I've heard that before about plastic wrap, but I've never tried it. I agree with slawecki; why in a bowl rather than in a decanter? Or at worst, a jar or glass.

Also in the article...
“You can saturate a wine with oxygen by sloshing it into a decanter, but then the oxygen just sits there,” he said. “It reacts very slowly. To change the tannins perceptibly in an hour, you would have to hit the wine with pure oxygen, high pressure and temperature, and powdered iron with a huge catalytic surface area.”

Now a gadget with THAT is one that I haven't seen advertised yet! (I suspect that this would not be good for many of the other characteristics of the wine.)

I have a hard time taking several things seriously in this article. For example, the ending about an accelerated aging system...

“So there’s no single optimal temperature for aging wines. I’d tell people who don’t keep wine for decades to forget about cellar temperatures. Take those big reds and put them on top of the refrigerator, the most heat-abusive place you can find, and in three years they’ll probably be at their peak.”

3 years on top of a refrigerator? I'm not going to try to prove him wrong.