If it is one of the higher vintages, I always decant a minimum of one (1) hour. If it’s more than 10 years old and of a lesser or poor vintage, I would probably pop and pour.
A good vintage Burg almost always needs to be decanted.
Never.
Its hard to make broad statements about areation of burgs I think. some are best the moment they are poured. Some take many hours of very slow air to wake up.
I think alot of burgs that are labeled “closed” or “dead” just need lots of slow air.
I take each wine on a case by case basis (no pun intended)
Generally I decant them just prior to serving to remove the sediment. The few exceptions would be younger/sturdier wines that I will decant an hour or so prior to serving and very old bottles that aren’t being consumed by a number of people which I would leave in the bottle.
Red (or White) Burg … every bottle gets decanted unless ancient and that would not include any that I own.
Open up, taste, and then decide from there…I am not opposed to doing it, white and red.
I have no categorical objection but find I only decant Burgundy about 5% of the time.
Cheers!