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Designation (from Arabic ġarrāfa = water-lifting wheel with paddles) for a bulbous vessel in the form of a bottle. A smaller format is called a carafe. A special variant for the purpose of cooling is the so-called "cold duck" with a usually removable insert for crushed ice. Such vessels were particularly popular from the second half of the 19th century to the middle of the 20th century for serving various drinks. In fraternities, a carafe is understood to be a drinking vessel for beer that is to be emptied in one go in a drinking competition.

Karaffe - alte Typen

For serving or decanting wine, there are so-called decanter carafes. These are usually made of glass or crystal gals so that the colour and clarity of a wine can be examined. A large-bellied shape is ideal in order to achieve a large liquid surface and thus an optimal aerate, i.e. ample oxygen contact. Decanting ducks in the shape of this feathered animal are also very popular. The volume is such that at least a 0.75-litre bottle can be decanted. Decanters are often also equipped with a silver or silver-plated mounting (neck surround, handle and lid). There are also examples with a glass stopper. Another possibility is to place a decanting ball on the opening of the carafe. See also under wine vessels and wine enjoyment.

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