From the moment people learned to exploit the fruit of the vine to turn it into wine, they showed a special preference and curiosity for this drink, which has not diminished over the centuries. From generation to generation, they persist in unraveling its mysteries and improving its quality. 

In this regard, the 20th century played a fundamental role in the history of wine thanks to the emergence and development of oenology.
This science, which is also a technique, was born in the 1950s from the impetus of chemists Emile Peynaud and Jean Ribereau-Gayon in the Bordeaux region and professors Jaumes and Flandry in Montpellier, who were passionate about wine. Being a wonderful tool for the winemaker, oenology helped them better understand the nature of wine, control the different stages of its processing and creation. 

Contrary to the fear it had caused, it did not result in the standardization of wines but provided more comfort to the winemaker, giving them greater freedom to determine the types of their wines. The news for wine lovers of the third millennium is joyful: if they drink less, they will henceforth drink better, benefiting from quality rather than quantity. For them, wine is no longer "the healthiest drink," as praised by the Pasteur Institute, but "the drink that offers pleasure." 

Being open-minded and full of curiosity, they learn to taste, do not hesitate to ask questions, and enjoy sharing their feelings with their friends. Whether they are wine lovers who are now being initiated into its art or more experienced connoisseurs, this book serves as a guide in this thrilling adventure of wine discovery.