There are many myths in popular culture. I make it my business to
destroy as many as possible. 'Breathing' wine is one of the many, many
myths, and one of the the most incorrigible.

Although many people sincerely, deeply believe in 'breathing' wine,
there is no plausible reason how oxygen could benefit wine, except in
the extremely small amounts of oxygen admitted through the cork during
the slow ageing process, where the intake of oxygen is controlled and
acts to break down the tannis. The amount of oxygen taken in is minute,
and this is why it does not ruin the wine.

In my experience, I like mature wine straight from the bottle, right
after opening, the best. Immature wines (young Barberas in particular)
can benefit from 1/2 hour -1 hour or so, but that's as far as I'll go.
Young Barbera is about the only wine I can think of that acts like that.