Petit Verdot is a red wine grape from Bordeaux, France, known for very deep color, firm tannins, and aromas of dark fruit and violets. For centuries it was used only in small amounts to add color and structure to Bordeaux blends, but in warm regions like Temecula it ripens fully and makes bold wines on its own.
It’s one of the most interesting reds you’ve probably never ordered. Here’s what to know.
How do you pronounce Petit Verdot?
puh-TEE vehr-DOH. The final “t” in both words is silent.
What does the name mean?
In French, petit means “small” and verdot comes from vert, “green.” The name is usually translated as “the little green one,” a nod to how often the grapes struggled to ripen in Bordeaux’s cool, damp climate. Petit Verdot ripens very late in the season, and in a cold year the berries could stay small and green-tinged.
That’s the main reason Bordeaux winemakers have long used it sparingly, often as only a few percent of a blend, and why it found a better home in warmer places.
What does Petit Verdot taste like?
Petit Verdot is full-bodied, dark, and structured. Typical flavors and aromas include:
- Dark fruit: blackberry, black cherry, plum, and blueberry
- Floral: violet, often the giveaway note
- Savory and herbal: sage, dried herbs, and sometimes leather
- Spice: pepper and baking spice, especially with oak
The berries are small with thick skins, which is where the inky color and firm tannins come from. In the glass, it’s often so dark you can barely see through it.
Why do winemakers blend it?
In a Bordeaux-style blend, a small amount of Petit Verdot does a lot of work. It adds:
- Color that deepens the whole wine
- Tannin and structure that help a blend age
- Aroma, a lift of violet and spice
That’s why you’ll find it as a supporting player in many red blends, including Meritage wines. (If you’re curious about those, read what Meritage wine is.)
Petit Verdot as a single-variety wine
In warmer climates, Petit Verdot gets the long, sunny season it needs to ripen fully. There, winemakers can bottle it on its own. Spain, Australia, Argentina, Virginia, and California all make varietal Petit Verdot, and Temecula Valley’s hot days and cool nights suit it well.
A varietal Petit Verdot is a big wine: dark, structured, and built to age. It’s worth decanting a young bottle for half an hour or so to let the tannins soften.
Petit Verdot vs. Petite Sirah: what’s the difference?
The names sound alike, but they’re completely different grapes.
| Compared | Petit Verdot | Petite Sirah |
|---|---|---|
| Origin | Bordeaux, France | Southern France, also known as Durif |
| Family | Bordeaux grapes, alongside Cabernet Sauvignon and Merlot | A cross of Syrah and Peloursin |
| Signature notes | Violet, sage, dark fruit | Blueberry, black pepper, plum |
| Shared traits | Very dark color, firm tannins, full body | Very dark color, firm tannins, full body |
Both are dark, bold, and tannic, which is exactly why they can work so well together in a blend.
What food goes with Petit Verdot?
Big flavors and firm tannins call for rich, savory food:
- Grilled ribeye or tri-tip
- Lamb chops or braised lamb shank
- Smoked brisket and barbecue
- Mushroom dishes and hearty stews
- Aged cheeses like aged Gouda or Manchego
Fat and protein soften the tannins, so Petit Verdot tastes smoother with a meal than on its own.
Taste Petit Verdot at Marshall Stuart Fine Wines
We pour two vintages side by side, which makes for a rare comparison of how one grape changes from year to year:
- Petit Verdot 2021: dark cherry, blackberry compote, and dried violet, with robust, commanding tannins.
- Petit Verdot 2022: bold blackberry and elderberry with sage, firm tannins, and deep structure.
And if you want to taste the two “petits” together, try Bonnie Lass, our blend of Petit Verdot and Petite Sirah, with blackberry, plum, and spice.
Come taste them at our tasting room at Vail Headquarters, and see what the little green grape becomes in the Temecula sun.