A deep blue-black hue leads to the mystery that is Petit Verdot. As it unravels, subtle aromatics of musty wine cellars and country-side breezes greet the senses. Shades of blood plums mixed with a brighter blueberry fruit essence play on the mid-palate, while canella and just a touch of smoke linger in the background. Its noticeable tannins are gentle, and the sticky coating left in the mouth is laden with a dry, yet gob-smacking fruit aftertaste. A sensual, tactile feeling remains, beckoning for a good food pairing. Be inventive; have it with: Shashlyk Shish Kebab, Iranian Beryoni, Mexican Adobo, Beef with Mole, Chinese Barbecue Pork, or any food with plenty of protein and fat. Consider rich cuts of red meat, and well-aged cheeses, like Stilton. In Vegetarian fare, have it with rich curries with root vegetables and pumpkin.