(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.
Port wine begins life in much the same way as other wines. Around mid-September, the grapes are picked by hand. Port wine is made from a wide range of traditional grape varieties, most of them native to the Douro Valley. Seldom found elsewhere, these varieties are perfectly suited to the hot, arid conditions of the Douro Valley and are the source of much of Portâs unique and distinctive character.