Name (from Arabic ġarrāfa = Wasserheberad with blades) for a bulbous vessel in formerly mostly bottle-like shape. A smaller format is called a carafe. A special variant for the purpose of cooling is the so-called "cold duck" with a mostly removable insert for crushed ice. Such vessels were particularly popular from the second half of the 19th century to the mid-20th century for serving various drinks. In student compounds is under carafe a drinking vessel for beer understood to be emptied in a drinking match in one go.
For serving or the decanting of wines there are so-called decanter carafes. Such are usually off Glass or crystal gals made to the colour and clarity to examine a wine. Ideal is a large-bellied shape to a large liquid surface and thus an optimal ventilate That is, to achieve a rich oxygen contact. Also very popular are decanters in the form of this feather animal. The volume is such that at least one 0.75 liter bottle can be decanted. Often carafes are also equipped with a silver or silvered mount (neck mount, handle and lid). There are also copies with a glass stopper. See also below wine vessels and Weingenuss,
Decanting duck: © Silver & Decor