Petit Verdot

Petit Verdot (pronounced peh-teet ver-doh) is a red grape variety that produces bold, fruit-forward red wines. In some wine regions, this variety is known simply as Verdot. A notoriously tricky grape to grow, Petit Verdot has fallen in and out of popularity. It is now commonly used in small amounts in red Bordeaux blends, where it adds color, flavor and structure. Though less common in countries such as France, single-variety wines can be found in warmer climates like New World regions such as Australia and California, as winemakers have better luck with growing and ripening the grapes more reliably.

Read our guide to New World vs. Old World wine.

Despite its patchy history and difficult nature, the wines made from Petit Verdot are a treat for any red wine lover’s collection, and all are worth exploring—delivering something more interesting than the usual red wine suspects.

Discover our selection of premium Petit Verdot wines and find your new favorite red.

Petit Verdot grapes grow throughout the world, specifically in Italy, France, Chile, Spain, Portugal, Argentina, Australia and the United States. 

This grape’s origins are believed to lie in southwest France, and most of the country’s Petit Verdot vines can be found here, specifically in the Médoc subregion of Bordeaux.

Recognizing the grape’s potential in hotter climates, many wine regions have started to grow Petit Verdot. These include the Barossa Valley and McLaren Vale in Australia, Chile, Argentina and the United States.

Key regions in the United States include:

• California—Petit Verdot grows in many regions, including Napa Valley and Sonoma County. These regions’ warm climates are conducive to the late-ripening of Petit Verdot, allowing the grape to develop its full flavor profile.
• Virginia—Virginia has emerged as a significant region for Petit Verdot. The warm, humid summers and cooler falls in the state are suitable for growing Petit Verdot, resulting in wines with distinct character.
• Washington State—Petit Verdot thrives in areas like the Columbia Valley. The region’s hot days and cool nights are ideal for this late-ripening grape, contributing to the development of its deep color and robust flavors.
• Oregon—While not as common as in California or Washington, warmer areas like the Rogue Valley have seen some successful cultivation of Petit Verdot.
• New York—In New York State, Petit Verdot benefits from the warm summers and extended growing seasons of regions like Finger Lakes and Long Island.

Petit Verdot is known for producing deeply colored, full-bodied wines with a high level of tannins. It’s a late-ripening grape, which requires a hot climate to fully mature and express its robust characteristics.

Flavor-wise, Petit Verdot often showcases notes of dark fruits like blackberry and plum, balanced by floral undertones such as violet. It also frequently exhibits spicy and herbaceous qualities, with hints of black pepper, vanilla and licorice, especially when aged in oak.

One of Petit Verdot’s standout features is its high tannin content, which gives the wines a robust structure and notable aging potential. The tannic backbone is often balanced with a good dose of acidity, contributing to a well-structured wine.

While traditionally used as a blending grape in Bordeaux-style blends to add depth of color and tannic structure, Petit Verdot is increasingly used to produce single-variety wines in regions where it’s able to ripen fully on a consistent basis. These wines can be quite intense and powerful, embodying the grape’s full stylistic potential.

Petit Verdot is loved for its robust, full-bodied wines that offer an intense blend of fruit, floral notes and spice. Predominant flavors often include dark fruits such as blackberries and plums. Beyond fruit, it’s common to detect a floral characteristic, often akin to violets.

Petit Verdot also often has an element of spice, with notes like black pepper or licorice. When aged in oak, Petit Verdot can exhibit flavors of vanilla or toast. Due to its high tannin level, wines made from Petit Verdot usually have a strong structure and can leave a noticeable dry sensation in the mouth.

Despite the intensity of flavor, Petit Verdot wines often maintain a good balance of acidity, contributing to their overall complexity and aging potential. The flavors can vary quite a bit depending on where the grapes are grown and how the wine is made, but there is always character and depth.

A red wine as bold as Petit Verdot needs to be paired with an equally bold dish. Some of the most delicious pairings include dishes like roast lamb, barbecued red meats and heavily seasoned pork and boar sausages. The wine’s high acidity cuts through the rich flavors and fat while the protein in these dishes softens its tannins.

A classic American steak, particularly richer cuts like ribeye or New York strip, can be a perfect pairing. A hearty brisket sandwich or juicy gourmet burger goes well with Petit Verdot, especially if the burger is topped with blue cheese or caramelized onions.

If meat doesn’t have a place on your menu, you could pair it with hearty vegetarian dishes featuring black beans, kidney beans and mushrooms, like a rich, tomato-based chili or mushroom stroganoff. It’s worth noting that the boldness of Petit Verdot can sometimes overpower more delicate vegetarian dishes.

Petit Verdot is best served at room temperature, around 60-65°F. If it’s too warm, the flavors and aromas could become muted, and the alcohol more prominent.

Given its high tannin content and complex flavors, Petit Verdot can benefit from decanting—allowing it to breathe and soften before serving. Decanting time can vary from 30 minutes to two hours before serving, depending on the wine’s age and style.

Use a large, broad-rimmed wine glass, so you can enjoy the wine’s complex aromas.