Leave your wine an hour, It will open up, fruit notes become more fragrant, secondary notes both expose themselves and soften pleasently to the palate.
Leave your wine a day, and primary notes and tannins have softened, oxidation has taken effect, be it adding sherry or raisin like complexity.
Leave your wine three days, the fruit has gone, aromas oxidised to the point of ‘stale’ and you’re well on your way to having an overpriced bottle of vinegar.
Boys and girls, just listen to Andre.
Grape 1368 