On the flight home from Amsterdam yesterday I noted a short article in the
Delta menu & wine booklet about "Micro-oxygenation." To quote a bit of the
article:

"The right amount of oxygen is vital... While excess oxygen can lead to
premature aging or spoilage, insufficient amounts can also be a
problem...The micro-oxygenation technique allows a controlled introduction
of oxygen into the wine at precise levels, assisting the wine to breathe and
develop at an optimum rate. Micro-oxygenated wines invariably show greater
purity of fruit, enhanced palate structure, richness and more supple
mouth-feel without in any way compromising their longevity."

There's a reference in the article to an Australian company (Wine Networking
Technology). Their website claims that

"Micro-oxygenation is the controlled introduction of oxygen into wine,
mirroring the gentle oxidation found with barrel ageing. It is potentially
one of the most powerful and radical winemaking techniques ever to be
developed."

Is this just some marketing buzz or a legitimate process?

Bart