a wine that comes from the Bordeaux area in France. City (pop., 1999: city, 215,363; metro. area, 753,931), southwestern France. Lying on the Garonne River above its junction with the Dordogne, Bordeaux has long been noted for its wine production. As Burdigala, it was the chief town of the Bituriges Vivisci, a Celtic people. Under Roman rule it was capital of Aquitania Secunda. As part of the inheritance of Eleanor of Aquitaine, Bordeaux became English in 1154 on her husband's accession to the English throne as Henry II. It enjoyed great prosperity through a thriving trade with the English until it was united to France on the English defeat in the Hundred Years' War (1453). As a Girondin centre, it suffered severely in the French Revolution. In 1870, during the Franco-Prussian War, the French government was transferred to Bordeaux, as it was again in 1914 at the outbreak of World War I. Its university, founded in 1441, educated such figures as Montesquieu
any of several red or white wines produced around Bordeaux, France or wines resembling them
any of several red or white wines produced around Bordeaux, France or wines resembling them a port city in southwestern France; a major center of the wine trade
(Tarım) Bordeaux mixture is a mixture of copper sulfate (CuSO4) and slaked lime used as a fungicide in vineyards. It is used mainly to control garden, vineyard, nursery and farm infestations of fungi, primarily downy mildew, which can result from infections of Plasmopara viticola. It was invented in the Bordeaux region of France, where it is known locally as Bouillie Bordelaise. This fungicide has been used for over a century and is still used, although the copper can leach out and pollute streams