Petit verdot
From Wikipedia, the free encyclopedia
Petit verdot is a variety of black grape used in the production of red wine, principally in classic Bordeaux blends.[1]
The fact that it ripens much later than most of the other varieties of grape means that it cannot successfully be grown in many of the French regions, and is only found in any quantity in the Médoc region of Bordeaux.[1] Petit Verdot's main use is to add aroma, colour, acid and tannin to many of the regions' great red wines by adding quantities of up to 10%.
Today it is grown in larger quantities in Australia which had plantings of 1600 ha in the year 2000, compared to France which only had 400 ha in 2000. California had 360 ha in 2003 and Chile had 137 ha in 2003.[1] It is also grown in Colorado, Texas, Washington, Virginia,New Zealand, and British Columbia, again being used as a seasoning in cabernet blends. In Australia it is being used increasingly to make varietal wines.[1]
When young its aromas have been likened to banana and pencil shavings. Strong tones of violet and leather develop as it matures. It has good mid palate character which Cabernet Sauvignon lacks, hence Petit verdot's use in many Cabernet Sauvignon blends.
[edit] References
- ^ a b c d Robinson, Jancis (2006). The Oxford Companion to Wine, third edition. Oxford University Press. ISBN 0-19-860990-6..
