(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.
In 1903, the United States Department of Agriculture established an experimental vineyard station in Oakville. Known as Oakville Station, the vineyard is operated by the University of California at Davis. Oakville AVA was officially declared a sub-appellation of Napa Valley in 1993.here are over 50 wineries located within, or source their grapes from vineyards in, the Oakville AVA. Many are small, boutique wineries (like Harlan Estate, Screaming Eagle and Spoto Wines) with limited production.