1. Field of the Invention
The present invention relates to glassware, and particularly to an aerating wine glass for aerating wine when the wine is swirled therein.
2. Description of the Related Art
Wine is often allowed to “breathe” prior to consumption. Allowing wine to breathe, or aerate, maximizes the wine's exposure to the surrounding air. By allowing wine to mix and mingle with air, the wine will typically warm up and the wine's aromas will “open”, allowing the flavor profile to soften and mellow, thus improving the overall flavor characteristics of the wine.
In order to allow a wine to properly aerate, users often pour the wine from a bottle into a special decanter, and let the wine remain in the decanter prior to pouring into the wine glasses. The aeration takes place through exposure of the wine to the ambient air. However, such aeration only takes place along the surface of the wine, and is therefore minimal and may take an extended period of time for any noticeable effect.
Once the wine is poured into wine glasses, drinkers often swirl the wine in the glass, both to savor the aroma of the wine and also to provide further aeration. However, the aeration caused by the swirling of the wine over a smooth surface within the glance is also minimal. Thus, it would be desirable to provide a glass that maximizes aeration within the wine, without requiring the user to wait for extended periods of time before drinking the wine.
Thus, an aerating wine glass solving the aforementioned problems is desired.
The aerating wine glass is a beverage glass having a fluid dynamic structure formed on an inner surface thereof for generating bubbles in the beverage when the beverage is swirled therein. The aerating wine glass is preferably formed as a conventional wine glass, having a receptacle portion, a stem, and a base, with the receptacle portion having an open upper end and a closed lower end. A plurality of protruding members are formed on an inner surface of the receptacle portion so that swirling the beverage in the receptacle portion causes the beverage to pass over the plurality of protruding members in order to aerate the beverage through the production of air bubbles. Further, the plurality of protruding members increase the interior surface area of the glass, thus increasing the surface area of the liquid as the liquid is passed over the protrusions. This increased surface area increases the contact area between the liquid and the air, thus increasing the rate of aeration.
Each protruding member may be formed as a hollow tube having a substantially cylindrical contour. Alternatively, the protruding members may be spherical, or have any other shape that would aid in circulating air through the wine. It should be understood that the tubular and spherical contouring are provided for exemplary purposes only, and that the protruding members may have any desired contouring or dimensions.
These and other features of the present invention will become readily apparent upon further review of the following specification and drawings.
Similar reference characters denote corresponding features consistently throughout the attached drawings.
The present invention is directed towards an aerating wine glass 10. The aerating wine glass 10 is a beverage glass having a fluid dynamic structure formed on an inner surface thereof for generating bubbles in the beverage when the beverage is swirled therein. The aerating wine glass 10 is preferably formed as a conventional wine glass, having a receptacle portion 16, a stem 14, and a base 16. The receptacle portion 16 has an open upper end and a closed lower end. It should be understood that the fluid dynamic structure formed on the inner surface of the receptacle portion 16 may be applied to glasses having other configurations, and is not limited to wine glasses.
A plurality of protruding members 12 are formed on an inner surface 20 of the receptacle portion 16 so that swirling the beverage in the receptacle portion 16 causes the beverage to pass over the plurality of protruding members 12 in order to aerate the beverage through the production of air bubbles. Further, the plurality of protruding members 12 increase the interior surface area of the glass, thus increasing the surface area of the liquid as the liquid is passed over the protrusions 12. This increased surface area increases the contact area between the liquid and the air, thus increasing the rate of aeration. The protruding members 12 are preferably formed of glass and may be integrally formed with the receptacle portion during the manufacture thereof. Protruding members 12 may, alternatively, be attached to the inner surface 20 by adhesive or the like.
Each protruding member 12 may be formed as a hollow tube having a substantially cylindrical contour. However, each protruding member 12 Alternatively, the protruding members may be spherical, as described below, or may have any other shape that would aid in circulating air through the wine.
In the embodiment of
As shown, the plurality of protruding members 12 may be positioned to extend from a lower region of the inner surface 20 of the receptacle portion 16 to an upper region of the inner surface of the receptacle portion 16 (approximately the liquid level of a full glass of wine). This allows for aeration throughout the entire volume of wine filling the receptacle portion 16.
As best shown in
In the embodiment of
It is to be understood that the present invention is not limited to the embodiments described above, but encompasses any and all embodiments within the scope of the following claims.