The finished product was just a tad bit slushy. Almost like a Mimosa Slushie (hmm...next idea...)
Lesson learned: I will add champagne (or any type of alcohol) towards the END of the freezing process, and not at the beginning. This obviously impedes freezing.
Otherwise, the flavor of this recipe was amazing! I had some 4 days later and it was as champagne-y as EVER!