brown....ring in wine?

[aetre]

I hope this doesn't constitute as spam, but I'm usually 20 questions with my parents too..course you can't slap me over the internet so speak up if I talk too much

anyway: this barbera, I opened it last night, was the only one to drink it, so there was a whole bunch left. I left it on the counter (73F) all night, all day until now, 7pm. its got a noticable brown ring near the edge of the glass, the tears are very pronounced, and it doesn't seem as intense as last night....

did it go bad? I mean, its OKAY, but not what I tasted yesterday that's for sure. should I not drink it? will it make me sick? I read in another thread something about 36 hours on the counter, but really, what if you want to use it throughout the week? I won't even finish it tonight, and if it lost that much flavor in less than 24 hours, I don't know what to do about tomorrow...

can reds go in the fridge over night?

thanks, and to innkeeper, I promise I'll buy that dummy book, I'm just spending all my lunch money on wine lol =)

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