Term (from French carafer) for pouring a wine bottle into a carafe (decanter) or container for the purpose of aeration (oxygen contact). In contrast, decanting (French: décanter) focuses on separating the wine from the deposit (sediment). Quite often, however, decanting is mistakenly understood to mean both. If the wine is decanted from the carafe back into the bottle (e.g. because there are not enough carafes available), this is called double decanting. See also under wine enjoyment.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.Andreas Essl