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And they become important." This minerality, this persistence, this chalkiness, this something about this wine, this is actually what's interesting about the wine. Not the fruitiness. Not the
oakiness. These other elements are what is interesting. And then, once you can cue in on it, then you start looking for it and that becomes consistently what you look for in
wine. And then at that point, you can never drink a Napa Valley Cabernet ever again. [audience chuckles lightly] So, I don't know exactly what it takes. I think it's something like
Listen to native speakers pronounce “oakiness” in real conversational contexts with synchronized timestamps and subtitles.