🍴Pairings

This is a wine for rich food and big company. Pair it with grilled or braised red meat — a thick bife de chorizo off the asado, rosemary-roasted lamb chops, braised beef, short ribs — and with hearty stews, game and aged hard cheeses. Its firm tannins and dark, brooding fruit are built to handle the richest cuts. Decant young bottles to let them open (see our serving guide) and serve in a generous glass.

If you have already met Argentina's serious reds — the structure of Cabernet Sauvignon, the elegance of Cabernet Franc, the brooding power of Tannat — Petit Verdot is the small, dark, almost secret member of the family. The Bordeaux orphan that finally found a home. Try a bottle before everyone else discovers it.

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Try it with: grilled or braised red meat, rosemary lamb, short ribs, and aged hard cheese. Decant young bottles first.