Hmm. Good question and one I’ve never thought about. Usually 2-3 rounds of 5 second shakes is enough for me, have never noticed any degregation. OTOH I consider Riesling to be near indestructible compared to most other grapes…
David Schildknecht used to pour a glass, put his hand over the top and shake. Not my preferred method, but he knows more about Riesling than 100 of us combined.
I pour a glass, recork, and shake the hell out of the wine. Then repeat the recork and shake process a couple more times. What Ethan said. Most of the dissolved CO2 comes out of suspension that way. And it helps open the wine up. I’ve never had an issue using this method.