[_ph_]

No surprise as one is supposed to air the wine before drinking. So the wine needs some oxgen to get to its best. The question only is: when is the optimal point reached? Depending on the wine and if you don't explicitly air it, it should indeed take till the next day to get to its best.

Fun fact: while it is said that whisky doesn't need to breathe, I always find freshly opened bottles somewhat disappointing and do think they get a little bit better over the first week open and then stay at the level for long times.