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Letting red wine breathe....really doesn't have that much of an effect on the taste of wine. The practice of letting a bottle of wine breathe comes from way back in the day when sulfur was used in the bottles (I don't know why but whatever). When the bottle would first be opened, it would smell like sulfur....so they let it sit open and the rotten egg smell would be removed.
Today however, it really isn't needed. Also, the shape of the bottle lets very little air get to the wine itself and you would be better off just pouring it in a glass to sit while you eat.
Typically Merlot does not need to breathe that much as opposed to a cabernet or bordeaux. Usually a few swirls of the glass should do the job. Of course things vary by wine, so the best bet is to taste it.
Pinot Noir is a lighter wine and if it's only a couple years old, doesn't need very much - if any - time to breathe such as a young Cabernet does. The older the wine, the more time it needs to breathe.
That depends upon whether it has been decanted or not, as much of letting wine "breathe" may include resettling of the dregs after decanting.
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It's not necessary to let red wine breathe, according to the results of blind taste tests.
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