EP1210890A1 - Verre à dégustation - Google Patents
Verre à dégustation Download PDFInfo
- Publication number
- EP1210890A1 EP1210890A1 EP01403049A EP01403049A EP1210890A1 EP 1210890 A1 EP1210890 A1 EP 1210890A1 EP 01403049 A EP01403049 A EP 01403049A EP 01403049 A EP01403049 A EP 01403049A EP 1210890 A1 EP1210890 A1 EP 1210890A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- rib
- parison
- glass
- tasting
- glass according
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/22—Drinking vessels or saucers used for table service
- A47G19/2205—Drinking glasses or vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G2200/00—Details not otherwise provided for in A47G
- A47G2200/10—Magnetism
- A47G2200/106—Permanent
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
- A47G2400/04—Influencing taste or nutritional properties
- A47G2400/045—Influencing taste or nutritional properties by releasing wine bouquet
Definitions
- the present invention relates to a glass tasting, more particularly intended for tasting wines and alcohols, of the type comprising a parison curved whose curvature is continuous until the drinking of glass.
- the document FR-A-2 648 340 thus describes a tasting glass comprising a parison formed by two conical parts delimiting between them an angle of approximately 120 degrees. he it is indicated that the angle thus chosen allows the product liquid previously poured into the bottom of the parison of the glass, animated by a slow gyration movement of it, to undergo the connection between the two parties, due to the abrupt change in slope they present, sufficient turbulence to allow entry into the liquid with a suitable amount of air, causing a regular and thorough mixing of the liquid.
- Document FR-A-2 684 534 describes a tasting glass whose rim has a geometry particular, in the sense that it has a reentrant shape towards inside the glass, and this over a height between 5 and 12 mm. So the radius of curvature of the part superior of the drinker is much less than the radius of curvature of the parison taken at the level of the connection between said drink and said parison. The drinking then marries substantially the shape of a crown spherical.
- the tasting glass described in this document also has another characteristic which is taken in combination with that of the reentrant shape of the drink, namely the presence of a stop edge projecting towards inside the glass, arranged vertically so that that two thirds of its height is located above the large glass diameter.
- the document provides that the edge above stop can be achieved by sinking the glass hot using a suitable tool, similarly so that the thumbprint provided in the document FR-A-2 641 960 cited above.
- the document indicates that the height of the stop edge is between 12 and 24 mm, and its width between 3 and 5 mm. So when the user does turn the wine in the conforming tasting glass, in order to promote aeration, the wine is driven out by the centrifugal force against the walls of the parison where it abuts against the stop edge. Then there is a sort of nebulization of the wine which causes the emission of normally the least volatile aromatic molecules. Thanks to the re-entrant shape of the drink, the molecules slowly escape from the glass, remaining confined for a significant time above the wine.
- the aforementioned tasting glass has the disadvantage of difficulty in making the shape going inside the glass for the drinker.
- the realization of a stop edge in the form of a indentation coming inside the parison a has the effect of locally heating the liquids contained in the glass, especially if the user is using this imprint to accommodate the end of the thumb of the hand which holds said glass.
- the invention aims to design a glass tasting whose structure also makes it possible to create a some effect of mixing or nebulizing the liquid content, but without having the aforementioned drawbacks.
- a tasting glass of the type comprising a curved parison whose curvature is continuous until drinking glass, said parison having, projecting towards the inside of the glass, at least one rib extending from the bottom area to the drinker area.
- the aforementioned rib stands out radically stop edge, or thumbprint, or background reliefs of the above-mentioned previous achievements, and it allows a very efficient mixing of the liquid whatever either the position in which the glass is held and which whatever the level of the liquid in the glass.
- the curved parison of the glass has a continuous curvature practically down to the drink, which avoids operations manufacturing complexes.
- the rib projecting towards the interior has no appreciable thermal effect, and cannot heat the liquid in the glass.
- the or each rib is formed by a local offset of the contour parison device.
- the localized dropout can be in the form of a radial facet of about 2 to 5 mm in average width.
- the or each rib extends substantially along a generatrix of the surface of the parison.
- the or each rib extends with a certain inclination relative to a generator of the parison surface.
- the or each rib has a helical profile, said helix preferably being oriented right.
- the angle of inclination, constant or variable is appreciably between 10 ° and 45 °.
- the or each rib came in one piece with the parison of the glass, the outer surface of said parison being essentially smooth.
- the rib is essentially arranged in a radial plane.
- the or each rib is made in the form of an element attached detachably associated with the glass parison.
- This added element can be a bar made of material ferromagnetic, which is held in place by at least a magnet placed on the outer surface of the parison, or a hairpin clip, which is held in placed by a branch of said clip coming into contact with the outer surface of the parison.
- the aforementioned rib may have radially a width which is essentially constant over the entire height of said rib, or alternatively a width which is variable, preferably a width that decreases from the bottom towards the drinker of the glass, or alternatively a width which decreases towards the bottom and towards the drinker of the glass.
- Figures 1 and 2 illustrate a glass tasting noted 1, with a stem base 2 with sound base 3, surmounted by a parison 4 which is domed whose bottom is noted 5, and whose curvature is continuous up to the drink marked 6. Drink 6 is thus produced with a curvature which is strictly in continuity the curvature of the parison 4.
- the parison 4 of the glass tasting present projecting, towards the interior of the glass, at least one rib 7 extending, here substantially along a generatrix of the surface of said parison, from the bottom area 5 to the drinker area 6.
- the single rib illustrated 7 is formed by a local offset 8 of the contour parison device 4. It is important to note that this localized dropout 8 concerns practically the entire height of the parison 4, and in any case the whole part high of it, including in this case the drinking 6. may alternatively, for the comfort of the user, plan to stop the rib 7 slightly below the drinking 6, which drinking then retains its profile traditional circular (variant not shown here).
- the localized dropout 8 can be in the form with a radial facet of about 2 to 5 mm in average width. A wider width could prevent the liquid from turn properly in the glass.
- the section in Figure 3 illustrates a variant in which the parison 4 of the tasting glass 1 has, projecting towards the inside of the glass, three ribs 7 angularly distributed over the periphery of said parison.
- the projecting rib 7 thus forms a true breaking bar which performs significant mixing of the liquid rotated in the parison 4 of the glass, and this whatever the level of the liquid and whatever the position in which the glass is held. This avoids a preferential mixing of the lower parison area and no patching in the upper area when we make the wine "turn” and make it "rise” in the parison centrifugally, as it could be case in previous achievements.
- Figures 4 and 5 illustrate another glass with tasting rated 10 according to the invention.
- Tasting glass 10 differs from the previous one by its absence of legs, that is to say that it presents a parison 14 going from a convex convex bottom 15 to a drinking crown 16, said glass resting on the outer circumference of the bottom 15.
- a rib projecting towards the inside of the glass is provided, here noted 17.
- the rib 17 in this case came from material with the parison of the glass 14, the external surface of said parison being essentially smooth.
- the rib 17 is here essentially arranged in a radial plane, that is to say a plane passing through the X axis of the parison.
- a rib noted 17 ′, having a width which is variable radially.
- the protruding rib was an integral part of the glass parison. It is however possible to plan other variants in which the or each rib is produced in the form of an associated associated element of removable way of the glass parison. Such variants are illustrated by way of examples in FIGS. 7 and 8.
- the projecting rib is produced in the form of an insert which is a bar 17.1 made of feromagnetic material.
- Bar 17.1 is held in place by means of at least one magnet 18 (here three magnets) arranged on the outer surface of the parison 14.
- the magnetization force is sufficient to be exerted through the wall of the parison 14 and hold in place the bar 17.1 whatever the position in which the glass is held. It is then easy, if desired, to remove the bar 17.1, and then find a surface smooth interior.
- the rib is again made in the form of an insert which is associated with removably to the parison of the glass 14, this element reported here being a hairpin clip 17.2, of which the other branch 20 is connected to the first by an elbow 19.
- the clip is thus held in place by this branch 20 which comes into contact with the outer surface of the parison 14, overlapping the drink 16 of said parison. Again, it is easy to remove or put back in place the attached clip thus described.
- a tasting glass 20 of which the base 22 has a base 23, and the parison 24 extends from a bottom 25 to the drink 26.
- a rib 27 extending, again, substantially in a generator of the surface of the parison 24, from the bottom 25 to the drinker 26.
- the or each rib extended substantially in a generating the surface of the parison.
- the parison 34 presents, projecting towards the inside of the glass, at least a rib 37 extending from the bottom zone 35 to the area of the drinker 36, with a certain inclination by relative to a generator of the surface of the parison 34.
- two ribs 37 are provided, one symmetrical on the other with respect to the main axis X, which are each formed by a localized offset 38 of the contour Parison 34 peripheral.
- both ribs 37 stop just below the drink 36, preserving the circularity of said drink for comfort optimal user experience.
- the inclination of the rib 37 is characterized by an angle in a tangent plane denoted ⁇ , which angle can be constant or variable over the height of said rib.
- ⁇ an angle in a tangent plane
- the rib 37 has a profile helically, as is the case on the glass illustrated here.
- the propeller is oriented to the right, which is interesting for raising the liquid when the glass is turned in the direction that is most natural for a right-handed user.
- Figure 13 illustrates three glasses similar to previous, with a single rib 37 inclined according to different angles ⁇ 1, ⁇ 2, ⁇ 3.
- the range of these angles will range from 10 ° to 45 °, with a preferred value close to 30 °.
- the inclined ribs reinforce the stirring effect sought by a rise in the liquid during the turning glass.
Landscapes
- Table Devices Or Equipment (AREA)
- Table Equipment (AREA)
- Glass Compositions (AREA)
- Toys (AREA)
Abstract
Description
- la figure 1 est une vue en perspective illustrant un verre à dégustation conforme à l'invention, présentant une nervure s'étendant selon une génératrice de la surface de la paraison, formée par un décrochement localisé du contour périphérique de la paraison ;
- la figure 2 est une coupe transversale selon II-II de la figure 1, permettant de mieux distinguer le décrochement localisé précité ;
- la figure 3 est une coupe analogue à celle de la figure 2, illustrant en variante la présence de trois nervures réparties sur la périphérie du verre ;
- la figure 4 est une coupe axiale illustrant un autre mode de réalisation, dans lequel le verre à dégustation est sans pied, et présente une nervure, toujours s'étendant selon une génératrice de la paraison, mais venue de matière avec la paraison du verre, la surface extérieure de ladite paraison étant essentiellement lisse ;
- la figure 5 est une coupe selon V-V de la figure 4, permettant de mieux distinguer la géométrie de la nervure précitée ;
- la figure 6 est une demi-coupe axiale illustrant une variante du verre précédent, dans laquelle la nervure présente radialement une largeur qui décroít du fond vers le buvant du verre ;
- la figure 7 est une demi-coupe axiale illustrant une autre variante dans laquelle la nervure est constituée par une barrette rapportée en matériau ferromagnétique tenue en place par des aimants ;
- la figure 8 est une demi-coupe axiale illustrant une variante de la réalisation de la figure 7, dans laquelle la nervure est constituée par un clip en épingle à cheveu venant chevaucher la paraison du verre ;
- la figure 9 est une coupe axiale illustrant encore un autre mode de réalisation dans lequel le verre à dégustation est un verre à pied qui présente une nervure unique venue de matière avec la paraison du verre, et la figure 10 en est la coupe associée selon X-X ;
- les figures 11 et 12 illustrent en perspective et en vue de dessus un autre mode de réalisation d'un verre à dégustation conforme à l'invention, avec au moins une (ici deux) nervure inclinée par rapport à une génératrice de la paraison (angle α) ;
- la figure 13 illustre en perspective divers modes d'exécution particuliers du type précité, avec une nervure unique inclinée selon différents angles.
Claims (15)
- Verre à dégustation, du type comportant une paraison bombée (4 ; 14 ; 24 ; 34) dont la courbure est continue jusqu'au buvant (6 ; 16 ; 26 ; 36) du verre, caractérisé en ce que la paraison (4 ; 14 ; 24 ; 34) présente, en saillie vers l'intérieur du verre, au moins une nervure (7 ; 17 ; 17' ; 17.1 ; 17.2 ; 27 ; 37) s'étendant, depuis la zone du fond (5 ; 15 ; 25 ; 35) jusqu'à la zone du buvant (6 ; 16 ; 26; 36).
- Verre à dégustation selon la revendication 1, caractérisé en ce que la ou chaque nervure (7 ; 37) est formée par un décrochement localisé (8 ; 38) du contour périphérique de la paraison (4).
- Verre à dégustation selon la revendication 2, caractérisé en ce que le décrochement localisé (8 ; 38) se présente sous la forme d'une facette radiale d'environ 2 à 5 mm de largeur moyenne.
- Verre à dégustation selon l'une des revendications 1 à 3, caractérisé en ce que la ou chaque nervure (7 ; 17 ; 17' ; 17.1 ; 17.2 ; 27) s'étend sensiblement selon une génératrice de la surface de la paraison (4 ; 14 ; 24).
- Verre à dégustation selon l'une des revendications 1 à 3, caractérisé en ce que la ou chaque nervure (37) s'étend avec une certaine inclinaison (α) par rapport à une génératrice de la surface de la paraison (34).
- Verre à dégustation selon la revendication 5, caractérisé en ce que la ou chaque nervure (37) a un profil en hélice, ladite hélice étant de préférence orientée à droite.
- Verre à dégustation selon la revendication 5 ou la revendication 6, caractérisé en ce que l'angle d'inclinaison (α), constant ou variable, est sensiblement compris entre 10° et 45°.
- Verre à dégustation selon l'une des revendications 1 et 4 à 7, caractérisé en ce que la ou chaque nervure (17 ; 17' ; 27 ; 37) est venue de matière avec la paraison du verre (14 ; 24 ; 34), la surface extérieure de ladite paraison étant essentiellement lisse.
- Verre à dégustation selon la revendication 8, caractérisé en ce que la nervure (17 ; 17' ; 27) est essentiellement agencée selon un plan radial.
- Verre à dégustation selon la revendication 1, caractérisé en ce que la ou chaque nervure (17.1 ; 17.2) est réalisée sous la forme d'un élément rapporté associé de façon amovible à la paraison du verre (14).
- Verre de dégustation selon la revendication 10, caractérisé en ce que l'élément rapporté est une barrette (17.1) en matériau ferromagnétique, qui est tenue en place au moyen d'au moins un aimant (18) disposé sur la surface extérieure de la paraison (14).
- Verre à dégustation selon la revendication 10, caractérisé en ce que l'élément rapporté est un clip en épingle à cheveu (17.2), qui est tenu en place par une branche (20) dudit clip venant au contact de la surface extérieure de la paraison (14).
- Verre à dégustation selon l'une des revendications 1 à 12, caractérisé en ce que la nervure (7 ; 17 ; 17.1 ; 17.2 ; 27 ; 37) présente radialement une largeur qui est essentiellement constante sur toute la hauteur de ladite nervure.
- Verre à dégustation selon l'une des revendications 1 à 12, caractérisé en ce que la nervure (17') présente radialement une largeur qui est variable, de préférence une largeur qui décroít du fond (15) vers le buvant (16) du verre.
- Verre à dégustation selon l'une des revendications 1 à 12, caractérisé en ce que la nervure (37) présente radialement une largeur qui est variable, de préférence une largeur qui décroít vers le fond (15) et vers le buvant (16) du verre.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0015405A FR2817134A1 (fr) | 2000-11-29 | 2000-11-29 | Verre a degustation |
FR0015405 | 2000-11-29 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1210890A1 true EP1210890A1 (fr) | 2002-06-05 |
EP1210890B1 EP1210890B1 (fr) | 2005-08-10 |
Family
ID=8856998
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP01403049A Expired - Lifetime EP1210890B1 (fr) | 2000-11-29 | 2001-11-28 | Verre à dégustation |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1210890B1 (fr) |
AT (1) | ATE301411T1 (fr) |
DE (1) | DE60112533T2 (fr) |
ES (1) | ES2247043T3 (fr) |
FR (1) | FR2817134A1 (fr) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2867047A1 (fr) * | 2004-03-02 | 2005-09-09 | Sanbri | Verre a degustation |
WO2005120306A1 (fr) * | 2004-06-08 | 2005-12-22 | Luigi Stecca | Verre de consommation et de degustation de boissons |
EP1689272A2 (fr) * | 2003-11-05 | 2006-08-16 | Willat | Verre a vin |
WO2007105075A1 (fr) * | 2006-03-10 | 2007-09-20 | Edmund Becker Ganser | Récipient pour boissons |
EP2100542A1 (fr) * | 2008-03-13 | 2009-09-16 | Guido Schüllner | Récipient/conteneur destiné à la modification en matière fine de liquides |
ITMI20082288A1 (it) * | 2008-12-22 | 2010-06-23 | Alessi Spa | Calice da vino |
US8101222B2 (en) | 2008-11-18 | 2012-01-24 | Chevalier Collection, Ltd. | Beverage glass with internal decanting, filtering, mixing and aerating cell |
WO2015063319A1 (fr) * | 2013-11-04 | 2015-05-07 | Eberhard Theo | Récipient à boire |
WO2017051134A1 (fr) * | 2015-09-24 | 2017-03-30 | Arnaud Baratte | Tasse à dégustation |
US9987601B2 (en) * | 2016-03-23 | 2018-06-05 | Peter Shu-Chun CHENG | Aerator device for, and method of, aerating a drinkable liquid |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2940898B1 (fr) | 2009-01-12 | 2011-02-11 | Negoce Et Conseil Ab | Verre a degustation |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1700062A (en) * | 1927-09-02 | 1929-01-22 | Kolber Benjamin | Sanitary glass ice-cream measurer |
FR2641960A1 (fr) * | 1989-01-26 | 1990-07-27 | Pascot Jacques | Verre a degustation |
FR2684534A1 (fr) | 1991-12-06 | 1993-06-11 | Meunier Yves | Verre a degustation. |
FR2788210A1 (fr) | 1999-01-12 | 2000-07-13 | Jerome Meunier | Verre a degustation particuliere utilisable pour l'examen olfactif des boissons alcoolisees |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2648340B1 (fr) | 1989-06-16 | 1992-03-27 | Pascot Jacques | Verre a degustation |
-
2000
- 2000-11-29 FR FR0015405A patent/FR2817134A1/fr not_active Withdrawn
-
2001
- 2001-11-28 ES ES01403049T patent/ES2247043T3/es not_active Expired - Lifetime
- 2001-11-28 AT AT01403049T patent/ATE301411T1/de not_active IP Right Cessation
- 2001-11-28 EP EP01403049A patent/EP1210890B1/fr not_active Expired - Lifetime
- 2001-11-28 DE DE60112533T patent/DE60112533T2/de not_active Expired - Lifetime
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1700062A (en) * | 1927-09-02 | 1929-01-22 | Kolber Benjamin | Sanitary glass ice-cream measurer |
FR2641960A1 (fr) * | 1989-01-26 | 1990-07-27 | Pascot Jacques | Verre a degustation |
FR2684534A1 (fr) | 1991-12-06 | 1993-06-11 | Meunier Yves | Verre a degustation. |
FR2788210A1 (fr) | 1999-01-12 | 2000-07-13 | Jerome Meunier | Verre a degustation particuliere utilisable pour l'examen olfactif des boissons alcoolisees |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1689272A2 (fr) * | 2003-11-05 | 2006-08-16 | Willat | Verre a vin |
EP1689272A4 (fr) * | 2003-11-05 | 2009-09-16 | Willat | Verre a vin |
FR2867047A1 (fr) * | 2004-03-02 | 2005-09-09 | Sanbri | Verre a degustation |
WO2005094639A1 (fr) * | 2004-03-02 | 2005-10-13 | Sanbri | Verre a degustation |
WO2005120306A1 (fr) * | 2004-06-08 | 2005-12-22 | Luigi Stecca | Verre de consommation et de degustation de boissons |
WO2007105075A1 (fr) * | 2006-03-10 | 2007-09-20 | Edmund Becker Ganser | Récipient pour boissons |
EP2100542A1 (fr) * | 2008-03-13 | 2009-09-16 | Guido Schüllner | Récipient/conteneur destiné à la modification en matière fine de liquides |
US8101222B2 (en) | 2008-11-18 | 2012-01-24 | Chevalier Collection, Ltd. | Beverage glass with internal decanting, filtering, mixing and aerating cell |
ITMI20082288A1 (it) * | 2008-12-22 | 2010-06-23 | Alessi Spa | Calice da vino |
WO2015063319A1 (fr) * | 2013-11-04 | 2015-05-07 | Eberhard Theo | Récipient à boire |
CN105764383A (zh) * | 2013-11-04 | 2016-07-13 | 特奥·埃伯哈德 | 饮用容器 |
US10130198B2 (en) | 2013-11-04 | 2018-11-20 | Vinoval Gmbh | Drinking vessel |
WO2017051134A1 (fr) * | 2015-09-24 | 2017-03-30 | Arnaud Baratte | Tasse à dégustation |
FR3041516A1 (fr) * | 2015-09-24 | 2017-03-31 | Arnaud Baratte | Tasse a degustation |
CN108289556A (zh) * | 2015-09-24 | 2018-07-17 | 阿诺·巴拉特 | 用于品尝的杯子 |
US20190116998A1 (en) * | 2015-09-24 | 2019-04-25 | Arnaud Baratte | Tasting cup |
US10925421B2 (en) | 2015-09-24 | 2021-02-23 | Ab Design Concept & Creation | Tasting cup |
US9987601B2 (en) * | 2016-03-23 | 2018-06-05 | Peter Shu-Chun CHENG | Aerator device for, and method of, aerating a drinkable liquid |
Also Published As
Publication number | Publication date |
---|---|
DE60112533T2 (de) | 2006-06-01 |
ES2247043T3 (es) | 2006-03-01 |
ATE301411T1 (de) | 2005-08-15 |
DE60112533D1 (de) | 2005-09-15 |
EP1210890B1 (fr) | 2005-08-10 |
FR2817134A1 (fr) | 2002-05-31 |
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Legal Events
Date | Code | Title | Description |
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PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
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