In a Gourmet Live article last week, Matthew Kronsberg let the Internet in on a little secret that California wine geeks have known for a while: A few of our winemakers are tossing a few ounces of bud into their wine barrels. Most of these "special" or "green" wines are reds, though the occasional riesling surfaces, and they're only available to the winemakers' friends.
"Adjusted for volume, 'special' wines can range from under a pound of marijuana per 59-gallon barrel to over 4 pounds per barrel," Kronsberg writes. "The result is a spectrum ranging from a gentle, almost absinthe-like effect to something verging on oenological anesthetic." One winemaker calls his pot-laced wine a digestif, something to sip at the end of the meal to settle the stomach. Hmm...kind of like a Tums. SFoodie is considering calling our doctor for a prescription.