The wine is less good on days 2 and 3 haha
But did you put it in a blender
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Perhaps too much agreement in this thread, so here’s a hard no.
We exchanged ideas about this in some other thread and when it comes to PN, which I’m regrettably not drinking enough of except Spätburgunder, I can see the point that few improve from day 1 to do 2. Nonetheless they can develop and change which doesn’t have to be for the worse. I shared an example in that previous thread of a Roty that was rougher more darker fruit and on the second day showed red fruits and a quite different profile, and a Lechenaut change fruit profile in reverse to the Roty. Both tasted/drank side by side.
I don’t enjoy stale at all, I sink those. I’m less sensitive to VA (can enjoy it within reason, especially with food)…
Good reductive red wines mostly drink better the second night. Few Nebbiolo wines drink worse on day two - often better (unless they are long decanted). Many high quality made Italian varieties - Dolcetto (few of them, but love the good ones), Sangiovese, Teraldego, Schioppettino and so on are often at least as good on day two/three (if not better) when PnP or slow-oxed. CF from Loire - can’t say quality wines are worse on day two. A recent 2013 Baudry was for sure better - the hollow mid-palate was not there on day two. Bojo is kind of like PN. I don’t have an opinion on other French regions - don’t drink enough of them to be able to say much more.
Old wines is different and unless it’s a quirky Nebbiolo I’d aim to have the wine sufficiently prepared and other options around to time and let the wine do its best on the night.
Excluding old wines, if a wine falls apart on day two I personally take it as a sign of a poor quality wine. Think of it as that pretty lady you end up going home with at 3am. The morning after make-up gone and daylight brings clarity… Are you as excited, or can’t wait for the ordeal to be over?
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It almost never happens in this house, unless I am solo and very busy. Or if the bottle is so lacking in expression that we put it aside and drink something else.
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you’re not opening enough bottles Neal!
No but I put my tender heart in a blender
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As I said above in response to someone else, that’s why I said “most”, not “all”. 
Of course, there are exceptions. They tend to be highly specific, as is demonstrated by your and others’ responses. Hence the qualification to my statement.
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Can you be more specific? Any particular German varietal wine?
I think he “slinked” over to the Cellar Tracker forum.
And lol (and +1) on the stale wine thing.
Riesling, esp. Spatlese or above
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Wrong. You need to drink two.
A small remark - most of the wines WBs drink are the exceptions 
Disregarding any palate shortcomings I might have, just as a reference - around 80-90% of all wines I drink and taste are consumed over 2-3 days at least. No surprise perhaps but few red wines make it till 5 days without starting to drop off, white wines on the otherhand…
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I have never had a Burgundy, red or white, that did not drop off the day after it was opened. I have had some California Cabernet that was actually better the next day (for example a bottle of Dominus that was probably 15-20 years old but was still too young).
What wines are you drinking that do not deteriorate after a few days?
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I’m in this camp.
Ideally, I open a wine when it is ready or near ready to drink then follow it over the evening. If it is a young wine that arguably needs time, if anything, I still tend to under-decant, partly for what Sarah says, and the other part is that I am very spontaneous with what and how I drink. Yesterday I opened the wine fridge with no idea what I wanted, a 96 Leoville Barton looked at me, and I grabbed it. That needed no decant, really, though I did open up with air in the glass. If I decant, it is atypical that I decant for more than 30-60 minutes.
Now all that said, Reynaud wants his Rayas opened 24 hours before drinking. I tried that recently with a Pignan 2012 and it definitely showed better, but I doubt I open any of the Rayas I have - these things are becoming rare and expensive - that far in advance. I will open them when ready , decant a bit, then follow over an evening. Just did that with a 2011 Fonsalette and it was gorgeous all the way through.
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I think Bdx may need more airtime than people on here recommend, though. I asked for recs on the 82 haut Brion and 86 Margaux and gave the wines more time than people recommended in the decanter and they still weren’t nearly ready. The last glasses from the decanter were by far the best.
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That 83 HB you sent me was singing right out of the gates! Not surprised that 86 might needed more air but I still would not decant hours before dinner, for me that is.
I’m the same way, but I admit I am usually very reluctant to put wine in a decanter anyway. How do you typically approach situations like that if you want to drink with dinner?
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It needed hours and hours more air.
Decant right away if you find it needs it, then drink slowly, small pours to let it open faster in your glass. Or do what we do and have several easy drinking bottles on deck in case you need to have a glass of something else in the meantime while you wait.
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This ^
Often we start with cocktails.
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