I am no expert - but I do think sometimes we can end up splitting hairs over decanting, serving temperature etc. Not to say these are not important - that goes without saying, but personally, I find that if I follow a few basic general rules (e.g. aromatic whites should not be served too cold, room temperature isn’t 22 degrees with central heating on)- you are pretty much guaranteed enjoyment.
Furthermore, even if your white was a bit too cold when you started, for example- isn’t it lovely to see how it evolves its more aromatic side as it warms up in the glass? Isn’t it fascinating to see how a red can open up and evolve- even if you didn’t manage to decant it - with time in glass?
Again, I appreciate the importance of getting the best we can from our wine, but there is no need to fetishise the process by which we achieve this pleasure.