Do big tannins need to command big prices?

Truth be told, I can no longer remember when I last had a red for under $40 where the tannins were strong - that is, very puckery and tight.

Yes, we know that most less expensive table wines are intended for early consumption and hence it follows that a certain easy-drinking style is practical: e.g. in Madiran, they are using micro-oxygenation to soften down Tannat's legendary tannins. But is it just as easy to make, let's say, a puckery and tight quality red for $15? For $10?

Are the reds that pretty much guarantee a puckering experience - e.g. a Chateauneuf du Pape, a high-end Aussie Cab or Shiraz - simply expensive to make, or are these expensive only because in their case, demand is high?

Contrarian that I am, I would just love to see more everyday reds being made with big grip and structure.

What about Cahors, Côt, Madiran, Irouléguy, Bandol, Lessona, Gattinara, Ghemme, Sagrantino di Montefalco, any Aglianico-based wine? In 2005, Borgueuil produced some big, tannic wines well under your price-point. Although Chateauneuf can be tannic, I don't think it always is. What am I missing?

What about Cahors, Côt, Madiran, Irouléguy, Bandol, Lessona, Gattinara, Ghemme, Sagrantino di Montefalco, any Aglianico-based wine? In 2005, Borgueuil produced some big, tannic wines well under your price-point. Although Chateauneuf can be tannic, I don't think it always is. What am I missing?

Cabernet Sauvignon can also have rather formidable tannins, and not all sell for stratospheric price. And how about Petite Sirah/Durif and Alicante Bouschet? The most tannic wine I might ever have tried, though, was a Ken Burnap Pinot Noir from the late '70s I've been trying to get those tannins off my teeth for the last 25 years

Mark Lipton

Thanks for the good suggestions. Madiran's a favourite of mine, but most that we get here in Ontario are the micro-oxygenated sort and have not been "puckery-tannic", just of decent structure. I have a feeling that the LCBO has a soft spot (pardon the pun) for softer wines, even from regions that typically put out classically chiselled wines.

From what I've seen at the LCBO, finding these kinds of regional wines is a mighty challenge.

Cheap tannic wine is no problem in principle. Crush a few pips. Throw stalks into the ferment. Leave rotary fermenters going 24/7. Leave the wine on the skins a long time before pressing. Keep every last drop of press wine. Maybe add some tannin out of a bag for good measure. The trick is to make GOOD cheap tannic wine!

I'd look to Bordeaux, or Loire Cab Francs myself. Quite a few Cru Bourgeiois can be tannic when young. Ch Cissac springs to mind. Not sure if that counts as cheap in your book.

Maybe add some tannin out of a bag for good measure. The trick is to make GOOD cheap tannic wine!

Adding powdered tannin would be a mortal vinous sin in my book

But I figure that if wineries didn't intervene so much to purposefully design soft wines, we could indeed have many more inexpensive, good wines albeit with a noticeable tannic streak - something that so many in the up-to-$20 group just don't have nowadays.

Paul B wrote;
Truth be told, I can no longer remember when I last had a red for under $40 where the tannins were strong - that is, very puckery and tight.

To really experience these teeth, tongue and gum numbing “big boys” one has to join a “wine club” and get invited to “barrel tastings”. For the most part, when a wine is “released” its “ready to drink”.

Salute

Paul B wrote;

To really experience these teeth, tongue and gum numbing “big boys” one has to join a “wine club” and get invited to “barrel tastings”. For the most part, when a wine is “released” its “ready to drink”.

Salute

Many wines these days, certainly, but try a young bottle of Gamot or Pradeaux vielles vignes.