Bordeaux broth

Following the disasters in viticulture caused by powdery mildew and phylloxera, the fungal disease "downy mildew" was introduced to France from America in 1878. Alexis Millardet (1838-1902), Professor of Botany at the University of Bordeaux, developed what he named "Bordelaise pulpe" and recommended it in 1885 as a successful remedy against this new and previously unknown fungal disease. The discovery was more or less a coincidence. Millardet noticed that the vines in one vineyard were infected with this disease, but the neighbouring vineyard was not - although the grapes on these healthy vines were covered in a light blue layer.

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Bordeaux broth

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