Cabernet Sauvignon vs Petit Verdot

Cabernet Sauvignon and Petit Verdot rate the same on all four of our scales.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Cabernet Sauvignon

Red · France, Georgia, Italy

full, firm, blackcurrant and cedar

Petit Verdot

Red · South West France

dense, violet, black fruit, firm

Bone dry
Sweetness: Bone dry; Very full
Body: Very full; Very high
Tannin: Very high; High
Acidity: High; 13.5 to 15%
Alcohol: 13.5 to 15%; 16 to 18 °C
Serve at: 16 to 18 °C; Bordeaux, Tuscany, Napa Valley, Paso Robles AVA
Regions: Bordeaux, Australia, Argentina, California

Only Cabernet Sauvignon

Mushrooms and truffle

Both pair with

Steak
Lamb
Hard and aged cheese

Only Petit Verdot

Barbecue and smoked meat

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Cabernet Sauvignon and Petit Verdot pages.