To pour the upper layer of liquid into a new vessel, leaving behind the heaviest part (solids or another liquid) that has settled. If done correctly, when pouring from the bottle to a new container, the residue and sediments formed at the bottom of the bottle will be left behind. It is usually used in regards to wine. Decanting a wine will also allow it to breathe and "open up" faster than would otherwise.
Latest Recipes, Menus, Food & Wine