That you would try to foist off on the wine community the heresy that a wine can stand on the counter, with no protection whatsoever, and not oxidize and turn to vinegar. Gary...this is total heresy. Are you trying to ruin the sale of all the VacuVins and PrivatePreserve gas systems in the world?? God is going to punish you for this!!!
I'm not too surprised by your result, Gary. It's pretty consistent w/ what I observe for young wines. The oxidation rate in wine is so slow, that no significant oxidation takes place in a matter of days, maybe even weeks, for a young wine. For older wines, in a highly reduced state, this is certainly not true, though. I've had 10-20-30 yr old wines stand on the counter, and they are a dark/murky brown by the next morning. But young wines, mostly what you have is the loss of volatiles into the headspace. Sometimes the DO get better from several days on the counter. Sometimes, they just stay about the same. But don't tell the VacuVin people that. They got a good thing going!!