Petit Verdot 174 Items
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Parsonage Village Vineyard Estate Reserve Bix Petit Verdot 2012Carmel Valley, Monterey, Central Coast, California ● Petit VerdotShips Mon, Jan 1Limit 0 per customerSold in increments of 0 -
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Au Bon Climat Clendenen Family Vineyards Petit Verdot 2008Santa Maria Valley, Central Coast, California ● Petit VerdotShips Mon, Jan 1Limit 0 per customerSold in increments of 0 -
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DogRidge, McLaren Vale MVP Petit Verdot 2005McLaren Vale, South Australia, Australia ● Petit VerdotShips Mon, Jan 1Limit 0 per customerSold in increments of 0 -
Kestrel Vintners Signature Series Petit Verdot 2012Yakima Valley, Columbia Valley, Washington ● Petit VerdotShips Mon, Jan 1Limit 0 per customerSold in increments of 0 -
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Red White Sparkling Rosé Spirits GiftsLearn about Petit Verdot — taste profile, popular regions and more …
Producing full-bodied, rustic and deeply colored reds, Petit Verdot is one of the original Bordeaux varieties. Its bold structure, color and aromatics allow it to make a significant difference in Bordeaux Blends—even in modest amounts. While it isn’t planted in Bordeaux in great quantities anymore, it is showing a small revival in well-tended vineyards there. Petit Verdot can also produce phenomenal single-varietal wines in the hotter and drier subregions of California, Australia, South America and Washington State.
Tasting Notes for Petit Verdot
Petit Verdot is a dry, red wine. It has intriguing qualities of blackberry, plum, blueberry or black cherry as well as violets and dried sage. Thick skins result in a highly structured wine with tannins ranging from smooth to grainy.
Perfect Food Pairings for Petit Verdot
Roasted pork or grilled lamb kabobs, as well as barbeque and Mole dishes are wonderful. Hard and salty cheeses such as Pecorino, Manchego or aged cheddar can make fun pairings alongside Petit Verdot wine.
Sommelier Secrets for Petit Verdot
Petit Verdot finds a happy home also in some regions of Spain and Portugal. It is well regarded in Spain’s Castilla-La Mancha and Catalunya as well as in in Portugal’s Alentejo where it blends well with the regions' indigenous varieties.