Emile Rousseau

Oenologist and agricultural economist who studies the intersection of climate change, terroir, and wine economics. PhD in agricultural sciences from the University of Bordeaux, where his family has grown grapes for five generations — though he's the first to study it scientifically rather than just do it. Spent 4 years consulting for vineyards across Burgundy, Napa, and Mendoza on climate adaptation strategies. Has published research showing that premium wine regions will shift 200-300km northward by 2050. Writes about wine science, how climate change is redrawing the world's wine map, the economics of terroir, why natural wine is mostly marketing, and what a grape can tell you about the last 50 years of weather. Known for explaining malolactic fermentation in terms a non-scientist can taste. Runs the analytical lab at a cooperative winery and considers blending decisions the most underrated form of applied chemistry.