Some chefs fill headlines because of their sustainable, foraging or sous vide pyrotechnics.
Basque chef Martín Berasategui did not get his last wave of coverage not by cooking or chopping anything.
Instead he gets good buzz by claiming ownership on the design of a wine bottle that decants itself.
Sediment sits and stays in the bottom.
I am like St Thomas. I have not seen how effective it is. I can only report what I read.
Down to earth Best in Backaging site mentions mentions Louis Rapin 2008 from Maison Blanche as first wine to spread the decanting revolution gospel.
Another twist on the Zen saying, don't just do anything, sit down (there).