Decanter

After the fall of the Western Roman Empire, glass production became scarce causing the majority of decanters to be made of bronze, silver, gold, or earthenware.

The Venetians reintroduced glass decanters during the Renaissance period and pioneered the style of a long slender neck that opens to a wide body, increasing the exposed surface area of the wine, allowing it to react with air.

[2] Although conceived for wine, other alcoholic beverages, such as cognac or single malt Scotch whisky, are often stored and served in stoppered decanters.

These are particularly useful in restaurants, for service of a wine ordered during a meal, but less important at home, where a bottle can be stood upright the day before.

The decanter is meant to mimic the effects of swirling the wine glass to stimulate the oxidation processes which triggers the release of more aromatic compounds.

[4] The effectiveness of decanting is a topic of debate, with some wine experts such as the oenologist, Émile Peynaud, claiming that the prolonged exposure to oxygen diffuses and dissipates more aroma compounds than it stimulates, in contrast to the effects of the smaller scale exposure and immediate release that swirling the wine in a drinker's glass has.