Do away with dregs of a fine vintage [moved from Spain/Portugal board]
Chef Martín Berasategui claims his bottle design, with its sediment-capturing chamber at the bottom, will revolutionise fine wine drinking
Me think it will only "ease" the job of the sommeliers when dealing with the _very_ few bottles that contains a inordinate amount of sediments; by not having to use a decanter to present the wines.
Bottles are already designed to help catching sediments with the "shoulder" shape; easier done with Bordeaux type shape than Bourgogne type bottles, but it does not demand a big effort for the sommeliers (and/or waiters).
Anyway, new ideas are always welcome.
(this will probably be moved to the wine board).