Definition: Peynaud Emile

At a very young age, he began working as a technical assistant at the Calvet wine merchant's. It was there that he learned to analyse and taste wines from all over the world, acquiring a pragmatic understanding of all aspects of the wine trade.

His academic career culminated in a thesis defended in 1946, and in 1949 he joined Professor Jean Ribéreau-Gayon, who had been appointed director of the oenological station.

During his 46 years of activity, Emile Peynaud published numerous scientific articles and several reference works, including "Le Goût du vin" (The Taste of Wine) in 1980. This encyclopaedia of tasting brought him to the attention of the general public. The third edition was published in 1996, in collaboration with Jacques Blouin. In another book, "Connaissance et travail du vin" (Knowledge and Work of Wine), published in 1982, Emile Peynaud introduces wine and describes techniques for improving its production and ageing. The principles of the Peynaud method can be summarised as follows: grapes must arrive at the winery in good condition, with a sufficient maturity index. Tannin extraction must be as gentle as possible. Fermentation takes place at a controlled temperature, with an appropriate maceration time, which should not be too long. The resulting wines have more body, vinosity and colour than in the past. During ageing, the fruitiness of the wine must be preserved. The wines should be delicious from a young age.