So you are telling me that the taste of wine does not change over time as it is exposed to oxygen? Hum, I guess I should call all my chemistry professors and te

So you are telling me that the taste of wine does not change over time as it is exposed to oxygen? Hum, I guess I should call all my chemistry professors and tell them what shame all that chemistry is. You can find studies that say anything. I would agree that a large number of people including experts can get it wrong, on the other hand a spectrum anazlizer will prove that the make up of a wine changes as it is exposed to air and those changes is something your taste and nose can dectect. Also I have sat a completley blind tastings and watch as some where able to ID the grape (or mix) and the region it was from. I suggest you try it for yourself. Go buy Pinot Noir from let's say Burgundy France, CA Santa Cruz and Washington State. 2 different bottles from each area. Then take one set and taste taking care to note how they are different. Then have someone open the 2nd set from the same region and pour a taste of each. You should easily be able to pick which wine was from which region based on what you learned from the first tasting. This is no different then anything else that picks up the characteristics of the input. Grass fed beef vs corn fed for example. I promise you if you open a 62 1st growth and let us sit for an hour and then open the same bottle and pour a glass from each I will be able to tell you which is which. Heck the color of the wine even changes a bit as it is oxidized.