What is Petit Verdot?

What is Petit Verdot wine?

Petit Verdot adds spice and colour to blends of Merlot, Cabernet Sauvignon and Cabernet Franc, but it’s rarely seen solo. However, in warmer climates such as Australia, winemakers like to see what the characterful grape can do. It’s also grown in Chile, Argentina, South Africa and California, where it’s used in Bordeaux-style wines. Petit Verdot is a late-ripening variety.

The name, ‘little green’, is a reference to how the berries often didn’t ripen properly in Bordeaux’s maritime climate, where a few very rare varietal Petit Verdots are produced. The grape was introduced to Australia by James Busby, and it thrives in the country’s warm climate, making distinctive wines in South Australia, Victoria and Margaret River. California, Washington state, South Africa and Chile also do great things with Petit Verdot, and there’s some grown in Spain, Italy and Turkey, too. Outside France, it’s usually seen in blends with Cabernet or Merlot, but you do see some varietal versions.

What does Petit Verdot wine taste like?

When properly ripe, Petit Verdot can taste of damson jam, violets and cloves. You might also note green peppercorns, blueberries and lilac. It’s a high-tannin variety, so it’s important to ripen it fully, or it can be hard work. Young Petit Verdot can be a bit much, so it usually spends time in oak, which tames the tannins and brings out a spicy side. It’s usually used in Bordeaux in very small amounts to add spice and colour. But, in hotter climates, it’s often added in larger percentages, as its high acidity brings useful freshness to other grape varieties, like Merlot and Cabernet Sauvignon. Petit Verdot should be served at cool room temperature, around 16-18C.

Wine club star and what food to pair with Petit Verdot wine

Serve with highly flavoured foods, like barbecued meats or lamb rogan josh. It’s also a good fit with roast beef at Sunday lunch, and hard cheeses.

Langhorne Creek Mach 2T Cabernet Petit Verdot
This is a classic blend of Cabernet Sauvignon, with Petit Verdot’s lovely tannins making this Ausse wine ideal for serving with rare-cooked meats, such as leg of lamb or steak. It’s good with a cheeseboard too, or vegetable lasagne.

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Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His book, The Home Bar (£25, Jacqui Small), is out now.