years, so 14 years of the most humungous extremes of temperature imaginable, yet it was one of the finest preserved non-vintage Champagnes I had ever tasted. However, I don't recommend it!
Tom