Wine is almost always better the second day opened

I'm never shocked anymore to realize that after a day spent waiting in my refrigerator, the bottle of Cabernet I opened seems to taste better after being exposed to oxygen for a night. I'm not a scientist so I have no idea as to the chemical exchange that takes place with wine and oxygen, but the proof is in the bottle and it just tastes smoother and more balanced.

Now I'm not suggesting that you take every bottle of wine and open it a day before consuming, but what I do suggest is that with your big reds such as (Cabernet, Brunello, Shiraz, and most Clarets) that you save at least half the bottle for the next day. I can't tell you how much this technique has changed my perspective of some wines which were hardly drinkable the first day opened.