The French oenologist Émile Peynaud (1912-2004) was one of the most important wine critic, Scientists and teachers in this field. He worked closely with the “father of wine science” Jean Ribérau-Gayon and came to the Institut d'Oenologie at the University of Bordeaux after the Second World War. From the late 1940s he acted for many châteaux in Bordeaux in questions of winemaking as consultant, The selection of only healthy and above all ripe grapes was important to him and in this regard he made particular efforts to give the Bordeaux wine more balance and longevity. The list reads like a "who is who" of the most famous Bordeaux châteaux:
Château Beychevelle. Château Lafite-Rothschild. Château Léoville-Las-Cases. Chateau Margaux. Château Cheval Blanc. Château Ducru-Beaucaillou. Château Haut-Brion. Château Pape-Clement and Château Pichon-Longueville Comtesse, This later led him to many wineries around the world, including as a consultant in the founding of the famous wineries Carras (Meliton Greece, 1960s) and Ca 'del Bosco (Lombardy-Italy, 1970s). He always endeavored to leave nothing to chance when it came to vinification, and he already shaped practices that had become a matter of course in the early 1950s. These include mastery of the scientific research malolactic fermentation and the maceration with red wines.
Peynaud wrote numerous wine books and around 300 treatises on winemaking. He had a great talent for passing on his knowledge in an understandable and captivating manner. He also found it important to have the ability to taste properly and became an absolute specialist. Subjectivity and objectivity in one wine review are always the subject of heated debates, the second being often questioned. He noted in his book "The high school for wine connoisseurs", which was first published in 1985: "The paradox of the tasting is the fact that it wants to be an objective process, but works with subjective means in the sense that these are related to the object under investigation.
Wine is the object, the taster the subject. The human senses are used as measuring instruments. You can set rules for their proper functioning, increase their precision, eliminate sources of error, but the taster is not only the person who performs the work, but also the interpreter and judge. The tasting must be cool and precise in its taste analysis, strict in its conclusions, but committed in its judgment. ” Peynaud considered the right wine tasting ability as essential for optimal winemaking as a thorough knowledge of oenology, Incidentally, Peynaud was a strict opponent of the decanting for the purpose of oxygen contact, which he even found negative. See also under wine address,