(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.
Fortified wines can be made in either dry or sweet style (with the middle-ground of medium-sweet or medium-dry covered in virtually all types of fortified wine categories). 1  The most common types of fortified wines are Port, Sherry, Marsala, and Madeira. Many fortified wines are blends of various grapes and various vintages. The majority of fortified wines are stylistically similar in their classifications of being made into either a dry fortified wine or a sweet fortified wine.