Imagine a spice so powerful, just a dab and Poof! It
changes everything. The secret ingredient you add to
your chili to give it that ‘kick’. There’s nothing petite
about Petit Verdot. Long used to muscle-up tannin &
deepen color for many a famous Bordeaux wine, this
deep purple giant is used in proprietary blends – up to
10%, providing structure, backbone & complexity to
comparably scrawny Cabernets & Merlot. But there is
a soft, temperamental underbelly to this Giant.

In France the growing season can be shortened as cooler
temperatures prevail late in autumn, and a varietal like
Petit Verdot does not reach full maturity in a hurry, often
falling victim to frost on the vine. This has lead to a
steady decrease in French acreage devoted to the frail
hero since the mid twentieth century as growers rip out
their roots and replace them with more reliable varietals.

Garlic & Rosemary Salt Rub

INGREDIENTS:

2c fresh rosemary (stems removed)
1c kosher salt
1/4c black pepper
1c whole peeled garlic
1c extra virgin olive oil

 

 

 

 

 

 

This French ‘body builder’ is jumping ship and moving to
sunny California.

Here, an expatriate has found a home, not only in
Bordeaux style blends being reproduced all over the
state, but as a stand alone varietal.

Can a blending grape this strong be a contender without
its usual cast of supporting characters? Left on its own,
jabby tannins knock out the biggest foods and deep purple
color can wash away all competitors. A strong opponent
must have an equally solid body & structure.

“In this corner, weighing 2.75 pounds, Rosemary & Garlic
Rubbed Tri Tip Grilled over Mesquite!”

It will be a match to remember. This all purpose intense salt
rub is also great on lamb,beef, & pork roasts.