Article by Laura Burgess, Vine Pair
The presidential election aside, a resounding “WOOHOO” could be heard coast to coast last week as marijuana became legal for recreational use in four new states. This means that now over half the states in this great nation are green-friendly!
It’s no surprise then that weed and wine can be consumed in the same package, and (being a devoted wine scientist and consumer advocate) I couldn’t resist coordinating a taste test.
For the sake of science, we tried a weed-infused wine made in the traditional, homestyle fashion. Unlike complex, commercially produced cannabis wines like Melissa Ethridge’s “No Label,” which use a marijuana tincture to infuse a wine, the traditional method simply dumps a pile of marijuana into fermenting wine. Over the course of fermentation, alcohol pulls THC into the wine, similar to how THC is extracted into butter or oil.
The “Cannabis Cooler,” as we affectionately came to name it, was tasted by a panel of sommeliers, winemakers, wine buyers and a lone non-industry civilian, in a lineup against traditional wines. Our goal was threefold: (1) to find out if we liked the Cannabis Cooler; (2) to determine how its taste compared to conventional wines; and (3) to decide if we would buy this wine again.
We broke the wine down Court of Master Sommeliers-style. Without knowing what it was, our panel analyzed the appearance, nose and flavors of the wine, and then guessed its origin.
But as soon as the weed wine was poured, these wine-lovers spotted it. Though bright crimson, the wine was cloudy and had some sediment.