The History of Petit Verdot

This grape originates in southwest France in Bordeaux.  It was important in the Medoc on the left bank of the Gironde River in the 1700s.

It buds early and ripens late. Even later than Cabernet Sauvignon.  Small, thick-skinned berries mean lots of flavor!

Its late ripening habit caused it to fall out of favor in the late 20^th century, as it was inconvenient and unreliable, but acreage is increasing again.

Small amounts are grown in Italy, Portugal, Spain, and Turkey.

In the US, California boasts larger plantings than Bordeaux.  Here, it is used in the Bordeaux-style blends known as Meritage blends.

Elsewhere around the globe, you will find it in Argentina, Australia, and South Africa.

Back to flavors and pairings

I mentioned plum, black cherry, violets, and sage.  You could add black fruits, like blackberry and black currant.

As a big tannic wine, it is typically aged in oak, and you can expect notes of vanilla and spice as well as richer notes of molasses and licorice.

I think of this as a thick, rich, gooey, dark wine, but I read a description that stuck in my mind, calling it “rambunctious.”  Decanting can help soften it a bit if it is a younger wine.  Also, with its heavy tannins, allowing the wine to warm a bit can help tone down the astringent notes.

Pairings need to stand up to the wine.  Ideally, rich, fatty red meats and aged cheeses.

Think BBQ, juicy burgers, beef stew, or maybe carne asada with a mole or a rack of lamb!

Not into meat?  Try mushrooms, like shitake and portabella, truffles, and cheeses like aged gouda, stilton, or manchego.

Robin Renken is a wine writer and Certified Specialist of Wine and WSET 3 Certified. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.