Who has got tips on decanter dryers?
Normally I find a drying stand ideal. The water drips out on its own with a little help from gravity.
But the skewed angle at which the curvier decanters hang off the stand can still allow draining water to pool in recessed areas and small depressions in the side of the carafe. Once it begins to form a puddle you know you're in trouble. The water will never evaporate. Those stubborn puddles of moisture that linger in the hard-to-reach areas of your wine decenter are even more stubborn as wintertime approaches.
So drying stands: not so easy after all.
I bought this pipe-cleaner at a restaurant supply store. I don't remember what the device was actually designed for, but as soon as I saw the pliable stem, soft scratch-free bristles on a long handle, I knew it would come in handy for the strange microclimates that habitually form in my carafe.
Here I am depicted struggling with this the other day. I had to go it again and again before the droplets of water finally receded.
You need more than to graze them with an absorbent surface. I think this concept for drying is the best idea but have never heard any testimonials as to whether it really works.