Term (from Arabic ġarrāfa = water-lifting wheel with blades) for a bulbous vessel in the 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 for serving various drinks from the second half of the 19th century to the middle of the 20th century. In student associations, a drinking vessel is placed under a carafe beer understood that should be emptied in a train in a drinking competition.
For serving or decanting of wines there are so-called decanter carafes. Such are usually out Glass or crystal gals made to order colour and clarity to be able to examine a wine. A large-bellied shape is ideal, around a large liquid surface and thus an optimal one ventilate, that is to achieve abundant oxygen contact. Decants in the shape of this feather animal are also very popular. The volume is such that at least one 0.75 liter bottle can be decanted. Carafes are often equipped with a silver or silver-plated mount (neck surround, handle and lid). There are also specimens with a glass stopper. See also under wine vessels and Weingenuss,
Decanter: © Silver & Decor