Most important is keeping air out. If you don't have, say a bottle cap that seals it, the wine won't last as long.

White wine should be refrigerated and should be fine for at least a few days if kept sealed, but if you're talking 7+ days, it may taste funny - just try some yourself, it won't kill you, it'll just get sour and perhaps vinegary. Wine boxes can last significantly longer as long as there's no air in the bag.

Red wine can be left out, particularly stronger reds, but I refrigerate them if I'm storing an open bottle too. As with white wine, it'll last a little while, perhaps longer than the white, particularly if it has a higher alcohol content. Again, if it has been sitting around for too long, sample a little bit and see if it tastes OK. If it does, you'll be fine. If it doesn't, just dump it.

You're going to find a lot of conflicting information if you ask wine people. Some will swear by the vacuum devices available (I think it's a fine idea, but decanting the wine to a smaller bottle probably works as well). Others will say that replacing the air with nitrogen is the best thing to do, and some will say that that can affect the taste.

I have airtight seals, (Cost $3-7 or so at the supermarket), don't bother decanting anything into smaller bottles, and will keep it in the fridge for a week to ten days - if it's getting towards the end of that, I taste it, and toss it if it's no good.

If I had a fine wine I wanted to keep for as long as possible, I'd decant it in to the smallest bottle possible, and frankly try to drink it before it goes bad.

This isn't scientific, but part of the problem is that different wines will be affected differently, with some lasting significantly longer than others after opening.

I've kept some very hearty red wines at room temperature for more than a few days, and they've tasted fine, but I can't guarantee that it will be the case for everything red.

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