Like ripe avocados and Joba Chamberlain, open wine goes downhill fast. At first, the decline is subtle. Aromas become less intense, and fruit flavors that originally jumped out of the glass lose their hops in a hurry. After that, things start to spiral, and the wine begins to smell more like vinegar than vermentino. So the $64,000 question (or $20 question if that’s more your speed) is: when exactly does all this happen? And the answer is: it depends on the type of wine.