Carboy (Demijohn)

A carboy, also called a demijohn, is a stout glass container with a narrow neck. Available in various sizes, they are essential to winery operations. This carboy, used in the 1990s at Stag’s Leap Wine Cellars in California’s Napa Valley, transported wine for topping off barrels in the red wine cellar. As wine ages in barrels, small amounts are lost to evaporation. Cellar workers topped off the barrels with wine brought to the barrel room in this carboy.
Winemakers also use carboys for fermenting small batches of wine, especially for research and experimental purposes.
Object Name
Physical Description
glass (overall material)
paper (overall material)
manufactured (overall production method/technique)
overall: 50 in x 25 in; 127 cm x 63.5 cm
ID Number
catalog number
accession number
FOOD: Transforming the American Table 1950-2000
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Work and Industry: Food Technology
FOOD: Transforming the American Table 1950-2000
Food: Transforming the American Table 1950-2000
Data Source
National Museum of American History, Kenneth E. Behring Center

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