From Gourmet Live comes this post entitled Beyond Pot Brownies by Matthew Kronsberg. The article offers a fascinating look at marijuana in food (ever heard of “High Mountain Trail Mix” , or “LaGanga”?), beer and cocktails (how about “Bloody Maryjane”?) But the real story is revelation that some California vintners are infusing wine with marijuana. According to the article…
“In wine country, pot-infused wines are the open secrets that present themselves in unmarked bottles at the end of winemaker dinners and very VIP tours”
These “special”, or “green” wines are mostly red wines and range in style from mild to wild depending on how much bud is used. Accordingly, “the result is a spectrum ranging from a gentle, almost absinthe-like effect to something verging on oenological anesthetic”. One winemaker, according to the article considers his pot-infused wine to be a digestif.
Not only may this give a whole new meaning to the wine tasting descriptor “herbal”, it makes me think about a “green” wine in a whole new way!
- Marijuana-Infused Wine Gains Popularity in California (newsfeed.time.com)