Looking for some advice and info

[hotwine]

That's another question that can't be answered in three words or less. Whites generally don't need more than a few minutes, although I've found that white Bordeaux benefit from up to an hour; simple reds, such as Beaujolais, are ready to go immediately; many Spanish reds, the same. In my experience, the more complex the wine (and generally the more expensive), the longer they need to be decanted. Although that generalization gets you into trouble, too, with 1st growth Bordeaux with long whiskers - they can't stand long decanting, whereas the same wine of recent vintage might need two hours. And Italian reds can get even more complicated. No quick and easy answers.