I only use the olive oil method on the herbs I use in Italian cooking, where I would use olive oil anyway. I pack the chopped herbs in as tightly as I can, and only end up using maybe a teaspoon of oil for a cube. It is just enough to make them hold together in a cube shape when frozen. If it is a strong-flavored herb (like rosemary), where I wouldn't want an entire cube of it, just fill the cube space halfway and make half cubes.
I've never tried freezing either garlic or wine.
