Decanters are sometimes associated with wine, whose sediments such as lees sink to the bottom of these usually clear containers when poured from their original bottles. But cut- or blown-glass decanters are more often used as decorative serving objects, even if the liquid within them is not strictly in need of decantation.

The widespread use of decanters dates to at least the Middle Ages, when wines and ales were stored in unwieldy wooden barrels, heavy stoneware bottles, and leather skins. For the upper classes, pouring or scooping directly from these bulk containers to one’s cup or goblet would be unacceptable, so decanters served the role as an intermediate delivery device. By the 17th century, blown-glass decanters, known as shaft-and-globes, had long necks and round, flattened bases, perfect for storage on cool, sandy cellar floors.

The Venetians, of course, led the way in glass decanters, but glassmakers in Germany, England, Spain, Scandinavia, and Bohemia also made important contributions to the form. Some... of the most identifiable decanter shapes include the bulbous ewer with a handle and gooseneck spout; the flagon, which is similar to an ewer but lacks the spout; the Rodney ship’s decanter, whose flat base was extra wide to give it a low, tip-resistant center of gravity; and various decanters shaped like classical urns and cylinders.