It depends a lot on the wine. Pretty much every wine (and other alcoholic beverage) benefits from some aging (usually at least a few weeks), as certain flavour molecules take some time to fully form, but a lot of those molecules are relatively unstable and will spontaneously break down over time. Some wines hit that sweet spot relatively early, and it's all downhill from there. Others take longer to get there. Others are quite stable and don't really change much with age until you start looking at a really long time scale. The whole "wine gets better with age thing" doesn't actually work as a blanket statement.
Aside from the already-mentioned example of alcoholic beverages, many meats and (especially) cheeses benefit from at least some aging, sometimes months' or years' worth. Flour needs to be aged for about a month after it's milled (unless you bleach it to accelerate the process, which I doubt you're advocating for) to improve the flavour and gluten-forming ability. Many fruits benefit from ripening for a while after being picked (though others will only ripen on the tree/vine). Even bread - as much as it's often hailed as the pinnacle of fresh food - should be allowed to rest after baking to give the residual alcohol a chance to evaporate, otherwise all that escaping gas can cause feelings of bloating.
Generally, yes, fresher food is going to be better, but there are plenty of significant exceptions out there. Making blanket statements like "everything tastes better when it's fresher" doesn't make you sound at all informed about food, it makes you sound like whoever came up with the slogans for Subway and Tim Hortons. That, or some teenage instagram influencer who thinks they're a nutritional guru because they read this one blog post once.
Ill have you know Sunny can make pizzas.
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What's the difference between a pickpocket and a peeping tom? A pickpocket snatches your watch.