brown....ring in wine?

[Innkeeper]

It probably died. You should have stuck a cork back in the bottle, and put it in the fridge. It would have lasted another day or two. Then you could leave it on the counter a while until it warmed up to 60-65 degrees F. A better strategy is to get ahold of a half bottle (375 ml) and save it for these situations. Dessert wines and now many table wines come in these bottles. A good cork stopper works better than trying to reinsert the origional cork. Not trying to peddle a lot of fru fru here, just a few basic recommendations.