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Science, Vine and Wine in Modern France

Science, Vine and Wine in Modern France


  • Date Published: July 2002
  • availability: Available
  • format: Paperback
  • isbn: 9780521525213

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About the Authors
  • Science, Vine and Wine in Modern France examines the role of science in the civilization of wine in modern France. Viticulture, the science of the vine itself, and oenology, the science of winemaking, are its subjects. Together they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated late-nineteenth-century vineyards devastated by the disease; and the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. This is the first analysis of the scientific battle over the best way to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.

    • First account of the scientific war over replanting France's vineyards in late-nineteenth-century
    • First analysis of the importance of Pasteur in the development of oenology
    • First account of the establishment of oenological empire in Bordeaux and its significance for the production of quality wine
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    Reviews & endorsements

    'This book will doubtless interest all wine connoisseurs and entertain scientists. It is, moreover, extremely useful in turning the attention of historians towards a neglected science, one whose hybrid status between science and technology, and between cognition and commerce, is fascinating.' Bernadette Bensaude-Vincent, Nature

    'Paul has provided all those interested in French wine science in the 19th and early 20th century with a fascinating and accessible account of the ways in which the scientific community came to the aid of the country's grape growers and wine makers.' Endeavour

    'Paul's book has a wealth of information for those deeply interested in wine, but it should also be read by those who deal with modern risk management. And even if you do not read it, you should try at least once to make wine. Remember Faraday!' The Times Higher Education Supplement

    '... as entertaining history, any scientist with a taste for good wine would find it excellent holiday reading'. John Postgate, Trends in Microbiology

    'This splendid book manages to combine precision with, if not quite poetry, then certainly humour and humanity.' R. G. Anderson, Ambix

    'This book … is … extremely useful in turning the attention of historians' towards a neglected science, one whose hybrid status between science and technology, and between cognition and commerce, is fascinating.' Bernadette Besaude-Vincent, Nature

    '… the book is a very valuable contribution to the history of agriculture, from both science and social history points of view.' Nicolas Rasmussen, Metascience

    'Science, Vine and Wine is a passionate and compelling book which is supplied copiously with footnotes and references to archives, contemporary journals and scientific works spanning two centuries … Professor Paul has written an intriguing book.' Hugh Clout, Journal of Wine Research

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    Product details

    • Date Published: July 2002
    • format: Paperback
    • isbn: 9780521525213
    • length: 368 pages
    • dimensions: 226 x 153 x 24 mm
    • weight: 0.55kg
    • contains: 8 b/w illus. 1 map 10 tables
    • availability: Available
  • Table of Contents

    Part I. Reinventing the Vine for Quality Wine Production:
    1. Death and Resurrection in the Phylloxeric Vineyard
    2. Scientific Programs for the Spread of the Grafted Vine
    3. Direct Production Hybrids: Quality Wines?
    4. The Fall of the Hybrid Empire and the Victory of Vitis vinifera
    Part II. Laying the Foundations of Oenology: 5. Jean-Antoine Chaptal
    6. Louis Pasteur
    Part III. Oenology in Champagne, Burgundy, and Languedoc:
    7. Champagne: the Science of Bubbles
    8. Burgundy: The Limits of Empirical Science
    9. Languedoc-Roussillon: innovations in tradition
    Part IV. Oenology in Bordeaux:
    10. The pastorian oenology of Ulysse Gayon
    11. The Ionic Gospel of the New Oenology
    12. The Production of Oenologists
    Conclusion: Mopping-up Operations or Contemporary Oenology as Normal Science

  • Author

    Harry W. Paul, University of Florida

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