Our Petit Verdot 2017 won a Gold Medal in the Virginia Governor’s Cup and was also recognized as one of 12 wines in the Virginia Governor’s Cup Case. This Case represents 12 of the top-scoring red and white wines made from 100% Virginia fruit in the Virginia Wineries Association’s Governor’s Cup Competition. Keep reading for more on our Petit Verdot and Chef Ian’s recommended pairings!
Nose: Cherry, vanilla, toast, milk chocolate
Palate: Red plum, chocolate, cigar ash, pomegranate
Finish: Firm tannins and graphite
Pair with root vegetables, bell peppers, garlic, squash, black beans and mushrooms.
Pro-Tip: When at Pippin Hill, try our Petit Verdot with Chef Ian’s signature sliders.
The sliders feature a garlic aioli that complements the smoky charcoal finish of the Petit Verdot. We grow the ‘Music’ variety of Garlic onsite at Pippin Hill – it is originally from Italy and is considered “the cream of the crop” in the garlic world. Our Certified Horticulturist Diane Burns likes to grow this garlic variety because it is hardy, easy to grow, has a long storage life and also produces scapes. Chef Ian then uses the scapes for our signature aioli! The scapes are heavily grilled, blended, and turned into aioli. In the kitchen, the music variety also roasts especially well. Unlike other varieties of garlic, Music is complex with deep earthy tones finished with a bit of flower notes.