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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.

In the 1730s, British glass makers introduced the stopper to limit exposure to air. Since then, there has been little change to the basic design of the decanter.

Decanting process

Liquid from another vessel is poured into the decanter in order to separate a small volume of liquid, containing the sediment,

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