Bordeaux

Twelve fungicides; bordeaux mixture, strong, weak and with soap, bordeaux powder, modified eau celeste and ammoniacal copper carbonate, alone and with soap. As between the stronger and weaker bordeauxs an intermediate was [considered].

The bordeauxs seem to have been the most efficient fungicides, with the proprietary lime-sulfur mixtures a close second.

If these commercial materials are used to make a bordeaux or a copper-lime mixture for grape sprays, [...]

For under Charlemagne, in particular, this industry greatly expanded, as the wine masters of Gaul began to produce their own high quality burgandies and bordeauxes in the very regions in which those modern wines now derive their names.