Tasting notes
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 1618C. Serve with highly lavoured foods, like barbecued meats or lamb rogan josh. It’s also a good it with roast beef at Sunday lunch, and hard cheeses.