Overview of Petit Verdot

This full-bodied red wine originated in Bordeaux, in the southwestern region of France. The Petit Verdot grape is used in Bordeaux blends due to its color, floral aromas, and tannins. Traditionally, it wasn’t produced as a single-varietal wine because of its bold nature. However, many winemakers are now starting to produce varietal Petit Verdot in the Americas, Europe, and Australia. This vine has small, yet thick-skinned grapes that are highly valued for their deep color. The word verdot means “green one,” and refers to the grape’s tendency towards under-ripeness. During cooler seasons, it produces small bunches of grapes spotted with under-ripened, green berries. Petit Verdot is extremely sensitive to water and often ripens later than other Bordeaux grapes.  When used in blends, it adds spice, more color, and extra tannins.

History of Petit Verdot

The precise origin of Petit Verdot isn’t clear. However, there’s a possibility the grape was created out of a cross between Tressot and Duras grapes. Many believe it was one of the first varieties of grape the ancient Romans originally planted in Bordeaux. Petit Verdot was a very important grape for many chateaux in the Medoc region during the 1700s. This region, which is on the Left Bank of the Gironde estuary north of Bordeaux, experienced an attack of phylloxera during the late 1800s. As a result, much of the Petit Verdot was removed. What remained was eventually taken out of the Bordeaux vineyards after a major frost in 1956. It then began to pop up in the 1970s in California.

Petit Verdot Facts

Petit Verdot Aromas and Flavor Profile

The floral aromas of Petit Verdot are primarily black fruits such as plum, blueberry, blackberry, and light black cherry. Its interesting flavors are predominantly herbal and floral. It contains notes of lilac, violet, dried herbs, lavender, and sage. Many winemakers will age Petit Verdot in oak barrels in order to soften the flavor. Hazelnut, vanilla, and mocha flavors are often added as well. It can sometimes have a rustic, even smoky flavor. Overall, this is a full-bodied, dry wine with medium acidity, high tannins, and a bold fruitiness. Some producers will over crop the grape, which creates a lighter flavor and smoother tannin.  

Food Pairings with Petit Verdot

Due to the natural high tannins and hardiness of Petit Verdot, it pairs well with rich meats such as veal, lamb, spicy pork, steak, sausage, and gamier meats. More specifically, think about pairing this wine with dishes such as barbecue beef short ribs, lamb stew, Mexican adobo, and Chinese barbecue pork. It’s also a great wine to have with hamburgers. As far as cheeses go, Petit Verdot pairs well with aged and smoked Gouda, aged Gruyere, Pecorino, and Grana Padano. If you’re a vegetarian, this Bordeaux wine works well with Portobello and Shiitake mushrooms, black lentils, truffles, black and kidney beans, as well as onions. It also pairs with dried cranberry, wild rice, walnuts, chestnuts, black olives, eggplant, and shallots. When cooking, use sage, mint, clove, allspice, smoked paprika, white and black pepper, and ancho chili to complement the flavors of Petit Verdot.