Cuvée MJ: pot wine is the “open secret” of wine country?!?

Gourmet, even though it’s not even in print any more, obviously has been on different winery tours than I have! To wit:

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.

Just reading this is giving me the munchies…what food pairs with marijuana wine (cuvée MJ?)–brownies?!? Where does this weedy wine fall on the natural-spoof wine scale? Marijuanipulated?

PS: has anyone heard of this? How widespread is it?

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22 Responses to “Cuvée MJ: pot wine is the “open secret” of wine country?!?”

  1. I’ve smelled wine I thought smelled a little “under the influence.” Think they use the “wine bong” to partake?

  2. I have cooked with pot for a looooong time selling to dispensaries along the way. While I have heard of things like the green dragon that combine weed and alcohol I have NEVER heard of or tried weed-wine….though I would really like to

  3. Never heard of it. And I thought we did get the VIP tour last time we were in CA! Come to think of it…maybe we did?

  4. […] e fonti: Dr.Vino] This entry was posted in Notizie and tagged aromatica, erba, essenza, napa valley california, […]

  5. It’s been around for ever and not that good

  6. This is why I like your blog. I found out about something that I would never even have dreamed existed. Some insight into the wine world. At least a certain generation.

  7. I had some MJ beer in Amsterdam. This was a long time ago. I was fond of it.

  8. Jen-Luc: so you tasted one…but did you swallow? 😉

  9. […] present themselves in unmarked bottles at the end of winemaker dinners and very VIP tours.” (H/T: Dr. Vino.) […]

  10. Dang, I’ve been on the wrong tours!

  11. I doubt very much that anyone will come on here and talk about this in the comments section. It’s a very, very well buried secret in the business and will remain that way. The TTB would have a field day with anyone using an illegal substance anywhere near alcohol production; a real double-whammy of an offense. So, believe you me, this one’s going to stay on the DL.

  12. OK folks…I’ve made wine with some serious stoner winemakers…and I can tell you this story is not actually true.

  13. I’ve never met a California winemaker that wasn’t “420” compliant.

  14. We asked around at a party of Napa locals last weekend and no one had heard *anything* about it. And we’re square in the, ahem, target demographic.

  15. Gawd, this is a hoot! Methinks someone is doing some serious leg-tugging here.

  16. I have it on good authority that this does exist. Drop me a line if you have more info!

    Ironically, it could be just the form of manipulation that natural wine enthusiasts could champion and might cause point-pushers to beat their points into plowshares. Cuvée MJ heals all wounds?

  17. Not a rumor or legend, but true. Still, if one is busted making pot-infused wine, and holds a winery license, their losses, if caught, could be huge. There would be legal fees and the winery would be shut down. The license to make and sell wine would be revoked. There’s a reason no one wants to talk about this. Some stories in the wine business are best left unreported.

  18. Seems like a waste of perfectly good wine!!! I’ll let the Heads worry about wasting some bud!! Heh, heh.

  19. Yep, had it a few times from the same winemaker. Great nose of pot but not much flavor. Te winemaker added 2 oz of good pot to 5 gal of wine then let it sit for a few weeks, racked the wine and bottled it.

  20. […] wine, an improvisational blend that has a 20-minute finish. Or the Bob Marley wine. (Oops, I guess pot wine is already available, apparently.) window.fbAsyncInit = function() { FB.init({appId: "", status: […]

  21. Back in the mid-late 70’s a small winery in Livermore area made some “Columbian Zinfandel” which was quite good. Jerry Mead wrote about it a couple of times. The label had a ring of pot leaves around the outside edge. They were selling it for $20 a bottle on up to most customers. You had to know someone to know about the wine and buy any.

  22. Okay- I have ten gallons of petite sirah must (unfermented) and 2oz of bud. When do i add it? During fermentation? after in a mesh bag?
    What is the recipe?


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