味儿多嫩梢深绿色。幼叶绿带红色。一年生枝褐红色。成龄叶片小，心脏形，叶柄洼多为拱形，秋叶红色。两性花。果穗中，圆锥形，果粒着生中，粒小，近圆形，紫黑色。百粒重150-180g，每果有种子2-3粒，味甜。浆果含糖量170-2l0g/L，含酸量6-7.5g/L，出汁率70-75%。所酿之酒宝石红色，酒质肥硕，回味佳。
味儿多植株生长势中-强，芽眼萌发率中，结实力中，产量中-高，适应性较强。
该品种适应性较强，所酿之红酒品质优，是世界酿造红葡萄酒的传统良种。在我国华北等地将是一个很有发展前途的良种。
Petit Verdot is a red grape variety that is traditionally used in Cabernet Sauvignon based blends. That said a considerable number of Australian producers are making it into a stand alone wine with successful results. It is known for its intense colour, vibrant flavours and firm tannin structure making it a good choice for true red wine drinkers.
The variety is thought to have originated in the Bordeaux region of France, where it was once widely included in the wines of the Medoc. Although it ripens late in the season, it holds onto its acidity making it a useful blending component in warmer years. However this late ripening characteristic and general unpredictability caused it to fall out of favour with many French producers and plantings significantly declined.
In recent years, the variety has seen a comeback. Many Bordelaise producers are again embracing Petit Verdot for its unique colour, acid and structural characters. Plantings also exist in California, South America and Australia. Australia has seen a dramatic increase in plantings over the last five years, however the variety still only constitutes two percent of the national red crush.
Within Australia, Petit Verdot is interestingly making a home for itself in the warm regions surrounding the Murray River. The Riverland houses Australia's largest plantings, followed by the Murray Valley and Riverina. Petit Verdot's ability to retain its acidity in these warm climates is the key to its success. Significant plantings can also be found in McLaren Vale, Langhorne Creek and the Limestone Coast.
As a varietal wine, Petit Verdot has an interesting flavour profile. It can be incredibly perfumed, having aromas of blueberry and violet. Sometimes it has an attractive herbaceous and spice element, giving the variety complexity. The acidity is often prominent and due to the thick skins of the grape, the colour is very dense and the tannins are firm. Structural wines with intense flavours can age well in the mid term. Due to its strength of character, Petit Verdot can have a significant impact on a blend, even when used in small proportions.
When pairing Petit Verdot with food, keep the acid and tannin level of the variety in mind. Rich and strongly flavoured foods are the best accompaniments. Experiment with barbequed lamb chops, pork spare ribs, duck and other rich meats. Hearty casseroles and mature cheeses also work well.
Two of Australia's largest producers of Petit Verdot include Kingston Estate in the Riverland and Pirramimma in McLaren Vale. They have both had considerable experience with the variety and make good examples of varietal Petit Verdot.