Petit Verdot is commonly used as a blendig grape in Bordeaux.
Some wines from Argentina and Spain are produced exclusively by Petit Verdot.
![]() Blueberry |
![]() Black Cherry |
![]() Blackberry |
![]() Plum |
![]() Fig |
![]() Jam |
![]() Violets |
![]() Licorice |
![]() Vanilla |
![]() Coffee |
![]() Chocolate |
![]() Tobacco |
Dark Berries, Dark Fruit, Jam, and Violets are typical Petit Verdot flavors.
Petit Verdot has a profile much like Shiraz:
BODY | Full | ||
TANNINS | High | ||
FRUIT | High | ||
ACIDITY | Medium - High | ||
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![]() Spicy Tapas |
![]() Spicy Burger |
![]() Salami |
![]() Casseroles |
![]() Chili |
![]() Chicken |
![]() Pork |
![]() Lamb |
A full bodied Petit Verdot pairs best with Bold Food.
Petit Verdot loves Smoke, Curry and Cajun Spices.
Excellent Pairing:
South African. Indian. Creole.
Cured Meat. Salami.
Hot BBQ. Chicken. Pork.
Hot Curry. Spiced Rice (Thai).
Ratatouille.
Cheese:
Mature Cheese. Gouda. Cheddar. Gruyére.
South African Specialities:
Bobotie (Cured Meat).
Boerwor (Curry Sausage).
Potjiekos (Meat Stew).
The Bordeaux glass is perfect for medium to full bodied red wines.
It is taller than other red wine glasses, and has a slimmer bowl.
The large size of the glass allows the fruit bouquet to develop. It smooths out rough edges, plays down tannins, and allows the wines to achieve balance.
The slimmer bowl sends the wine directly to the back of the mouth for maximum taste.
Pinotage is a cross between Pinot Noir and Cinsaut.
In South Africa Cinsault is called Hermitage. Quite confusing since in France Hermitage means Syrah.
Alcohol can be addictive. Drink in moderation.
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