Émile Peynaud | |
|---|---|
 | |
| Born | 29 June 1912 |
| Died | 18 July 2004 (aged 92) |
| Nationality | French |
| Alma mater | University of Bordeaux |
| Occupation | Oenologist |
Émile Peynaud (29 June 1912 – 18 July 2004) was a French oenologist and researcher who has been credited with revolutionizing winemaking in the latter half of the 20th century, and has been called "the forefather of modern oenology". [1]
Peynaud entered the wine trade at the age of fifteen with the négociant Maison Calvet. [1] At Calvet he worked under the chemical engineer Jean Ribéreau-Gayon, and they developed methods of analysing the wines that were to be purchased. In 1946, Peynaud completed his Doctorate at the University of Bordeaux and joined its faculty as a lecturer. Ribéreau-Gayon at this time was also teaching at the University, and the two shifted their previous focus of problems faced by Calvet to the problems faced by the winemakers themselves.
While at the University of Bordeaux, where he became a professor of oenology, Peynaud worked at providing scientific explanations for many problems encountered in the process of winemaking. He convinced the wineries to begin picking grapes at vineyards up to two weeks later than usual, and to complete the picking as quickly as possible. The practice of also picking underripe or rotten grapes was abandoned, so that the selected fruit arriving at the winery was of the best possible quality. [2]
Peynaud introduced crushing and fermenting fruit in separate batches based on vine age, vineyard location, or any other factor that resulted in fruit of differing qualities in order to control tannin extraction. He then applied the cool fermentations used in Champagne to still white Bordeaux in order to control fermentation temperatures.
Because he proposed methods that ran counter to many traditions, in the 1950s and 1960s, skeptics would use the term "Peynaudization" of Bordeaux, but as his advice usually produced superior wines, criticism came to an end. [2]
Peynaud considered the control of malolactic fermentation to be one of his most important contributions to winemaking. It was commonly believed that malolactic fermentation was a sickness. He helped the wineries realize that they needed to encourage and control malolactic fermentation. He also stated, "Using only the very best grapes is a new phenomenon," considering this "the crowning achievement of [his] work." [2]
Peynaud was the Decanter Man of the Year in 1990. [1] He taught Michel Rolland and Patrick Léon.
Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
A winery is a building or property that produces wine, or a business involved in the cultivation and production of wine, such as a wine company. Some wine companies own many wineries. Besides wine making equipment, larger wineries may also feature warehouses, bottling lines, laboratories, and large expanses of tanks known as tank farms. Wineries may have existed as long as 8,000 years ago.
White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.
A winemaker or vintner is a person engaged in winemaking. They are generally employed by wineries or wine companies, where their work includes:
Chateau Musar is a Lebanese winery located in Ghazir, Lebanon, 24 kilometres (15 mi) north of the capital Beirut. Musar grapes grow in the Beqaa Valley, a fertile sunny valley at an elevation of 1,000 metres (3,300 ft), situated 40 km (25 mi) east of Beirut.
Malolactic conversion is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction.
Château Branaire is a winery in the Saint-Julien appellation of the Bordeaux region of France. Château Branaire is also the name of the main red wine produced by this property and which was classified as one of the ten 'Fourth Growths' in the Bordeaux Wine Official Classification of 1855.
André Viktorovich Tchelistcheff was America's most influential post-Prohibition winemaker. Tchelistcheff is most notable for his contributions toward defining the style of California's best wines, especially Cabernet Sauvignon. Called the "dean of American winemakers", industry pioneers, such as Rev. John Staten of Field Stone Winery, Robert Mondavi, Louis Martini, Rob Davis of Jordan Vineyard & Winery, Joel Aiken, Michael Silacci of Opus One, Greg La Follette, of Ancient Oak, and Rick Sayre of Rodney Strong Wine Estates, considered him their mentor. Andre advised Warren Winiarski in launching Stag's Leap Wine Cellars which famously made the 1973 SLV Cabernet Sauvignon that was awarded the most points in the ”Judgement of Paris” wine tasting in 1976. Andre also assisted Ste. Michelle Wine Estates in launching the Anthology program at Conn Creek Winery in 1991.
Michel Rolland is a Bordeaux-based oenologist, with hundreds of clients across 13 countries and influencing wine style around the world. "It is his consultancies outside France that have set him apart from all but a handful of his countrymen." It is frequently addressed that his signature style, which he helps wineries achieve, is fruit-heavy and oak-influenced, a preference shared by influential critic Robert Parker.
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See also" section below.
The following outline is provided as an overview of and topical guide to wine:
Château Desmirail is a winery in the Margaux appellation of the Bordeaux wine region of France. It was classified as one of fourteen Troisièmes Crus in the historic Bordeaux Wine Official Classification of 1855.
Richard ("Ric") Forman is an American winemaker, vineyard manager, and consultant, who has made contributions to the rise of Napa Valley as one of the premier winemaking regions of the world.
Mas de Daumas Gassac is a French wine producer from the wine region Languedoc, classified as Vin de Pays de l'Hérault due to its use of grape varieties outside specifications of its AOC. The winery, producing both white and red wine, is located in the south of France, in the commune of Aniane. Despite its modest designation and location, the vineyard has received widespread acknowledgement, described by The Times to taste like a "Latour" and by the French gastronomic guide GaultMillau as the "Lafite Rothschild of the Languedoc-Roussillon", it is frequently referred to as the Grand cru of the Languedoc.
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
Pomerol is a French wine-growing commune and Appellation d'origine contrôlée (AOC) within the Libournais in Bordeaux. The wine produced here is predominately from Merlot with Cabernet Franc playing a supporting role. Unlike most other Bordeaux communes, there is no real village of Pomerol, although there is a church. The houses are set among the vineyards.
Château Rauzan-Ségla, or Château Rausan-Ségla, is a winery in the Margaux appellation of the Bordeaux region of France. Château Rauzan-Ségla is also the name of the red wine produced by this property. The wine produced here was classified as one of fifteen Deuxièmes Crus in the original Bordeaux Wine Official Classification of 1855. The alternate name "Rausan-Ségla" was also frequently used until 1994 when the original "Rauzan-Ségla" again became the official name.
Denis Dubourdieu was a French winemaker and professor of oenology at the University of Bordeaux. He managed or co-managed several properties in Bordeaux, including Château Reynon, Château Doisy Daëne, Château Cantegril, Château Haura, and Clos Floridène. He also consulted at Château Cheval Blanc and 4G Wines.
Winemaking in Bordeaux is the collection of processes used to make Bordeaux wine. Winemaking in Bordeaux differs from winemaking in other places both because of the Bordelais climate and because of the particular Bordeaux style which the wine-maker is aiming for. A large number of processes are involved: pruning, training, spraying,, harvesting, (sorting), (de-stemming), crushing, fermentation, pressing, barrel-ageing, blending, bottling and bottle-ageing.
{{cite web}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link)| International | |
|---|---|
| National | |
| Other | |
