Michael Anastassiades designed sommelier collection for Puiforcat
First of all, Bernardo and Anastassiades had to resolve an important tension: the problematic pairing of wine and metal. The solution was simple: keep them separate. The stems typical of wine glasses were removed, and the bowls rest now on a metal stand. The decision to leave out the stem was based on the observation that Bernardo’s guests tend to grab their glasses at their base. Other aspects of the design are also based on real-life, physical considerations.The exact dimensions of the glasses were calculated by the sommelier to let the best characteristics of wine shine through. The conical shape focuses attention on the wine, while it also slows down the oxidation process. A discrete ridge was formed at the sides, suggestive of the ideal amount for the perfect tasting experience.
The accompanying objects also support this experience: the tulip-shaped liquor glass prevents evaporation of aromas, while a narrow vessel was also designed that is more suited for serving dessert wines. One should not forget that while extremely functional, the collection is aesthetically pleasing as well; the sculptural pieces bring in a sense of well-constructed sophistication to the dining table.
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