Pierre-Louis Teissedre: a career at the crossroads of research, teaching and oenological issues
Pierre-Louis Teissedre is a professor at Bordeaux University and a committed member of a number of national and international bodies. He has been active in the field of oenology for over 30 years. His career combines teaching, research and active participation in developments in the wine industry.
© G. Dufau
"Rooted in centuries-old tradition, the wine industry must now combine its heritage with innovation to meet the challenges of the future. Wine has not had its final say: it is with passion, creativity and vision that we will continue to promote our terroirs, innovate to preserve the quality of our wines and nurture the soul of viticulture for future generations. Together, let us shape the future of our industry by combining ancestral know-how with the technologies of tomorrow." - Pierre-Louis Teissedre
From Montpellier to Bordeaux, a university career focused on oenology
Pierre-Louis Teissedre trained as an oenologist. He began his studies at the Faculty of Pharmacy in Montpellier, where he obtained his degree and then wrote a thesis on the presence of lead in wine, at a time when there was concern about heavy metals. After completing his thesis, he moved to the United States for a postdoctoral fellowship at the University of California (Davis) in the Department of Viticulture and Enology. There, he worked on polyphenols in grapes and wine, their potential health effects and their sensory properties.
Back in Montpellier, he became a lecturer at the Faculty of Pharmacy, where he helped teach the national oenology diploma. In 2005, he was appointed professor at the University of Bordeaux, in the former Faculty of Oenology, which became the Institute of Vine and Wine Sciences (ISVV). There, he teaches several courses, including the national oenology diploma, a master's degree in vine and wine sciences, and a master's degree in wine tourism (Wintour).
For his scientific research, he is part of a research group of around ten people, including researchers, teachers, master's students, doctoral students and post-doctoral researchers. This research group focuses on the polyphenols in grapes and wine, wine quality, ageing in barrels or oak wood, and is particularly interested in the phenolic composition of grapes and wine, as well as the impact of wine constituents on sensory and biological aspects.
Supporting developments in winemaking practices and training
Since 2019, Pierre-Louis Teissedre has been first vice-president of the Union des Œnologues de France (Union of French Oenologists). In this capacity, he has led the reform of the national oenologist diploma, which was updated in 2021–2022. This work was carried out in close collaboration with industry professionals, training institutions and industry representatives, with the aim of adapting the educational content to the current realities of the profession and new expectations in the field.
In line with this commitment, he has also been co-president of the International Union of Oenologists since 2024, after serving as its vice-president. This organisation, which brings together around ten countries, works to harmonise training and recognise oenological skills at an international level. It also reflects on oenological practices related to ecological transition, sustainability, product quality and changing consumer expectations.
These commitments are part of a desire to develop the profession of oenologist in a context of technical, environmental and societal change, while ensuring the transfer of skills.
Strong involvement in international scientific organisations
In March 2025, Pierre-Louis Teissedre became second vice-president of the Scientific and Technical Board of the International Organisation of Vine and Wine (OIV). This board brings together scientific experts from member countries and oversees the implementation of the organisation's global strategic plan. Prior to this, he had served as scientific secretary and then chair of the “Safety and Health” commission.
He is also deputy director of ISVV in charge of international relations, with the task of structuring partnerships in the areas of training, research and international projects.
Transition challenges for the industry: changes in practices, societal expectations and the role of the oenologist
For Pierre-Louis Teissedre, the wine industry is currently undergoing a major transition. Several structural changes are transforming the profession of oenologist and production practices. On the one hand, there are growing expectations on the part of consumers: more authentic products, less interventionist, more connected to their origin. On the other hand, there are technical and environmental constraints that call for concrete responses.
Among the challenges identified, he cites reducing inputs, bioprotection, developing disease- and drought-resistant varieties, and adapting to climate change. He also emphasises the importance of reducing the use of plant protection products and seeking more sustainable and environmentally friendly solutions.
Added to this are changes in the markets: the emergence of low-alcohol or alcohol-free wines (the ‘No/Low’ segment), the decline in red wine consumption, and changes in when wine is consumed. For Pierre-Louis Teissedre, these trends require an adaptation of the product range, while guaranteeing the quality, typicity and origin of the products. He also emphasises the importance of preserving sensory pleasure, which remains at the heart of wine consumption.
In this context, he believes that the role of the oenologist is central. He points out that many oenological practices fall under their direct responsibility. Oenologists operate at the intersection of scientific knowledge, technical realities and societal expectations. They must be able to provide solutions that can be applied in the field, in collaboration with companies, producers and the various players in the sector. This requires both a solid scientific foundation and the ability to adapt to specific situations. He also emphasises the importance of teamwork in order to respond effectively to these challenges.
Finally, he raises more cross-cutting issues: promoting wine as a cultural product, the growth of wine tourism, and the need to advocate moderate and responsible consumption with meals. He deplores the current trend towards ostracising wine in the name of the fight against alcohol, and points out that it is a complex product, linked to a territory and a history, which has its place in a balanced diet.
