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Petit Verdot is the small splash in a Bordeaux blend that adds colour, violets and backbone. It ripens so late that Bordeaux often struggles with it, but in warm places like Australia, Spain and Virginia it makes bold, inky wines in its own right. This quick guide explains why, and what it adds to a blend.
Page two compares eight regions, from the Médoc to Virginia, Chile and Bolgheri, with bottles to try, the labels where it hides and four styles with food matches.
What's inside
Petit Verdot at a glance: home, ripening, body and where it thrives
A cool-to-warm flavour scale, from sour cherry to dark chocolate
How place shapes the wine, what the winemaker does, and the oak dial
Eight key regions compared, with a bottle to try at every price
Where to find it on a label, styles with food matches, serving and ageing
Petit Verdot is the small splash in a Bordeaux blend that adds colour, violets and backbone. It ripens so late that Bordeaux often struggles with it, but in warm places like Australia, Spain and Virginia it makes bold, inky wines in its own right. This quick guide explains why, and what it adds to a blend.
Page two compares eight regions, from the Médoc to Virginia, Chile and Bolgheri, with bottles to try, the labels where it hides and four styles with food matches.
What's inside
Petit Verdot at a glance: home, ripening, body and where it thrives
A cool-to-warm flavour scale, from sour cherry to dark chocolate
How place shapes the wine, what the winemaker does, and the oak dial
Eight key regions compared, with a bottle to try at every price
Where to find it on a label, styles with food matches, serving and ageing