Petit Verdot
Petit Verdot is a dark, thick-skinned, late-ripening red grape, historically used in small percentages in Bordeaux blends to add tannin, color, and structure. It is now frequently produced as a robust, full-bodied varietal wine, especially in California, Australia, and Virginia, offering intense flavors of violet, blackberry, black cherry, and sage.
Key Characteristics and Taste Profile
Flavor Profile: Intense dark fruit (blackberry, black cherry, plum) and, uniquely, floral, herbal notes like violet, lilac, lavender, sage, and dried herbs.
Structure: High, bold tannins, deep inky color, and medium-plus acidity.
Aging: Often aged in oak, which adds mocha, vanilla, and smoke notes to the natural, sometimes rustic, profile.
Food Pairings
Due to its high tannins and bold structure, Petit Verdot pairs best with rich, hearty dishes such as: Grilled steak or ribeye, Beef Bourguignon, Strong cheeses, Roasted lamb