Artisanally extract and infuse the botanical herb’s aromas, flavors and effects into wine. Plus a recipe for my mold-breaking red wine cannabis gelee.
BY ED MURRIETA
Cannabis wine is civilization’s original intoxicating collision: two great buzzes that buzz great together.
Evidence of cannabis wine — aka green wine — has been found in ancient writings and historic digs. A timeless tincture, cannabis wine’s uses have ranged from spiritual to medicinal to bacchanalian.
In modern culture — eg: California, circa 2018 — cannabis wine is a holy grail that got away.
Legalization outlawed commercially combining cannabis and alcohol, just as some boutique West Coast vintners were producing $400 bud-bouquetted bottles slowly fermented from grape juice and cannabis, artisanally extracting and infusing the botanical herb’s aromas, flavors and effects into fine wine.
Feel free to toast underground winemakers in Sonoma, Mendocino and Mesopotamia — or anywhere grapes and cannabis grow — and invest in a home wine-making rig so you can ferment your own potent potables.
Or you can kitchen-hack cannabis wine at home using a simple, if less elegant, infusion of weed, wine and time.
A hedonist child of the Seventies, I could only content myself with cannabis and coffee buzzes for so long.
BY ED MURRIETA
I stopped drinking alcohol to save money.
I started drinking alcohol again to save money.
I jumped on the non-drinking wagon after being forced to live on a food-stamps budget.
I jumped off the wagon because the price of pot skyrocketed.
What I sought and rediscovered: pleasurable pairings of pot and booze — both the flavors and the effects.
A hedonist child of the Seventies, I could only content myself with cannabis and coffee buzzes for so long. Historic regulations that began Jan. 1 imposed sky-high taxes on legal California cannabis, increasing the out-the-door price of the $50 budget half-ounces I buy to $61.50, virtually pinching my weekly stash by two joints,
Right now, I’m dipping my toes back into drinking slowly and cheaply. No more bottles of Robert Biale Black Chicken Zinfandel or six packs of Anchor Brewing’s Breckle’s Brown Ale — now mere memories from my expense-account food journalism days. Jugs of Carlo Rossi Burgundy and cans of Mickey’s Malt Liquor have, so far, paired nicely with my favorite strain of the moment, Mr. Nice Guy, which is stretching further now thanks to evening drinks.