Like Longboarder, I'm not an authority, but have found what works for me.
Burgundy is one of my favourite types of wine so I want to get the most from them. I try to keep it simple: decant all of them and take my best guess how long to decanter each one. As with other wines there are two reasons to decant: sediment and to let them open up.
It is difficult to generalize on decanting time though because Burgundy is so variable, and optimal decanting time is dependent on several factors: age, vintage, terroir, producer, all of which influence the character. I prefer to err on the side of under rather than over decanting. Others may prefer the reverse.
Narrow based decanters work fine, are easy to clean, and you can fit lots on the table. More wine
Friends and I enjoyed a bottle of 1949 Clos de Vougeot at a Burg dinner a few months ago. This was decanted for sediment then we enjoyed it right away. It was terrific right away and was good in the glass 1.5 hours later. By the end of the night it had faded and died. It was an exceptional experience. Decanting then drinking right away this one was definitely the right way to go imo. If we had waited once it was in the decanter, we would have missed out.