Globally, grapevines are grown on 7.3 million ha of land, producing 74 million tonnes of grapes for winemaking (45.7%), musts and juices (4.3%), fresh consumption (42.3%) and dried fruits (7.7%) (OIV 2022). Approximately 10,000 grapevine varieties are described, of which around 8000 are estimated to belong to Vitis vinifera, the most commonly planted species. Regardless of where grapes are grown and the specific cultivar, this species is vulnerable to the major fungal pathogens. This reality underscores the importance of fungi for viticulture—vines throughout the world face a more or less intense onslaught from fungal pathogens, depending on climatic conditions and vine and pathogen co-evolution. All green parts of the grapevine are potentially exposed to diseases that can trigger severe symptoms and economic losses. Although fungal pathogens have been well known since the mid-nineteenth century, their life cycles and relation to the grapevine remain partially shrouded in mystery. Consequently, fungicides are still used preventively, although the regular application of active ingredients is dependent on the unpredictable mid-to-long-term weather and disease forecast and may not always be necessary. Grapevine fungal pathogens are currently being researched worldwide, with new insights being reported for the most common and devasting diseases.