Some new-to-me foods are more enticing than others. Marijuana-laced wine is one of those that has me wistfully eyeing the liquor cabinet and thinking a weekend drink in the garden is in order.
A week ago, the Daily Beast brought us the tale of cannabis cuvées, after writer Michael Steinberger tried a Burgundy with a skunky bouquet.
Of course, as he (and we) find out, "fortified" wine is nothing new to a few Californians. (No word on if they were using it medicinally, but I can't imagine alcohol-based edibles doing well in the minds of the public.)
It is unclear when pot wine originated, but Bud told me that it was being produced in California as far back as the early 1980s. At the time, the Reagan administration was ratcheting up the war on drugs, and marijuana wine had a whiff of danger about it. Bud said it typically was made then with rosé wines and that because of the legal risk involved, bottles were selling for more than $100. (Bud recently tasted a bottle from 1985 and found that it had held up amazingly well and was still very aromatic). These days, though, the marijuana is typically blended with robust reds such as cabernet sauvignon and syrah, and because cannabis has largely shed its illicitness in California, there is not much of a paying market now for pot wine; it’s really just a party drink that winemakers break out whenever the mood strikes.