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.”

    • 2 thoughts on “Apparently wine can also be ‘dank’”

    1. I decided to abstain from recreational illegal drug partaking years ago… but I’d drink that wine in a second. I can’t imagine it tasting anything other than horrible… but I’d still drink it.

      And I’m not saying it’s him — I’m sure it’s not, given the hundreds of other winemakers it could be — but given his writing and iconoclastic ways, when I read the part of the article about “Henry,” my first thought was “Randall Grahm. That’s gotta be Randall Grahm.”

    2. Wine and weed. With the low EtOH content of wine, I’d imagine most of what gets into solution is chlorophyll? 😉 Sounds like some of the goofy tinctures being sold in CO and CA,,,magic wands of weed over the brew,,,with no truth in solution.

      BTW- Are there any countries in the world where cannabis/alcohol beverages are legal?

      Colorado, California, and other states have Medical Marijuana where cannabis extracts/tinctures and cannabis infused sodas are sold,,,but no cannabis wine or beer. Yet?

      Hint- Quality extract in a dry Chardonnay makes for a real nice “wine margarita”. 😉

      Chlorophyll in wine????

      Stan- more info?

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