The old rule among oenophiles was that once you opened a decent bottle of wine or vintage port, you had to finish it within 24 hours before oxidation irreparably altered the taste and bouquet. That meant many a bottle of wine in home cellars remained unopened because there was no one to share it with. Plus, if only a glass or two was desired of a vintage bottle, that doomed the rest of the contents once it was opened. Pumping out the air and storing the bottle in the fridge would only extend its flavor for 2 to 3 days at most, and even then, the wine was never the same as when it was first opened.