Beverage
Petit Verdot
Petit Verdot is a late-ripening Bordeaux blender—violet, spice, ink, and assertive tannin—used in small doses for colour and backbone, and occasionally bottled alone in warm climates where it ripens fully. Alone it can taste powerful and floral; in blends it tightens edges. When available as a varietal, use sparingly in robust beef sauces and long braises that can absorb tannin. Often better as a seasoning splash mixed with softer red than as the sole cooking wine if the bottle is very firm.
Also known as: Petit Verdot, Petit Verdot, Petit Verdot, Petit Verdot
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Grading systems
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History
Petit Verdot was cultivated in Bordeaux as a minor but structural blending variety.
Left-bank practice kept Petit Verdot as a spice-and-tannin component in Cabernet blends.
Warm New World regions bottled ripe Petit Verdot as a standalone dark red.