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The Petit Verdot (small green) is a red grape variety, one of the six approved grapes for making red wines in the Bordeaux region of France. In France, Petit Verdot is also known as Pienc, Fer Servadou, Petit Verdou or Carmelin. This grape variety was introduced in Australia in the 1830s-1840s by some of its enthusiast and in absence of an appellation system in the second half of 20th century spread rapidly in such areas as the Barossa, McLaren Vale, warm regions surrounding the Margaret River, Murray Valley, Riverina and in most wine regions of inland Australia.
Petit Verdot has been traditionally used in Cabernet Sauvignon based blends to add tannin, colour and flavour to the finished product. In recent years it has attracted deserved attention among prestigious and quality oriented producers in Australia, California, Argentina, Chile and has been made into single varietal wine, that will age for several years.
Petit Verdot, due to its thick skins has a very deep purple colour, varietal vibrant flavours, firm tannin, often prominent acid and structural characters. In some areas resembling soil characteristics, it can be incredibly perfumed, having aromas of blueberry and violet, herbaceous and spice elements.
In selecting quality Petit Verdot, WineLook subjects the wine to stringent acid tests and examinations for proper balance of all major components such as tannin, fruit and alcohol. It is just as unsatisfying to have a rich Petit Verdot that is too “jammy” and tannic.
Due to its strength of character, Petit Verdot not only has a significant impact on a blend (as a spice in cooking), but also on food which we pair with this wine. Rich and strongly flavoured foods are the best accompaniments. Enjoy with barbequed lamb chops, pork spare ribs, duck and other rich meats. Casserole dishes and mature cheeses also work well.