Chilian Merlot

[Innkeeper]

Ever feel like a bass in a fishing contest that's been thrown back in? At the recommendations from people I respect tried these two the last two nights. 1998 Vermonte, Alto De Casablanca, Merlot ($10); and 1998 Errazuriz, Et Descanso Estate, Curico Valley, Merlot ($12). Paired them with simple foils, simply broiled fillet steak, and cheddarburgers respectively. They were easily drinkable, smooth, simply wines. However, the overwhelming flavor in both of them was green peppers. GREEN PEPPERS!!! But it gets worse. Went back and looked at the review on the Vermonte and sure enough they mentioned green peppers there! Then on the back of Errazuriz lable, they brag about tasting like green peppers!

Where has this come from? Since when is wine suppose to taste like green peppers? Why not onions, celery, and asparagus! I remember twenty or so years when the Monterey AVA was first established, some growers planted grapes right down in the Salinas Basin. The resulting wines were properly panned as tasting "vegetative." Now, apparently, vegetative is good! Have never tasted a Pomerol or St Emilion, or for that matter, a Collio Merlot that tasted like green peppers.

These wines were both hyped as great values at or about the ten dollor price point. Well, for the same price you can get a Bogle, Blackstone, Columbia Crest Grand Estate, or Eugenio Collavini, Merlot, Collio, Riserva Di Casa. These are all fine value merlots that do not taste like green peppers.