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tr.v. de·cant·ed, de·cant·ing, de·cants
1. To pour off (wine, for example) without disturbing the sediment.
2. To pour (a liquid) from one container into another.
3. To aerate (a wine) by pouring it into a spacious vessel and leaving it exposed to the air for a period of time: decanted the wine for twenty minutes before serving.
[Medieval Latin dēcanthāre : Latin dē-, de- + Latin canthus, rim of a wheel or vessel (of Celtic origin).]
de′can·ta′tion (dē′kăn-tā′shən) n.
1. (Brewing) to pour (a liquid, such as wine) from one container to another, esp without disturbing any sediment
2. (Building) (tr) to rehouse (people) while their homes are being rebuilt or refurbished
[C17: from Medieval Latin dēcanthāre, from canthus spout, rim; see canthus]
1. to pour (a liquid) from one container to another.
2. to pour gently so as not to disturb the sediment.
[1625–35; < Medieval Latin dēcanthāre= Latin dē- de- + Medieval Latin -canthāre, derivative of canthus spout, rim of a vessel, Latin: iron band round a wheel]
decant- Means to pour wine, taking pains not to disturb any sediment at the bottom; decant comes from Latin de- and canthus, "angular lip of a jug."
See also related terms for sediment.
Past participle: decanted
1. To gently pour off a liquid without stirring up any sediment at the bottom.
2. To pour a liquid from one bottle to another.
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|Verb||1.||decant - pour out; "the sommelier decanted the wines"|
pour - cause to run; "pour water over the floor"