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Apparently wine can also be ‘dank’

Following up on last week’s discussion of “dank” and the need for meaningful beer descriptors.

  • Gourmet magazine “looks at marijuana’s culinary trip from wacky weed to haute herb.” We aren’t just talking about wine that smells like weed.

    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.

  • And from Huff Post, “10 Esoteric Wine Descriptors (and What They Really Mean!)” Because you want to make sure you fit in when you describe what’s in your glass as “broad/fleshy” or “racy.”
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