Perfect Claret Jugs for Fine Wine

Until the 17th century, wine was served straight from the bottle; then it gradually became customary to pour it into a special serving bottle or jug before carrying it to the table. In addition to being more decorous, the new procedure had a practical advantage: if the wine was poured slowly and gently into the serving jug, all of the sediment was left behind in the bottle. This process was known as 'canting' , and as early as 1710 the vessel that received the wine was being referred to in advertisements as a 'decanter'.

Originally it was fortified wine such as port, Madeira and sherry that was served in a decanter, a practice extended only much later to whisky and other spirits. Another popular drink was claret, which had a different meaning in the 18th century. Today it refers to dark red wines, but formerly it was a general term for the light red wines of Bordeaux, which Englishmen had been drinking with their meals since the Middle Ages (when this area was ruled by England).
 

JAC Chalice Crystal & Silver Claret Jug