Petit Verdot

Petit Verdot translates close to “little green one” and this is most likely because this grape is a late-ripening, warm climate variety. In Bordeaux, it meant that the grapes were often not quite ready (e.g. a little green) when they had to be picked for harvest. In fact, much of the plantings in Bordeaux were uprooted in favour of the early-ripening varieties of Merlot and Cabernet Franc. However, when planted in Spain, Australia, California and other warm climate zones, the variety has since shown its true potential. And thus, you’re likely to find awesome examples coming from outside of Petit Verdot’s original homeland.
Petit Verdot is a full-bodied red wine which is highly desired as a blending grape in red Bordeaux blends because of its plentiful colour, tannin and floral aromas of violet and sage. Because Petit Verdot is such a bold wine, it is commonly added in less than 10% of most wine blends. The wine is also rarely produced as a single-varietal wine, however there are several producers making phenomenal Petit Verdot wines in regions within Spain.
Great Petit Verdot wines offer up ethereal aromas of plum, lilac, violet and sage with gravel-like minerality. Petit Verdot offers up aromas of mostly black fruit flavours ranging from plum, blackberry and blueberry to slightly lighter black cherry. The unique and intriguing flavours of Petit Verdot are herbal and floral notes such as violet, lilac, lavender, sage, and dried herbs. You’ll find that most producers will oak age this wine to soften it and add flavours of vanilla, hazelnut and mocha. And occasionally, the wine can be a bit smoky and rustic, like smoked meats. On the palate the wine is dry and full-bodied with high tannin, bold fruit and medium-plus acidity.
The wines pair well with Lamb stew, Lamb Chops, Lamb Kababs, Roasted Pork, Barbecue Beef Short Ribs, Ground Beef Burgers, Iranian Beryooni, Mexican Adobo, Beef with Mole, Chinese Barbecue Pork, Grana Padano, Pecorino, Manchego, Smoked Gouda, Aged Gouda, Aged Cheddar, Aged Gruyere and may herbs/spices such as Sage, Rosemary, Mint, Cumin, Anise, Clove, Allspice, Turmeric, Black Pepper, White Pepper, Mace, Smoked Paprika, Adobo Seasoning, Cinnamon, Ancho Chile, Pasilla Pepper and vegetables such as Portabello Mushroom, Shitake, Wood Ear Mushroom, Black Lentils, Truffle, Black Beans, Kidney Beans, Dried Blueberry, Raisin, Dried Cranberry, Pomegranate, Wild Rice, Chestnut, Walnut, Hazelnut, Black Olives, Eggplant, Onion, Shallot.