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.