Overview
Petite Verdot is a powerful red wine grape known for producing deeply colored wines with firm tannins and intense flavors. Traditionally, the grape is used in small amounts in Bordeaux blends, where it adds structure, color, and spice. In warmer climates, Petite Verdot can also be made as a single-varietal wine, producing bold and richly flavored wines.
Grape Origin
Petite Verdot originated in Bordeaux, France, where it has long been part of the region’s traditional red blends. Historically, it was planted in small quantities because it ripens later than many other grapes and requires warm conditions to fully mature. Today it is also grown in regions such as California, Australia, and Spain where warmer climates allow the grape to ripen more consistently.
Flavor Profile
Black cherry
Black plum
- Blackberry
Violet
Blueberry
Black pepper
Licorice
Dark chocolate
Earth
Vanilla and baking spice (from oak aging)
Structure
Petite Verdot is known for its deep color and strong tannins.
Sweetness: Dry
Body: Full
Acidity: Medium to High
Alcohol (ABV): Medium to High —13.5–15%
Tannins: High
Where it Grows
Wine Styles
Bordeaux blends use Petite Verdot in small amounts to add color, tannin, and spice.
Single-varietal wines highlight the grape’s bold fruit and structure.
Oak-aged styles develop notes of chocolate, spice, and floral aromas.
Food Pairing
Petite Verdot pairs well with rich dishes that balance its strong tannins.
Heavy Meats: aged steak, ribs, smoked sausage
Savory: thick stews, pulled pork, truffle
Vegetables: peppers, roasted eggplant, zucchini
Cheese: aged Provolone, smoked scamorza
Fun Fact
Petite Verdot ripens later than most Bordeaux grapes, which historically made it difficult to grow in cooler vintages.
