I like to place my cases next to a gently babbling brook, place my headphones around the box playing Yanni and occasionally massage each bottle to get it to calm down . . .
I'm not sure of any evidence that travel/shipping affects wine in any way, other than the gospel truth of the anecdotes here. There are changes aftre bottling which can be documented, due to the vacuum/oxygen cut off, but shipping? If anyone knows of empirical studies verifying actual chemical changes, I'd be interested to learn about them. My personal view is that this one ranks up there with the concept of a wine being "ready" to drink. Part myth, part idiosyncratic behavior on the part of people in to wine.