Wine, weed, and a new buzz
April 17, 2012
Marijuana-laced wine may be coming to the Central Coast. In fact, it may already be here. [DailyBeast]
While wine fermented with cannabis is nothing new — it gained a level of popularity in the 1980s — it appears to be making its way into the vats of respectable vintners in some of the best wine-grape regions in the state.
No one is talking about it too openly, but The Daily Beast reports that “quite a few California winemakers are surreptitiously producing cannabis aperitifs.”
According to an unnamed vintner interviewed by the website, the recipe is simple — one pound of quality pot dropped into a cask of fermenting wine. This yields about 1.5 grams per bottle. The fermentation process converts sugar in grapes into alcohol, and the alcohol, in turn, extracts the THC from marijuana.
Pot wine is usually blended from robust reds such as cabernet sauvignon and syrah, and according to aficionados, there isn’t much of a commercial market for the product because of California’s generally tolerant attitude toward the bud. But it is gaining traction in regions where lots of wine is consumed.