General Description: Petit Verdot is a red grape variety that originates from Bordeaux, France, where it is traditionally used as a minor blending component in Bordeaux red blends, alongside Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec. Known for its deep colour, high tannins, and aromatic complexity, Petit Verdot contributes structure and spice to blends. The grape ripens later than most Bordeaux varieties, which historically limited its use to years with optimal growing conditions. However, its cultivation has spread to warmer regions worldwide, including Australia, Chile, and California, where it is increasingly produced as a varietal wine.
Primary Flavours:
- Blackberry
- Blueberry
- Violet
- Leather
- Spice (such as clove and allspice)
Taste Profile:
- Sweet-Dry: Dry
- Body: Full body
- Tannins: High
- Acidity: Medium to high
- ABV range: Typically between 13.5% to 15%
Handling: Petit Verdot is best served at room temperature, around 16°C to 18°C, to allow its full spectrum of flavours and aromas to emerge. The wine’s robust tannins and acidity make it suitable for ageing, with the potential to develop added complexity and softness over time. Decanting is recommended for younger wines to soften tannins and enhance aromatic expression.
Food Pairing Suggestions: The bold character of Petit Verdot pairs well with rich, hearty dishes such as grilled or roasted red meats, game, and dishes with bold spice profiles. Its tannic structure complements protein-rich foods, making it an excellent choice for barbecues and meat-based stews. The wine’s aromatic complexity can also enhance the flavours of aged hard cheeses and dishes with earthy components, such as mushrooms.