(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.
White Wine. These wines range from very dry to extra sweet. Some white wines are made from white grapes and some are made from red grapes with the skin removed. Chardonnay, Sauvignon Blanc, Pinot grigio, White Zinfandel, Riesling and Moscato are all varieties of white.abernet is bolder, (think 2% milk) and has a very acidic taste, kind of a bite. Merlot is going to have the boldest and heaviest flavor (like whole milk) and will stay on your tongue longer. Port wine is dense with a higher alcohol content and is generally an âafter-dinnerâ wine.