I disagree with this. IMHO, young top-tier ageworthy wines that are put on an inert gas preservation system improve for at least 2-3 days, and often as long as 4-5 days if the wine really needed to be open for a few hours to open up. Obviously, if a we're talking with a wine with 10-20 years of bottle age on it, drinking it sooner is better, but most better restaurant wine lists are full of things like 4-5 year old red Bordeaux and recent vintages of California Cabs or Burgundies, or similar quality stuff from other places - but it's mostly current releases - and all of these wines could use a bit of exposure to air. If I'm drinking a 5 year old classified growth Bordeaux, or a 3-4 year old California Cabernet or Argentine Malbec, or Aussie Shiraz, I'd prefer to drink it after it was on a gas system for 2 days, as opposed to 2 hours. It would certainly be nice to know about how long it had been opened if that info was available - but my issue with most restaurant wine lists, particularly those laden with top-notch reds, is that the wines are served too young, and without enough airing. Putting a bottle on an inert gas system that might last 2-5 days in a typical restaurant setting when served by the glass actually improves this situation - sometimes noticeably.