(December 2006) Conditioned taste aversion occurs when an animal associates the taste of a certain food with symptoms caused by a toxic, spoiled, or poisonous substance. Generally, taste aversion is developed after ingestion of food that causes nausea, sickness, or vomiting. The ability to develop a taste aversion is considered an adaptive trait or survival mechanism that trains the body to avoid poisonous substances (e.g., poisonous berries) before they can cause harm.
California Oak Chardonnay. This classic Carneros Chardonnay was grown on Schug's own cool-climate Estate vineyard, as well as the Ricci, Cornerstone, Wildcat, Sangiacomo, Leveroni and Iund Vineyards. It was barrel fermented and aged on the lees (sur-lie) in small French oak barrels, with minimal new oak introduced.
Choosing the right wine to pair with crab. Linda Murphy, Chronicle Wine Editor. With its succulent, ocean-fresh sweetness, Dungeness crab pairs best with white wines that don't overwhelm the rich yet delicate flavor of the meat. Whether it's steamed, cracked and served gloriously unadorned, or prepared according to one of today's recipes, crab's pure, sweet flavor should be center stage, with the wine a supporting player. A buttery California Chardonnay would work with crab dipped in melted butter, but this style of wine usually has oak flavors that can overpower the seafood. If the crab is steamed and chilled, try it with the 2002 Pine Ridge California Chenin Blanc-Viognier ($14), an unusual blend that has the citrus, melon and slight honeyed character of the Chenin Blanc grape and the floral aromas and richness of Viognier.