The Register new wine window allows to add a new wine to the application's database without adding a bottle to the cellar. This feature can be used to register a wine prior to acquiring it.
If you want to register a new wine while adding new bottles to the cellar, proceed with a new acquisition.
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This section of the window allows you to edit information relating to the wine:
The proposed fields are:
| Name : | the wine's name. |
| Appellation : | the wine's appellation, generally displayed prominently on the bottle's label. |
| Grapes : | the grape varieties that make up wine. |
| Country : | The wine's country of origin. The country name must be spelled exactly because Pappy Vino requires such precision when generating reports and charts; the button accompanying this field allows you to complete this field by selecting a country from a list of countries around the world. |
| Region : | the country's region where the vineyard is located. |
| Vineyard : | the name of the vineyard from which the wine comes. |
| Grower : | the name of the house producing the wine, or of its producer. |
| Temperatures : | the ideal temperature range for drinking wine. |
| Particularities : | particularities of the wine, whatever they may be. |
| Vintage : | the specific year the grapes were harvested, the wine produced and bottled; to select a year, you must enable this field by checking the accompanying box. |
| Color : | the wine color: red, white, rosé ou orange. |
| Category : | the category of wine: still (i.e. non-sparkling), sparkling (such as champagne) or fortified (such as porto). |
| Format : | the bottle capacity, in milliliters. |
| Alcohol (%) : | the concentration of alcohol in wine. |
| Sugar level (g/L) : | the sweetness of the wine, expressed in grams of sugar per liter of wine. |
| Start of apogee : | the first year of the optimal period during which the wine be at its best when tasted. |
| Fin d'apogée : | the last year of the optimal period during which the wine be at its best when tasted (it is disappointing to consume a declining wine). |
| Front label : | allows to insert a photograph of the bottle's front label. |
| Back label : | allows to insert a photograph of the bottle's back label. |
Please note the following specifics regarding these fields:
- The Country field does not accept incorrectly spelled country names. Use the selection button if you don't know exactly how the designated country is spelled.
- The year entered in Start of apogee cannot precede the one entered in the Vintage field.
- The year entered in End of apogee cannot precede the one entered in the Start of apogee field.
- If only a single year is entered in either the Start of apogee or End of apogee fields, the default value assigned to the other field is determined by the Default apogee period option in the Options window.
- To provide an image for the Front label and Back label fields, click the desired field; a context menu will appear allowing you to import the image from the clipboard or from a file. The same context menu allows you to delete a previously selected image.
- Of these fields, only Name, Color, and Format are mandatory.
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This section of the window allows you to enter information related to the wine's evaluation. This information is often available on the web:
The proposed fields are:
| Acidity : | an assessment of a wine's acidity, a characteristic that gives a wine a sensation of freshness and depth. Too much acidity gives a wine a sour taste and a sensation of acridness, of thinness or angularity. Insufficient acidity gives a wine a sensation of softness. |
| Sweetness : | an appreciation of the sweetness of the wine, which is a perception of the wine's softness. Sweetness contributes to the balance of a wine, notably by softening acidity or rounding out overly pronounced tannins. It plays a central role in the harmony and complexity of flavors. |
| Body : | une appréciation de l'intensité conjuguée aux tanins et à l'alcool. Le corps est formé par l'équilibre de l'alcool, du tanin et du moelleux. |
| Mouth-feel : | an appreciation of the sensation of texture, density, consistency, and persistence felt in the mouth. This sensation is primarily influenced by the tannins present in the wine. |
| Wood-feel : | an appreciation of the aromas and flavors derived from the wood, the material from which barrels containing it is made. The drink's tertiary aromas, such as spices, caramel or coconut, vary depending on the type of wood used. |
| Aromas : | a list of aromas that emanate from the nose and mouth. Their perception is olfactory (via the olfactory cilia in the nasal cavity) and not gustatory. |
| Pairings : | a list of food and wine pairings consisting of pairing a dish with a specific wine with the aim of harmonizing the flavors of both elements to enhance the taste experience. |
| Comments : | consumer comments on the wine, such as tasting notes. |
The button allows to generate a query for artificial intelligence chatbots to get an evaluation of the wine. It displays the Artificial intelligence chatbot query window (...).
Please note the following specifics regarding these fields:
- A value is assigned to the first five fields (Acidity, Sweetness, Body, Mouth-feel, and Wood-feel) by clicking one of the boxes alongside each field. These fields also have a button to delete an assigned value.
- No validation is applied to the values in other fields. The user is free to enter any information deemed relevant.