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Grape variety : Petit Verdot

1760 Red

1760 Red

Les Vignobles de Maxime - Tourteau Chollet, Grand Lartigue, Ferrand Lartigue Bordeaux
€34.00
BLACK SUBLIM

BLACK SUBLIM

Château Les Amoureuses Vallée du Rhône
€28.90
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Petit Verdot: a bold red grape of Bordeaux

Petit Verdot is an emblematic red grape of the Bordeaux region, known for bringing structure and depth to wine blends. Though it remains a minor variety, Petit Verdot very frequently takes part in the blends of Bordeaux’s red and rosé wines, alongside Merlot, Cabernet Franc and Cabernet Sauvignon. This red grape, often used in small amounts, is prized for its intense aromas, which add a unique touch of complexity to the wines of Bordeaux. This page explores the origins and the distinctive features of Petit Verdot, shining a light on its history, the terroirs where it is grown and the best food pairings to go with a red or rosé wine made from Petit Verdot.

Petit Verdot at a glance

  • Color: red grape
  • Origin: South-West France (likely the Pyrenees), now mainly grown in Bordeaux
  • Regions: Bordeaux, chiefly the Médoc: Médoc, Haut-Médoc and Graves AOCs
  • Profile: deep, almost black color; black fruit, violet, spice and a hint of leather; robust, elegant tannins with balanced acidity
  • Serving temperature: 16 to 18 °C
  • Cellaring: excellent aging potential, often 10 to 15 years or more

Description and origins of Petit Verdot

Petit Verdot is an old red grape originally from the southwest of France, probably in the Pyrenees, and today grown mainly in the Bordeaux region. It was first mentioned in the 16th century and was long an essential component of the great wines of Bordeaux. This red grape, with its tightly packed bunches of berries, is particularly suited to hot, dry climates, as it needs plenty of sun to reach optimal ripeness. The name Petit Verdot (“little green”) is closely tied to its late ripening, a reference to its grapes staying green longer than those of other varieties. Petit Verdot is often used as a complement in Bordeaux blends, where it brings color, structure and aromatic complexity to the region’s red wines.

The main terroirs where Petit Verdot is grown

In France, Petit Verdot is grown mainly in the appellations of the Bordeaux region, notably AOC Médoc, AOC Haut-Médoc and AOC Graves. These terroirs, with their gravelly soils and a temperate oceanic climate, are ideal for growing this grape. Petit Verdot is also found throughout the Bordeaux region, as well as in other French wine regions, though in smaller quantities. Abroad, it has found a second home in regions such as California, Australia and Argentina, where warmer climates allow it to flourish fully and to produce high-quality single-varietal wines.

Tasting notes for Petit Verdot

In a red wine, Petit Verdot stands out as follows:

Appearance: red wines made from Petit Verdot show an intense, deep color, often ranging from purplish red to almost black.

Nose: rich and complex, revealing aromas of black fruit (blackcurrant, blackberry, blueberry), together with floral notes (violet, mint), spice (black pepper, clove) and sometimes hints of leather and tobacco.

Palate: a robust tannic structure with well-balanced acidity; flavors of ripe black fruit are carried by powerful yet elegant tannins, leading to a long, lingering finish on spice and licorice.

Food pairings for Petit Verdot

Follow all our tips and recipe ideas for creating the best food pairings with a bottle of red or rosé wine made from Petit Verdot:

For a regional pairing, with a Bordeaux-style rib steak and a pan of cep mushrooms, go for a bottle of red Bordeaux from an estate or château in AOC Médoc or AOC Moulis-en-Médoc. The red wines of the Médoc show intense aromas of red and black fruit, cocoa, spice and smoke that go wonderfully with grilled red meat and mushrooms.

With grilled king prawns, add a touch of freshness with a rosé from an estate or château in AOC Bordeaux Rosé made from Petit Verdot. Though rarer than the reds, the rosé wines of Bordeaux also deserve special attention. Fruity and fresh, Bordeaux rosé goes admirably with shellfish thanks to its notes of grapefruit, red fruit and flowers.

With a spiced duck breast, let yourself be tempted by a red Bordeaux from a château or estate in AOC Graves. This appellation produces a balanced red wine with silky tannins and aromas of red fruit, violet and mocha, ideal for enhancing the savory flesh of the duck.

Serving and cellaring a Petit Verdot wine

Red Petit Verdot wines are ideally enjoyed between 16 and 18 °C. Thanks to their concentration and tannic structure, they also have excellent aging potential, often between 10 and 15 years, or even more depending on the estate and the vintage. Over time, they develop tertiary aromas and a fine complexity. To keep exploring, browse our red wines.

Frequently asked questions about Petit Verdot

Is Petit Verdot a red grape?

Yes. Petit Verdot is a red grape from the Bordeaux region, used mainly as a complement in the blends of Bordeaux’s red and rosé wines. Used in small amounts, it brings color, structure and aromatic complexity.

What does a Petit Verdot wine taste like?

A Petit Verdot wine has a deep, almost black color and a rich, complex nose of black fruit, violet, spice and sometimes leather and tobacco. On the palate it is structured, with powerful yet elegant tannins and a long finish on spice and licorice.

Which dishes pair with Petit Verdot?

Petit Verdot pairs well with grilled red meat and rich dishes. A red Bordeaux from the Médoc suits a Bordeaux-style rib steak with ceps, a Bordeaux rosé made from Petit Verdot works with grilled king prawns, and a red from the Graves goes beautifully with spiced duck breast.

At what temperature should you serve Petit Verdot?

Serve a red Petit Verdot wine between 16 and 18 °C. With their concentration and tannic structure, these wines also have excellent aging potential, often 10 to 15 years or more.