EP1210890A1 - Tasting glass - Google Patents

Abstract

The tasting glass (1), comprising a rounded balloon-shaped bowl (4) on a stem (2) and foot (3), has the bowl shaped for form at least one rib (7) on its inner surface extending from its rim (6) to the bottom (5) of the bowl. Each rib is formed by a localised fold (8) in the glass about 2 - 5 mm wide, in line with or angled relative to the generating surface. In a variant the ribs can be in the form of detachable components such as ferromagnetic bars held in place by magnets or clips.

Description

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.

We already know multiple realizations of glasses tasting, allowing amateurs to grasp the qualities of a wine or a liqueur or any other drink alcoholic, by sight and smell. So, for appreciate the color of a wine, we proposed to carry out the leg and foot of a glass in a material having a transparency coefficient much lower than that of parison material, as described in document FR-A-2 641 960. In the parison of this tasting glass, there a re-entrant footprint may be provided allowing the user to engage his thumb.

We were also interested in creating voluntary turbulence in the tasted liquid, which turbulence can be generated by geometries associated with the glass parison. 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.

However, the aforementioned tasting glass has the disadvantage of difficulty in making the shape going inside the glass for the drinker. Of more, 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.

One can also cite the document FR-A-2788 210 which describes a tasting glass whose bottom presents reliefs and hollows. The pustule shape of the reliefs then generates a stirring of the liquid in its part contributing to background mixing complemented by the hollows. However, only the background area is subject to turbulence, so that the mixing is not homogeneous, and moreover the complex geometry of the bottom of the glass makes it delicate and expensive manufacturing.

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.

This problem is solved in accordance with the invention, thanks to 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.

Thus, 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. In addition, the curved parison of the glass has a continuous curvature practically down to the drink, which avoids operations manufacturing complexes. Finally, the rib projecting towards the interior has no appreciable thermal effect, and cannot heat the liquid in the glass.

In a particular embodiment, the or each rib is formed by a local offset of the contour parison device. In particular, the localized dropout can be in the form of a radial facet of about 2 to 5 mm in average width.

According to a first variant, the or each rib extends substantially along a generatrix of the surface of the parison.

According to another variant, the or each rib extends with a certain inclination relative to a generator of the parison surface.

Advantageously then, the or each rib has a helical profile, said helix preferably being oriented right. In particular, the angle of inclination, constant or variable, is appreciably between 10 ° and 45 °.

In another particular embodiment, the or each rib came in one piece with the parison of the glass, the outer surface of said parison being essentially smooth. In particular, the rib is essentially arranged in a radial plane.

According to another possible embodiment, 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.

• 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.

Other characteristics and advantages of the invention will appear more clearly in the light of the description which follows and of the appended drawings, with reference to the figures in which:

• Figure 1 is a perspective view illustrating a tasting glass according to the invention, having a rib extending along a generatrix of the surface of the parison, formed by a local recess of the peripheral contour of the parison;
• Figure 2 is a cross section along II-II of Figure 1, to better distinguish the aforementioned local offset;
• Figure 3 is a section similar to that of Figure 2, illustrating alternatively the presence of three ribs distributed over the periphery of the glass;
• FIG. 4 is an axial section illustrating another embodiment, in which the tasting glass is without a foot, and has a rib, always extending along a generatrix of the parison, but formed integrally with the parison of the glass, the outer surface of said parison being essentially smooth;
• Figure 5 is a section along VV of Figure 4, to better distinguish the geometry of the aforementioned rib;
• Figure 6 is an axial half-section illustrating a variant of the previous glass, in which the rib has a radially width which decreases from the bottom towards the rim of the glass;
• FIG. 7 is an axial half-section illustrating another variant in which the rib consists of an attached bar of ferromagnetic material held in place by magnets;
• Figure 8 is an axial half-section illustrating a variant of the embodiment of Figure 7, wherein the rib is constituted by a hairpin clip from overlapping the parison of the glass;
• FIG. 9 is an axial section illustrating yet another embodiment in which the tasting glass is a stemmed glass which has a single rib formed integrally with the parison of the glass, and FIG. 10 is the associated section along XX ;
• Figures 11 and 12 illustrate in perspective and in top view another embodiment of a tasting glass according to the invention, with at least one (here two) rib inclined relative to a generator of the parison (angle α);
• FIG. 13 illustrates in perspective various particular embodiments of the aforementioned type, with a single rib inclined at different angles.

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.

According to the invention, 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.

In Figures 1 and 2, 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.

In both cases, we noted X the main axis of the tasting glass 1 thus produced.

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. As before, there 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. Like this is visible in Figure 5, 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. It is obvious that we can alternatively not only provide a plurality of such ribs 17, but also modify the geometry of one or other of these ribs in choosing an asymmetrical profile, i.e. a rib more inclined on one side than on the other. This allows make tasting glasses with a very ribbed protruding capable of imparting a high shock to the liquid, this which will be reserved for young and robust wines, and to have other tasting glasses with more ribs softened, so as to give a weaker shock to the liquid, which will be reserved for old wines.

Whether the rib 7 formed by a setback located in the parison of the glass 1, or the rib 17 coming of material with the parison of the glass 10, the rib 7 or 17 here each time radially has a width which is essentially constant over the entire height of said rib.

It is however possible, as illustrated in FIG. 6, to provide a rib, noted 17 ′, having a width which is variable radially. Of preferably then, we will choose a width that decreases from bottom 15 towards the drink 16 of the glass 10. This makes it possible to give additional function to the rib, which is to strengthen the mechanical strength of the parison 14, which can then be made with a very small thickness, while preserving the drinker 16. An air / - mixture is obtained very effective wine, which allows to obtain a great exhalation.

In the embodiments previously described, 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.

In FIG. 7, 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.

In Figure 8, 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.

Of course, we can provide a rib coming material with the glass parison for a glass tasting which includes a base. This variant is illustrated in Figures 9 and 10.

There is thus 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. We find the presence, projecting towards the inside of the glass, of 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 rib 27, here made of material with parison 24, behaves exactly like the rib 17 of the embodiment of FIGS. 4 and 5 previously described.

In the embodiments previously described, the or each rib extended substantially in a generating the surface of the parison.

However, it can be interesting to plan that the or each rib extends with a certain inclination with respect to a generatrix of the surface of the parison. Such a variant is illustrated in the figures 11 to 13.

In Figures 11 and 12, a distinction is thus made between tasting glass 30 with its stem base 32 and its base 33. The glass is surmounted by a parison 34 of shape curved whose bottom is noted 35, and whose curvature is continues until the drinker noted 36.

According to the invention, 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. In this case, 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. As is better visible in the top view of Figure 12, 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 α, which angle can be constant or variable over the height of said rib. When the angle α is constant, the rib 37 has a profile helically, as is the case on the glass illustrated here. In the species, 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 α1, α2, α3. Preferably, the range of these angles will range from 10 ° to 45 °, with a preferred value close to 30 °.

We can also provide an angle that varies on the height of the rib, for example being greater in the mid-height portion or one-third the height of the parison (from the bottom). This allows you to dose optimal degree of mixing depending on the height.

In all cases, the inclined ribs reinforce the stirring effect sought by a rise in the liquid during the turning glass.

The invention is not limited to the modes of realization which have just been described, but includes at on the contrary any variant taking over, with means equivalent, the essential characteristics stated upper.

Claims (15)

Tasting glass, of the type comprising a curved parison (4; 14; 24; 34) whose curvature is continuous up to the rim (6; 16; 26; 36) of the glass, characterized in that the parison (4; 14 ; 24; 34) has, projecting towards the inside of the glass, at least one rib (7; 17; 17 ';17.1;17.2;27; 37) extending from the bottom zone (5; 15; 25; 35) to the drinking area (6; 16; 26; 36). Tasting glass according to claim 1, characterized in that the or each rib (7; 37) is formed by a localized recess (8; 38) of the peripheral contour of the parison (4). Tasting glass according to claim 2, characterized in that the localized recess (8; 38) is in the form of a radial facet of approximately 2 to 5 mm in average width. Tasting glass according to one of claims 1 to 3, characterized in that the or each rib (7; 17; 17 ';17.1;17.2; 27) extends substantially along a generatrix of the surface of the parison (4 ; 14; 24). Tasting glass according to one of claims 1 to 3, characterized in that the or each rib (37) extends with a certain inclination (α) relative to a generatrix of the surface of the parison (34). Tasting glass according to claim 5, characterized in that the or each rib (37) has a helical profile, said helix preferably being oriented to the right. Tasting glass according to claim 5 or claim 6, characterized in that the inclination angle (α), constant or variable, is substantially between 10 ° and 45 °. Tasting glass according to one of claims 1 and 4 to 7, characterized in that the or each rib (17; 17 ';27; 37) is made in one piece with the parison of the glass (14; 24; 34), the outer surface of said parison being essentially smooth. Tasting glass according to claim 8, characterized in that the rib (17; 17 '; 27) is essentially arranged in a radial plane. Tasting glass according to claim 1, characterized in that the or each rib (17.1; 17.2) is produced in the form of an attached element detachably associated with the parison of the glass (14). Tasting glass according to claim 10, characterized in that the added element is a bar (17.1) of ferromagnetic material, which is held in place by means of at least one magnet (18) arranged on the outer surface of the parison (14). Tasting glass according to claim 10, characterized in that the added element is a hairpin clip (17.2), which is held in place by a branch (20) of said clip coming into contact with the external surface of the parison (14). Tasting glass according to one of claims 1 to 12, characterized in that the rib (7; 17; 17.1; 17.2; 27; 37) has a width which is essentially constant over the entire height of said rib. Tasting glass according to one of claims 1 to 12, characterized in that the rib (17 ') has a width which is variable radially, preferably a width which decreases from the bottom (15) towards the rim (16) of the glass . Tasting glass according to one of claims 1 to 12, characterized in that the rib (37) has a width which is variable radially, preferably a width which decreases towards the bottom (15) and towards the rim (16) of the glass.

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