here) basically consists of dropping one pound of marijuana (which yields about 1.5 grams of pot per bottle) into a cask of fermenting wine. The marijuana is usually blended with hearty reds, like cabernet sauvignon and syrah, and as you might expect, "the better the raw materials--grapes and dope--the better the wine." The fermentation process then converts the sugar in the grapes into alcohol, and the alcohol extracts the THC from the marijuana. It takes about nine months for maximum extraction. Most of the marijuana used for wine comes from Humboldt County, California's weed capital, and according to The Daily Beast, pot wines have a "pungent herbal aroma" and the ability to produce "an interesting little buzz."
Read More: Marijuana-Laced Wine Grows More Fashionable in California Wine Country at The Daily BeastRelated: Terroir and the Napa Valley: Cabernet Sauvignon * Clearly I should have posted this story last Friday on 4.20. (Oh, missed opportunity!) But hey, it's still Wine Week on The Kitchn, so I guess it's not a total loss. (Image: Big Buds)