Livermore Valley
A Delusional Tale of The Battle of Two Varieties – Petite Sirah and Petit Verdot
Background
While wine can be enjoyed without food, we believe the experience is heightened with the correct food. We always try to find a solid wine and food pairing but often we “change it up” to try something unusual or not commonly followed. This is based on one my favorite anonymous quotes about life as well as food/wine pairings “Adventure may hurt you, but monotony will kill you”. With this statement in mind most pairings work great with a few being average.
The Tale
Knowing we were having a BBQ tri-tip steak for dinner, our normal go to is a Cabernet Sauvignon, Granacha from Spain or Cabernet Franc. As I opened the cellar to find a wine for dinner, I heard:
Photo ©Michael Kelly
“Come ‘on, do something adventurous!” much to my surprise. It was the Petite Sirah bottle speaking to me that they would be great with the steak. Just as I was grabbing the bottle, another voice from further back in cellar sprang forth of Petit Verdot, stating “don’t listen to that rubbish, Petit Verdot would be delightfully wonderful with that steak”.
Photo ©Michael Kelly
Now I am a bit perplexed by the talking bottles of wine, and the mild disagreement between the two. The discussion intensified with Petite Sirah calling the Petit Verdot “a late bloomer” as it is typically one of the last to be harvested. Petit Verdot calling Petite Sirah “a red-headed stepchild” being as Peloursin an almost extinct varietal being the father grape.
Photo ©Michael Kelly
My head still spinning between reality and delusional fantasy like Don Quixote and the windmills being giants, I held steadfast and decided to bring both to the table to let them battle.
Photo ©Michael Kelly
Petite Sirah
Petite Sirah, as an educational note, is not a “smaller” version of Syrah as it is a wholly different varietal. The background on Petite Sirah is that it is the offspring of Syrah and Peloursin (a scarce and almost extinct grape) from northern Italy/Switzerland area. The varietal name is Durif and was first introduced in 1880. Petite Sirah possesses one of the highest levels of antioxidants. In the State Agricultural report for California, Petite Sirah represented only .04% in the 2025 harvest by tonnage.
Photo by Don Lahey, The International Wine of the Month Club
Petite Sirah has a big bold structure accompanied by high tannins. Dark fruits abound in the glass akin to Malbec or Cabernet Sauvignon but with an even more tannic profile! There might be a warning label on a bottle if you are not familiar with the varietal. This wine was opened a few hours before the meal and the first thing one notices is the dark and inky coloring in the glass.
Once in the glass, aromas of dominant blackberry compote and bramble waft into the senses. Once the first sip hits the palate, a tug-a-war begins with bold tannins facing off against the berry fruit. Secondary flavors of black pepper and subtle notes of vanilla (most likely from the barrels) smooth out the landing in the mouth. The finish provides scrumptious blueberries and dry earthen minerality that is long lasting.
The wine came in at 15.0% alcohol and will be released August 2nd with a cheese party at Wood Family Tasting room in Livermore. The expected price is mid-forty dollars per bottle. The wine is 100% Petite Sirah from the Casa de Viñas Vineyard. Only four barrels were produced. Aged in a combination of 25% new Hungarian oak and new American oak with the balance being neutral for 18 months.
Photo ©Michael Kelly
Petit Verdot
Petit Verdot is best known as a blending wine for Bordeaux style wines. It was used consistently in Bordeaux as it was a late ripening grape varietal and it struggled to reach full maturity. Historically, when used in moderation (1-2%) for blending, Petit Verdot produced wines that were overly tannic and caused the vineyards to decline. More recently however Petit Verdot has had a resurgence due to plantings in warmer climates like California, Australia and Spain. The warmer climates allowing the fruit to fully ripen and provide a distinct character for the varietal. Providing a very drinkable wine full of body, tannins and structure.
Photo from https://www.bravenewworld.wine/
Petit Verdot’s literal translation is “little green one”. This is because it is a late ripening grape from the Bordeaux region in France. It is a commonly used grape in blending, usually in small amounts to add color, tannin, structure and herbaceous notes of violet and sage.
First on the eyes, this wine is a lavish and royal purple in coloring, unique and contrasting from other varieties. In the glass, it has a medium-heavy viscosity. On the nose, aromas of violets and lavender along with plum and blackberry rise up to beckon your first sip. Once on the palate the essence of dark fruits, strong tannins and firm acidity greet the imbiber. Blueberry notes soften the impact of the tannins with a silky smoothness and flavor. On the finish, black pepper and spices and dried herbal notes and rustic smoky tastes linger. After the finish, you are struck with its full body, structural characteristics and tannins.
Aging in oak barrels tends to soften the wine with a slight vanilla taste. This wine was aged 18 months in barrel with new 33% French oak and the balance neutral. The wine is made with 100% Petite Verdot from One Oak Vineyard. The wine came in at 14.0% alcohol and only two barrels were produced. The anticipated price upon release on August 2nd, is mid-forty dollars per bottle
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
As we sat down for the meal with a twelve hour marinated Tri-tip steak in Chaka sauce, robust garlic sea salt, Kinder’s Woodfired Garlic with Hardwood Smoked Flavors and Mesquite Seasoning one last comment from Petite Sirah stating, “they were the ideal pairing with dark fruits, high tannins that could easily cut through and complement the rich and savory beef” and “they would hold up well to aggressive rubs used in grilling”. Accompanied by small red and yellow roasted potatoes, broccoli and a fresh garden salad.
Again, with my head swirling in disbelief, one last snide retort by Petit Verdot stating “they were better with beautiful tannins demanding rich, savory and protein-heavy foods. And that Petit Verdot added that they would be the one to cut smoky and peppery seasoning”. At some point they seemed to be making almost identical comments? My wife looked strangely at the dinner table with me hearing their rants, but she heard nothing. This was about to be a full-on donnybrook!
Both wines were poured and partook with bites of the tri-tip steak. As with most things in marriage, it was a split vote on which paired best. My wife chose Petit Verdot and I chose Petite Sirah. I thought the Petite Sirah equally matched with the meat and Petit Verdot was a bit too strong for the steak.
The two wines exchanged barbs with each other until no wine was left in the bottles. Then the accusations and exchange stopped.
For the record, my wife has yet to get me committed to an insane asylum but don’t know how much longer before she does!
The Winery
Photo from Wood Family Vineyards website
Rhonda Wood, winemaker at Wood Family Vineyards, makes some exceptional wines from Livermore, California. The background on the winery can be found in another story at:
https://californiawinesandwineries.com/2021/11/06/2018-wood-family-vineyards-chardonnay/
Rhonda and the family winery are small in comparison to some of Livermore’s known name wineries but have been regarded for years as one of the top-quality wine producers.
From high in the sky to down to earth wines!! Yes Rhonda Wood, winemaker/owner of Wood Family Vineyards used to fly planes (US Airways) but now can be found in the vineyards tending vines. She and husband Michael (with their two sons), have a winery in eastern Livermore. Rhonda started making wine in 1996. Besides sourcing wine on their property, they have 17 specific vineyards which are manicured to their specifications throughout Livermore’s ideal climate.
Sláinte,
Michael Kelly