Each of our daily offers includes decanting and serving recommendations. Notes to these stories can be found as a link in your order history.
In general, the best approach is to store wine on its side in a dark and cold place until you want to drink it.
At that point when you want to consume the bottle, stand the wine up 24-48 hours, also in a cool place like a cold garage or your wine cellar, at about 55F.
When you want to open it carefully remove the cork using a simple corkscrew, or it would be ideal to have an "ah-so" to use in case the cork is in bad shape it grabs the cork from the sides so it won't crumble and get into the wine (if it did you could strain through a coffee filter anyway).
You can find an ah-so wine opener on Amazon and Google a video on how to use it, it is great to have to open old bottles.
I would open the bottle and serve immediately at a cooler temp and put a cork/stopper back in the bottle to slow the oxidation, only serve 2-3 ounce pours in a Burgundy stems. Let the wine open up and warm slowly in the glass. Sometimes the wine can open up and die in 20 minutes, why I advise putting a cork back in while you enjoy it to protect from oxygen exposure, or drink well for hours you never know. I would NOT decant the wine, simply pour gently so the sediment stays in the bottom of the bottle. If you want you can strain the final few ounces through a coffee filter into a glass and drink that if the wine is great, you don't want to waste it!
FYI Decanting is not always bad, but for old red Burgundy it can really break the wine down very fast, so I usually only decant young Burgundy personally.