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@neu
My understanding is that age and variety (obviously) are the factors which matter. For most Young red wines, and some whites, a lot of time breathing is essential, as the vintage gets older it need less time to breathe, to the point where very old vintages turn in minutes. In which case breathing would have more of an effect on expensive vintages, but potentially detrimentally so.
I guess those pourers would help quite a bit actually, as a high and steady stream is advised when decanting.