A further consideration is the question of decanting.  Often in Burgundy, there is a bit of an aversion to decanting wines and as much as some wines could be seen as more “plug and play” and older wines more fragile, in general decanting is beneficial for both white and red wines. The issue of removing sediment is not mush of an issue in Burgundy however, in all cases wine has been in an anaerobic environment where the element of sulphur which is naturally found in grapes and yeasts form mercaptans. These are compounds that are unpredictable and in some instances can mask the positive aromas and characteristics of a wine hence decanting (or more accurately aeriation), in my experience will enhance the aroma and flavour of the wine.