Diese Kombination kannte ich auch noch nicht: Mit Marijuana versetzter Wein. Kekse, Kuchen, Bier… alles schon gehabt. Wir haben sogar mal’ ne Pizza mit Shit belegt (hat aber nicht gekickt), aber Wein? Würde ich ja gerne mal probieren, aber ich schmeiß mein Gras (das ich nicht habe) sicher nicht in ‘ne Weinflasche. Wie auch immer: Marijuana-Wein! Yummy!
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 (it bears mentioning that most winemakers are cagey enough to keep the manufacture of such wines far from winery grounds). The wines range in style and intensity as broadly as “normal” wines and winemakers do. Some practitioners of the fruit-forward, higher-alcohol, New World style take a similarly aggressive approach to infusing wine. “I know a winemaker that takes a couple of barrels a year and puts a ton of weed in it and lets it steep, and that wine is just superpotent,” says a James Beard Award–winning chef, who also asked not to be named. Henry, though, makes more classically styled wines, and with that reserve comes a more subtle hand with the cannabis.
Adjusted for volume, “special” wines can range from under a pound of marijuana per 59-gallon barrel to over 4 pounds per barrel. The result is a spectrum ranging from a gentle, almost absinthe-like effect to something verging on oenological anesthetic. Henry views his wine as a digestif, “like a fernet.” Recently he made a Riesling (unusual, in that most pot-infused wines are reds), mixing about an ounce of fairly dry (as opposed to fresh) marijuana (“I wanted less of a piney-oily texture”) with the wine in a 5-gallon carboy. After about five months, he bottled the wine, unfiltered, in 375-milliliter splits marked only with a hand-drawn skull and crossbones on the cap.
He is, it goes without saying, a popular, popular man at dinner parties.