The fact that wine goes bad after only a couple of days—three if it’s particularly sturdy—is wine’s ultimate, inexorable truth. Oxygen is the villain: once exposed to air, wine immediately begins its transformation into vinegar. Humans have experimented with various means to slow this process since we started making the stuff some nine millennia ago, yet the majority of the world’s wine bottles are still sealed with a hunk of tree bark—effective, but certainly not perfect; once that cork is removed you’ve got to drink fast.