6 min read
Key Takeaways
- Petit Verdot is a red grape best known as a small part of Bordeaux blends, but warm regions like Australia now make it as a wine in its own right.
- On its own, it's deep purple, full-bodied and firm, with blackberry, blueberry and violet character.
- It needs a long, warm season to ripen, which is why it does so well in Australia's warm inland regions.
- Pour it with rich, hearty food such as barbecued or braised red meat, mushrooms, lentils and hard cheeses.
Petit Verdot is a red grape that has spent most of its life in a supporting role, adding colour, tannin and perfume to Bordeaux blends. Drink it on its own, though, and you get a bold, inky red with dark berry fruit, floral notes and plenty of structure. If you love Shiraz or Cabernet Sauvignon, it's well worth a try. In this guide, we explain what Petit Verdot is, how it tastes as a single varietal, where it grows best and what to eat with it, plus a few bottles from our range to get you started.
What Is Petit Verdot?
Petit Verdot is a red wine grape from France, and it's best known as one of the varieties allowed in red Bordeaux. Its name translates roughly as "little green one", a nod to its habit of struggling to ripen in cooler years.
In Bordeaux, winemakers use it in small amounts alongside Cabernet Sauvignon, Merlot and Cabernet Franc. A splash of Petit Verdot adds colour, tannin and a floral lift to the blend. Because it ripens so late, many Bordeaux châteaux replaced it with varieties that ripen more reliably, so it never became a headline grape there. Our guide to the different types of red wine grapes shows how it compares with its better-known blending partners.
Why Petit Verdot Shines on Its Own
Petit Verdot makes a powerful, full-bodied red when it gets enough sun and warmth to ripen fully. In warm climates, the grapes develop the ripe fruit to balance their firm tannins, and that's when the variety stops needing a blending partner.
Winemakers in Australia, the USA, Argentina and Uruguay now bottle it as a single varietal. These wines show what Petit Verdot brings to a Bordeaux blend, only louder: deep colour, bold fruit and a long, structured finish. They're a great choice when you want a red with real presence on the table.
What Does Petit Verdot Taste Like?
Petit Verdot tastes of dark berries and violets, with firm tannins and fresh acidity. Its thick skins give it a deep purple colour that is often close to opaque in the glass.
- Fruit: blackberry, blueberry and mulberry, turning jammy in very ripe vintages.
- Floral: violet and lavender are the classic notes, and they set it apart from most bold reds.
- Spice and earth: black pepper spice, and earthy notes in some regions.
- Structure: full body, firm tannins and lively natural acidity.
That acidity is what keeps a big Petit Verdot from feeling heavy. If you enjoy the spice and dark fruit of Australian Shiraz, you'll find plenty to like here, with a more floral, structured edge.
Where Petit Verdot Grows Best
Petit Verdot grows best in warm regions with a long growing season. It ripens later than Cabernet Sauvignon and Merlot, so it needs the extra warmth to reach full ripeness.
Bordeaux, France
Bordeaux remains Petit Verdot's traditional home, where it's a minor part of many Left Bank blends. You'll find Bordeaux reds with Petit Verdot in the blend in our range, such as Château Poujeaux (Moulis) 2016 and Château Lilian Ladouys St. Estèphe. Our Bordeaux wine page has more on the region.
Australia
Australia has become one of the best places to drink Petit Verdot on its own. The grape first arrived in the 1830s with James Busby's vine collection, but it stayed rare until the 1990s, when plantings took off in the Riverland.
Today, the warm inland Murray River regions grow more than 90% of Australia's Petit Verdot. It also does well in the Barossa and the Riverina, where it holds onto its acidity even in the heat. Try the Killibinbin 'Scarlet' Petit Verdot 2022 from Langhorne Creek in South Australia for a home-grown example.
The Americas
Petit Verdot has found fans across the Americas too. In Argentina, the warm climate gives fuller wines with softer tannins than you'd find in Bordeaux. For a taste of the Americas, try the Bodega Garzón Single Vineyard Petit Verdot from Uruguay, or the Two Wolves Petit Verdot 2019 from the USA.
Petit Verdot Food Pairings
Petit Verdot pairs best with rich, full-flavoured food that can stand up to its tannins. Think of it as a red for hearty dinners rather than light lunches.
- Barbecued red meat: steak, lamb chops and snags straight off the grill.
- Slow-braised dishes: beef cheeks, lamb shanks and rich ragù.
- Earthy vegetarian dishes: mushroom risotto, lentil stews and bean casseroles.
- Hard cheeses: aged cheddar or a well-matured hard cheese on the cheese board.
The protein and fat in red meat and cheese soften Petit Verdot's tannins, so the fruit and floral notes come through. For more ideas, see our guide to what wine goes with lamb.
How to Enjoy Petit Verdot
Give a young Petit Verdot some air before you drink it. Opening the bottle early, or pouring it into a decanter, helps soften the tannins and lets the floral aromas open up. Serve it just below room temperature, in a large glass with plenty of room to swirl. Its firm tannins and fresh acidity also mean good examples can age well, so it's worth putting a bottle or two aside to see how they change.
Discover Petit Verdot at World Wine
The easiest way to get to know Petit Verdot is to try it both ways: on its own and as part of a blend. Open a single varietal from Australia or South America, then compare it with a Bordeaux red where Petit Verdot plays a supporting role, and you'll see exactly what it adds. Browse our full Petit Verdot range, delivered to your door across Australia.
Frequently Asked Questions
What does Petit Verdot taste like?
Petit Verdot tastes of blackberry, blueberry and mulberry, with violet and lavender aromas and a touch of black pepper spice. It's full-bodied, with firm tannins and fresh acidity.
Is Petit Verdot similar to Shiraz?
Petit Verdot and Shiraz are both bold, dark-fruited reds with peppery spice, so Shiraz fans often enjoy it. Petit Verdot tends to be more floral, with firmer tannins and more noticeable acidity.
Why is Petit Verdot usually blended?
Petit Verdot is usually blended because it ripens late and often struggles to ripen fully in Bordeaux's climate. Winemakers there add it in small amounts for colour, tannin and perfume rather than bottling it alone.
What food goes well with Petit Verdot?
Petit Verdot goes well with barbecued and braised red meat, mushroom and lentil dishes, and hard cheeses. Rich, hearty food balances its tannins and brings out its fruit.