Petit Verdot

Petit Verdot is a grape variety that is known for its intense colour and aromas. The variety is mostly found in France, but is planted in other regions of the world. It is usually found in the world famous "Bordeaux" wines.

Petit Verdot is a dark-skinned grape variety, producing wines of deep purple colour. Its aromas are intense, with herbal and floral notes, such as violets, lavender, and dark spices. On the palate, Petit Verdot has a firm structure, with tannins that are powerfull and grippy. The taste profile is full-bodied, with dark fruit flavours, hints of cocoa and tobacco and a long finish.

Petit Verdot is mostly grown in France, particularly in the Bordeaux region, where it is used as a blending component in red wines. It is also planted in other parts of the world, such as Spain, California, Chile, Australia, and more recently in South Africa. Petit Verdot is a very late ripening veriety and therefore only suited for warmer climates. The variety is sensitive to drought but has a good resistance to rot and mildew. In terms of winemaking, the grape is best picked when fully ripe to avoid a harsh tannin structure in the resulting wines. In Bordeaux, Petit Verdot is usually blended with other red grape varieties, such as Cabernet Sauvignon and Merlot. In the New World, the variety is used to produce single varietal wines but also blends. The wines are usually full-bodied and rich, with intense aromas and flavours. Petit Verdot pairs well with dishes that have rich, bold flavours, such as game, roast beef and lamb. The wine also pairs well with hard cheeses, such as cheddar and desserts with dark chocolate or nuts.

Because Petit Verdot wines tend to be full-bodied and bold, they are commonly added in less than 10% to most wine blends and rarely vinified as a single varietal.