Petit Verdot
I'm sticking with the black grapes today in featuring Petit Verdot, one of the five classic grapes used in the famous red wines of Bordeaux. It's exceptionally dark in color and very thick-skinned making it among the latest ripening of all vitus vinifera grapes. Because of that, a number of winemakers in Bordeaux have abandoned it and certainly plant less than they used to.
However, while France has grown and used less petit verdot, California, Australia, and Chile have seen increased production. In Napa, it's typically used as a blending grape with cabernet sauvignon, but many producers have begun bottling smaller batches of 100% petit verdot. The same can be said about the northern regions of Chile and the ultra-hot growing regions in Australia.
When petit verdot is added as a blending grape, usually to cabernet sauvignon, merlot-based blends, or occasionally cabernet franc-based blends, it is thought to add structure and ageworthiness. The dense tannins may make too much of the grape less approachable when young, but can do wonders for wines that collectors like to cellar.
When bottled as a single varietal, expect notes of under-ripe banana, pencil lead, and violets on the nose (not unlike Barolo). Consider pairing it with extremely rich, fatty meats (and cheeses) to calm the tannins which will in turn cut through the fat. And, as the wines age, they should pair beautifully with wild game.
If you don't like to pucker up and chew your wine, this may not be the grape for you, but even if that's the case, leave the bottle open or decant it for an hour or so before drinking and you'll be amazed how much this enhances your endless meat from the churrascaria.
Enjoy!
However, while France has grown and used less petit verdot, California, Australia, and Chile have seen increased production. In Napa, it's typically used as a blending grape with cabernet sauvignon, but many producers have begun bottling smaller batches of 100% petit verdot. The same can be said about the northern regions of Chile and the ultra-hot growing regions in Australia.
When petit verdot is added as a blending grape, usually to cabernet sauvignon, merlot-based blends, or occasionally cabernet franc-based blends, it is thought to add structure and ageworthiness. The dense tannins may make too much of the grape less approachable when young, but can do wonders for wines that collectors like to cellar.
When bottled as a single varietal, expect notes of under-ripe banana, pencil lead, and violets on the nose (not unlike Barolo). Consider pairing it with extremely rich, fatty meats (and cheeses) to calm the tannins which will in turn cut through the fat. And, as the wines age, they should pair beautifully with wild game.
If you don't like to pucker up and chew your wine, this may not be the grape for you, but even if that's the case, leave the bottle open or decant it for an hour or so before drinking and you'll be amazed how much this enhances your endless meat from the churrascaria.
Enjoy!
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