I remember reading some time back that Chilean Reds had a very high content of anti oxidants. My mum began to buy them for my dad, well I couldn't say if he saw the benefits. He's in his mid-80s now, and not so good, though mum is still alive and kicking! Just as well she helped him drink them, maybe
I wonder how much of your 'taste' in wine is psychological. I really liked the Carmenere, though would have said I was not so keen on Cabernet Sauvignon (my dad's favourite wine, incidentally). It seems to me to have a slight back taste of fermenting fruit. I know, I know it's wine! But even so, I don't think that 'fermentation' flavour is always obvious. I would not have likened the Carmenere to Cab Sav - but what do I know? Nowt. I suppose there are lots of different types of Cabernet Sauvignon?
And obviously I was being ironic when I asked you about Chilean wine, Peter. I knew you would be the (proverbial) fount of knowledge, and I thank you for the information.