I've mentioned before that if you have some left over wine and don't plan to drink it over the next few days, then the best storage option is to freeze it. This works best for long storage as sealing and refrigerating can make the wine last a long time if there is not much airspace in the bottle. I find that refrigerating is good for those bottles left after a party where they have been opened but bugger all is drunk from them, or if you have a half bottle to pour the wine into leaving minimal airspace. The wine of course will have already been exposed to extra oxygen on opening which will accelerate its ageing but it should be OK for a week or so. For longer keeping though, freezing is best. I wouldn't bother freezing wine unless there was at least 3/4 of a bottle (note, when freezing allow for expansion so don't freeze a bottle that is full or it will break or force the cork out).
When you want to use the wine you will obviously have to allow time for it to thaw, unless you are an Eskimo and want the wine at room temperature.
Gentle microwaving is acceptable, just be careful not to cook the wine. When the wine is frozen, potassium bitartrate deposits will precipitate. These are harmless but unsightly. Given time they will dissolve and 'disappear'. If you decant the wine away from these the taste will only be slightly different from the original. The wine should have most if not all of the characteristics of when it was first opened except for the fact that it will have been exposed to more oxygen. It won't be oxidised or taste like vinegar but the extra exposure will accelerate the ageing.
Some people I know will scoff at this saying things like "no wine ever gets left over at my place" Ho Ho! What about when you have had a dinner party or worse, a party where some moron opens up too many bottles and they are left unused. Do you scoff the lot and go into an alcoholic coma or tip it out?
Give the freezing option a chance sometime.