Petit Verdot is a late-ripening red grape variety historically associated with Bordeaux, where it is used in small proportions in red blends. It contributes deep colour, firm tannin, acidity and floral or spicy aromas. Because it ripens late, it can be difficult to mature fully in cooler vintages, but it is increasingly used as a varietal wine in warmer regions.
Typical aromas include blackberry, black plum, violet, sage, black pepper and spice. Petit Verdot generally has full body, high tannin and high acidity, with deep colour. Its intensity means that relatively small proportions can influence the structure and flavour of a Bordeaux blend.
Petit Verdot is used in Bordeaux, particularly in the Médoc, as well as in Australia, Spain, California, Virginia and British Columbia’s Okanagan Valley. In Bordeaux it is often a minor blending component alongside Cabernet Sauvignon, Merlot and Cabernet Franc. In warmer regions it may be bottled as a single-variety wine.
Petit Verdot’s tannin and concentration suit grilled beef, lamb, game, braised meats and aged hard cheeses. It can overwhelm delicate fish or lightly seasoned dishes, especially when young and heavily extracted.
Example: serve a varietal Petit Verdot with grilled ribeye, roast lamb or game with a savoury jus.
Petit Verdot is generally used in small quantities to add colour, tannin, acidity and aromatic complexity. It is not usually the dominant grape in classic Bordeaux blends because of its late-ripening nature and powerful structure.
Chef’s note: Petit Verdot can be very firm when young. Match it with dishes that have enough protein, fat and flavour to balance the tannin.
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