Your voice is what I was wanting to hear, thank you.
I still would appreciate some real hand experience with this.
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Lol Alan is perpetually discounting the effect of oxygen in a bottle based on scientific formulas. Sadly those of us who drink a lot of wine know differently.
I think what I’ll do is buy a sixer of something like Ridge Geyserville and pop and immediately re-cork five and drink them at various time points.
I drink a lot of wine, but have never done this.
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lol, I’m not saying I guarantee the wine, just that I think there’s a pretty good chance it will be fine. If it were something more rare and valuable, my confidence percentage might be swayed, just because of the expectation value for loss; but for a wine like this, run the experiment!
Closest I’ve come is some bottles that arrived having been partially frozen, and corks pushed out half way. I hammered them back in, put them in storage, and haven’t thought much about it. Will see when I open them 
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Haha of course we’ve never done this. But I’ve at least opened bottles accidentally and corked them up for a day or two. They taste just like the bottles I drank half of and corked up for a day or two.
What if - horror! - oxygenated wine shows better?!
I’d be most worried about the cork not resealing or being secure. I realize it doesn’t help on the bottle just opened by mistake, but If you have a corking machine, simple hand corkers available at home wine making store, brick or online, it’s easy. I have one and I’d use a new cork and treat it as unopened. The headspace gas during a cork swap is inconsequential.
I have an old french tabletop model, but this one is cheap and would do the job.
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Interesting…I would not expect that
Wineries recorking old vintages deal with this all the time. what is it that they do? I think they give it a squirt of inert gas, but don’t actually know for sure.
I think you got your answer. Lots of opinions, but no one actually knows. FWIW my gut votes with those that say drink it sooner than later. Maybe make bolognese next weekend. You should be able to find the hazan recipe using search on here.
When wineries do late vintage re-releases they sometimes put a fresh cork in the bottles. Does anyone know how they do that?
Here’s how Penfolds does it. A lot more exposure to air than just accidentally pulling the cork and shoving it back in 
I may be alone here, but I think if you drink the wine in the next year or so it will be fine.
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Alan- re: frozen bottles with corks pushed about half way out. This happened to me many years ago with a case of Garrestson wine - mixed whites and reds (rhone varieties). I drank them over 2-3 years and all were fine - no oxidation whatsoever.
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To the comment above regarding the perceived ease of replacing the cork somehow indicating that the original closure was less than ideal, I often double decant bottles and rarely find it difficult to replace a recently removed cork so I didn’t view this as anything different.
I would accept the loss and reopen it this weekend and enjoy.
Note the squirt of nitrogen and CO2 in the Penfolds video. Again, one could do this oneself with a squirt of the argon from your Coravin. Is it necessary? Maybe not for the short term, but if you were going to wait on that bottle for a few years, I would certainly think it would be desirable.
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Yes, as well as recorking with an actual bottling line, including vacuum.
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If Emidio Pepe can do it successfully why couldn’t you?