As spirits and wine brands push the boundaries of luxury, their decanter designs have become ever more elaborate. From spiralling vessels to dual-chambered displays, these stunning pieces often double as works of art. Yet their architectural ambition comes with a caveat — they’re notoriously tricky to clean.

Take The Macallan’s circular dual-chamber decanter or The Dalmore’s 80kg glass sculpture developed with Zaha Hadid Architects. These extravagant creations turn heads and capture collectors’ imaginations, but they also present a challenge when it comes to maintenance. Stains from red wine or whisky can cling stubbornly to hard-to-reach corners and contoured interiors.

So how do you keep your prized decanter looking pristine without compromising its form or finish? Here are several practical and surprisingly simple techniques to clean even the most convoluted carafes.

Denture tablets: effervescent and effective

You read that right. Denture cleaning tablets aren’t just for dental work. When dissolved in warm water inside a decanter, they release a fizzing action that helps break down stubborn wine or whisky residue. These tablets typically contain a blend of sodium bicarbonate (baking soda), citric acid, and peroxide-based compounds — ideal for dislodging stains from crevices that a brush can’t reach.

Just fill the decanter with warm water, drop in one tablet, and let it sit for at least 30 minutes. For heavy staining, leave overnight. After soaking, rinse thoroughly and dry to avoid residue.

Baking soda and vinegar: classic chemistry

This duo is a go-to for natural household cleaning — and it’s equally useful for tackling wine deposits. Start by adding two tablespoons of baking soda to the decanter, then fill it with equal parts warm water and white vinegar. The resulting chemical reaction lifts sediment and neutralises odours.

The vinegar’s acetic acid breaks down mineral build-up and glass cloudiness, while the soda adds gentle abrasion. After the fizzing settles, scrub lightly if needed, rinse well, and dry with a soft, lint-free cloth.

Salt and vinegar: a gritty solution

If you’re out of baking soda, kosher salt is an excellent alternative. Its coarse grains act as a natural exfoliant, helping lift residue without scratching the glass. Add a handful of salt to your decanter first and let it sit for 10 minutes. Then follow with a vinegar-water mix and swirl gently.

Salt also has absorbent qualities that draw out oils and moisture, making it a smart choice for removing whisky residue. Opt for kosher salt over table salt, as the larger grains are more effective and less likely to dissolve too quickly.

Rice or crushed eggshells: mechanical abrasion made simple

Sometimes all it takes is a little physical agitation. Add warm water and a drop of dish soap to your decanter, then toss in a half cup of uncooked white rice. Swirl the contents to allow the rice to scrape away stains along the glass interior. It’s particularly helpful for decanters with narrow necks or bulbous bases where brushes can’t reach.

Alternatively, crushed eggshells work similarly and can be a smart way to recycle kitchen waste. Whichever abrasive you choose, be sure to rinse thoroughly to avoid lingering particles.

Rinse, dry and repeat: preserving clarity over time

According to glassware specialist L’Atelier du Vin, deep-cleaning a decanter after every three or four uses is essential. Even invisible residue can build up over time, impacting both aesthetics and the taste of your next pour.

After cleaning, rinse your decanter several times with clean water to eliminate any cleaning agents or sediment. For drying, skip tea towels that might leave lint — instead, use microfibre cloths for a streak-free finish. These cloths are excellent at absorbing moisture and preventing watermarks or limescale.

To prevent mould, always store your decanter upside-down in a ventilated area to allow any remaining moisture to evaporate.

Electric decanters: a shortcut too far?

In recent years, electric decanters have entered the market, claiming to rapidly enhance wine’s flavour by accelerating aeration. These devices vibrate or rotate to simulate hours of decanting in mere minutes. But not everyone in the trade is convinced.

“It feels like putting the wine in a rocking boat and hoping it will survive the seasickness,” says Melody Wong, head sommelier at Carlton Tower, Jumeirah. Peter Wallbridge, buyer for Enotria & Coe, agrees: “Trying to rush a wine’s evolution is like cooking a ragu in five minutes. It just doesn’t work.”

While electric decanters may appeal to time-strapped drinkers, most experts maintain that traditional aeration — and proper cleaning — still offer the best results.

So whether you’re swishing rice, fizzing with vinegar, or simply giving your glassware a regular rinse, the takeaway is clear: care for your decanter, and it will continue to elevate every pour — no matter how complex its curves.