I don't think there's any really satisfactory 'fix' other than not to leave any left over 
It also depends on what you're drinking.
Most whites, of course, simply go back in the cooler or fridge with the cork in and -- unless we're talking about aged serious whites -- are pretty much fine for a day or two. Not much more. Better whites could be poured off into a 375ml bottle and tightly corked, but I've rarely done it.
Reds are mostly what we're talking about. It's all over the lot: some reds, young and tannic, benefit from being left in the bottle (or even a decanter) overnight or even longer. Others, especially more delicate wines, or aged wines, cannot be held over no matter what you do. Most ordinary to good reds under 10 can best be split at opening, with half put into a 375ml bottle and the other half into a decanter or carafe. Cab, Zin and Syrah/Pets wines usually hold fairly well, wines that are more acidic to begin with, such as Chianti, do not. Similarly, in my experience, Pinot Noir does not overnight very well, even in a half-bottle.
For a long time, especially with mid-grade Cab (e.g BV Rutherford and equivalents), we almost always split the bottle, putting half into a 375ml bottle and corking it immediately. More recently, however, we finish the bottle.
