Is it possible to over aerate a young red wine?

Would leaving a young red wine (fifteen years old max) in a stoppered decanter for a week or more cause any degradation of the wine's taste?





I've heard that sometimes wines loose their flavors if they're over aerated, but I get the sense that this only happens to older wines.





Thanks a bunch for your help.|||I'm told aeration does little for the wine (much less than popularly believed), and in fact from my own testing, I have found that to be the case. Concerning a whole week however... I don't know specifics, but my opinion is that it might effect the flavour the tiniest bit. How tight is the stopper? Where are you storing it? I would make sure the stopper is quite tight and store at room temperature in a room away from the kitchen. Just personal opinion there, take it or leave it. Wine never stays opened in my house for long. I have, however, heard of people leaving it out unstoppered for a day or more with no complaint.|||If it was bad wine to start with it might. My husband is French; we leave wine out all the time and it does not go bad. It's better to put the cork back in it.|||WINE STARTS TO DETERIORATE DIRECTLY AFTER OPENING IT. HOW EVER SOME BIGGER YOUNGER WINES WILL BENEFIT DECANTING, PUTTING A WINE IN A DECANTER IS TO HELP SMOOTH OUT YOUNG WINES WITH HUGE TANNINS, OTHER WISE POUR RIGHT FROM THE BOTTLE TO THE GLASS. TO ANSWER YOUR QUESTION ,YES WINES DO SUFFER FROM OVER EXPOSURE TO OXYGEN. NO WINE WILL TASTE AS WELL THE NEXT DAY OF BEING OPEN...SO DRINK UP