Bubbles, tiny bubbles . . .
Aeration helps all wines but can kill a really old wine - FAST!
A few years back a famous Champagne house promoted it with a great deal of fanfare and to this day Riedel promotes it in their current dog-and-pony show for their new line of glasses. (Full disclosure, she & I are the smallest Riedel reps in the world; George invited us one day at a PN tasting - - what the hell it beats retail.)
Anyway, aerating Champagne never caught on and the logic always eluded me no matter how much I drank . . .
I couldn't taste the difference; if anything, it was a worse experience. Drank the mistakes, though. 
For young wines it is said to add about 6 months. In reds, the oxygen works on the tannins (those things in young wines that make your mouth pucker, unlike young lips
We use it for all wines - whites and reds. However, there is a very simple test for you (since the taste of wine is so subjective), open a bottle and pour 3 ounces into a glass. Pour the rest of the bottle into any clean container that has no residual odor and pour another 3 ounces into an identical glass. Taste. Conclusion = ?
Certainly, the aerating attachments are cute and effective but just pouring it into another container will suffice. If you think there may be residue in the bottle that you don't want in your wine, pour through a very fine mesh, CLEAN, strainer which you've placed into a funnel.
For the sake of presentation (when we are not using one our high falutin' Riedel decanters) we pour the wine back into the bottle to serve so that people will know what the hell we're serving.
I am available on relatively short notice to help with above...
Somehow that just seems wrong 
(maybe that would work just fine?)