Frequently Asked Questions (FAQs)
Q: What is Petit Verdot wine, and is it usually a blend or a single-varietal?
A: Petit Verdot is a red grape best known for adding deep colour, dark fruit, and firm tannin to Bordeaux-style blends. You will see it most often blended, but some wineries bottle it on its own for a bigger, more structured red. If you like bold reds, it is a fun one to get to know.
Q: What does Petit Verdot taste like in Canada?
A: Expect dark fruit like blackberry, black cherry, and plum, plus savoury notes that can lean into cedar, smoke, and spice. The tannins are usually noticeable, meaning it can feel grippy and mouth-drying in a good way. If you usually reach for Cabernet Sauvignon, Petit Verdot often feels like it lives in that same neighbourhood.
Q: Is Petit Verdot a good red wine for beginners, or is it too tannic?
A: It can be tannic, so it may feel intense if you normally drink lighter reds. A simple trick is to pair it with food, even a burger or a pepperoni pizza, since protein and fat soften that grippy feel. If you prefer smoother reds, look for a Petit Verdot blend rather than a higher-percentage bottling.
Q: What foods pair best with Petit Verdot wines?
A: Think rich and hearty, like grilled steak, lamb, tomato-based pasta, or aged cheddar. It is also great with smoky BBQ flavours, or even poutine topped with brisket if you are leaning into comfort food. This is a red that likes a proper meal beside it.
Q: Why is Petit Verdot considered “hard to grow,” and why does that matter in the glass?
A: Petit Verdot ripens late and needs the right conditions, so it can be a tricky grape in cooler or variable vintages. When it does ripen well, it brings concentrated colour, bold fruit, and serious structure. That is a big reason winemakers often use it as a powerful accent in blends, like seasoning that adds depth.
