Ben, your wine was good, and it was even better on the second day, but on the third day? WOW.
It seems crazy to me to let a wine open up this long, even with the cork stuck back in, but to each their own.
Here's what happens when wine meets the air👇
A little oxygen helps soften tannins, open up tight aromas to express themselves, and clarify flavors to be clearer and more expressive.
As long as the wine is open, it will continue to react with oxygen and eventually it will turn the wine bad, but everyone draws that line differently.
Some people like drinking my wine right after popping the cork, some after waiting 3 days. Neither one is necessarily right, but the two experiences can be VERY different.
