Giving Wine a Rest

[Winent]

Haven't posted in a while, but thought I would jump in on this one. I guess I'm not convinced how "resting" the bottle re-integrates the flavors in a bottle. I can see the value in resting bottles that throw sediment. However, for young bottles, the proposed mechanism by which wines are disturbed during travel seems dubious. How can mild vibrations cause a solution to separate? Furthermore, how does keeping the bottle still (thus no input of energy into the system) effect a reintegration of the wine? It seems many folks such as yourselves who are learned about wine subscribe to the practice and strongly believe it affects their wines. However, sounds like a bunch of voodoo to me.