Sometimes, we just want a glass of wine and don't want to waste the other wine in the bottle.  The old two-piece solution was frequently not convenient, and the pieces were difficult to store together. We wanted to bring a simple, useful and durable solution to you to help you enjoy your wine and keep it fresh when you store it for later.

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https://www.amazon.com/dp/B07WJV5SD4

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What is Wine Oxidation?

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According to VinePair,..."too much oxygen can lead to oxidation, the degradation of wine due to an abundance of oxygen. This can happen during the actual winemaking process or even after the wine has been bottled. Basically, all oxygen needs is a simple catalyst for the reaction to occur. Anthocyanins and phenols, two components of wine, are very susceptible to oxidation. When oxidation takes place, the wine’s pigmentation will decrease and loss of aromas and flavors will occur. Think of an apple that’s been sliced and left out too long; the abundance of oxygen causes the flesh to brown, the aromas to dissipate and the flavors to disappear. Same thing goes for oxidation in wine."

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Translation: Your wine will taste horrible and you will be pouring it down the drain

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VinePair also writes on the benefits of a controlled oxidation: "It’s true — wine does need oxygen. The whole “let the wine breathe” phrase isn’t total nonsense; introducing oxygen to a newly opened bottle of wine or a freshly poured glass (hence, why we decant and swirl) is entirely beneficial. The moment that wine encounters oxygen, it begins to break down, or “open up,” as many people say. Oxygen allows the aromas in wine to become more present, making it easier to identify what exactly you’re smelling. Introduction of oxygen also softens the mouthfeel of wine; this is due to the breaking down of tannins, the cause of that harsh, dry sensation you may feel along your cheeks and tongue. This practice is extremely beneficial in young reds, whose bright acidity and gripping tannins can seem austere and unpleasant at first."

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Sealing a bottle with a vacuum stopper and removing most of the oxygen (you can never remove it all), helps slow the oxidation process and prolong the life of the wine.