Ah, breathing wine, that is a complex topic in reality. The short opinion of mine is most wines do not need to breathe, or be decanted.
The exceptions are very old wines and rather expensive wines that are drunk too early.
I've been buying this Kirkland branded Napa Oakville wine, it's $20, and on opening it's a bit "tight". The quick solution is to pour it into wine glasses and let it sit a few minutes, or swirl it. Both work pretty well. Just letting the corkless bottle sit around if not very effective. If you want to "breathe" a wine, pour it into a decanter.
One technique some use is to pour the wine into a clean dry 2-L Coke bottle and shake it to aerate it. Incidentally, I personally do no like aerators. They should work, but I don't think they are very effective, just personal opinion.
There are complex tannins in wine, and oxygen serves to polymerize those tannins which tend to soften the taste of wine. Some will call tannic wines as being "dry", but this is an incorrect term used that way.
Dry simply means no residual sugar.
https://www.reversewinesnob.com/kirkland-signature-series-oakville-cabernet-sauvignon