Does anyone here really believe that opening wines for days in advance can typically result in great drinking wine on 3rd or 4th day???

I open wines for 2 to maybe 3 days on occasion but usually find them oxidizing by day 3 to the point that they are not as enjoyable.

Every once in awhile I am surprised. I recently had a 2003 Beckmen Block 6 that I actually liked better on day 3, but only because the fruit had receded and there was a ton of dark herbal character that came to the front. It had oxidized a little but that aspect was minor and tolerable.

I hear people talk about opening wines for days at a time but for the most part, this is something I try to avoid. Second day, I typically like, past that is a crap shoot with more losers than winners.

What do you think?