(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.
French Oak. The oak forests in France are the source of several species of European oak trees including white oak used for oaking wine. French Oak (Quercus robur) is common throughout Europe and Sessile Oak (Quercus petraea) is a finer grain species that is more sparse.he top fifty most expensive wines in the world oak-age their wines in some way. Oak is a crucial and often overlooked component of the wine world. Everything from the type, size, age, grain and treatment of an oak barrel greatly affects the finished wine.