If you are not going to finish the bottle you are opening, transferring the remainder to small wine bottles can make a lot of sense. Due to minimized surface area, the wine will store better and longer.
Heat destroys wine, and temperatures over 70 degrees can permanently taint the flavor. Above 80 degrees or so and you are literally starting to cook the wine. Here are a few common precautions you should take to prevent wine heat damage:
The question is simple. Does a spoon in a bottle of Champagne preserve the bubbles? The technique of the champagne spoon trick is to put the handle of a spoon into an open champagne bottle so that it will preserve the bubbles for longer than if it was stoppered or left open.