Petit Verdot is Completely Underrated
My new blogger friends sympathized with my inability to access the internet and joined me in grumbling about the ineptitude of the IT “support” at the showcase. Their way of showing support: pouring me a glass of Cooper Vineyards 2006 Petit Verdot.
Petit verdot is typically a blending varietal — popular in some of the famous Bordeaux blends — and it usually takes too long on the vine, hence why it is often used for blending (it tends to be really, really bitter/dry but can add backbone to an otherwise thinned-out wine).
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By Lauren McNally
Lauren B. McNally is a communications consultant in Washington, D.C., who spends most of her free time exploring culinary and oenological pursuits with friends. She hails from Maine and graduated from Bowdoin College, completing additional study at the University of Cambridge in the U.K.(where she found the dining hall cuisine rather offensive and repulsive, as opposed to that of the top-ranked Bowdoin Dining Service). Her palate is ever-evolving but she includes California Zinfandels, Cotes du Rhone, and white wines from Burgundy and the Loire Valley among her current favorites. Her least favorite wine-related phrase: “I don’t like _.” Lauren also enjoys cooking Italian and French cuisine, and has an unnatural obsession with Gorgonzola and pancetta.
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The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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