Avoid the cross-fade with these tips from two wine and weed experts
You’ve paired a crisp chenin blanc with spicy Thai food, and a juicy pinot noir with duck, but have you considered what bottle goes best with a blunt?
As recreational cannabis consumption becomes legal in more and more states, we’re seeing hospitality and weed come together in new and increasingly creative ways. Jamie L. Evans spent more than a decade in the wine industry working at wineries, import companies and wine organizations after earning a degree in Wine and Viticulture at Cal Poly, San Luis Obispo. Now, she’s The Herb Somm, a sort of weed sommelier with actual wine chops.
Nicholas Denver became interested in wine when he studied abroad in Spain, participating in harvests in both Rioja and Sherry countries. Now he’s a winery ambassador and sommelier in Oregon’s wine mecca, the Willamette Valley. On the weed side, Denver has delved into the world of cannabis harvesting and trimming, and is growing his knowledge of the field.
We asked these two experts to break down the basics of pairing weed and wine and suggest some of their favorite combos.
WHERE TO START
“Similar to wine, cannabis has an amazing spectrum of aromas and flavors that are produced by organic compounds known as terpenes,” Evans says. “Created in the same gland as cannabinoids (THC and CBD), terpenes are the oils that give cannabis its strong scent. The first step to pairing wine and cannabis is to know your terpene profiles.” There are more than 100 identified terpenes, so there’s plenty of experimenting to do. Denver recommends starting with a vision of what you’re going for in mind. “Like food and wine, you have to first decide whether you are trying to match a certain element, or are you trying to create a counterpoint?” says Denver. “Is the weed super-skunky? Is it nice and citrusy? Is the smoke heavy or thinner? Is the cannabis indoor (cleaner flavors and more uniform maturity and growth) or outdoor-grown (a bit more rustic and non-uniform)? Try and find some similar products in your wine and start there.”
HOW TO AVOID THE CROSS-FADE
Dener’s number-one tip for dodging the perils of the cross-fade: pace yourself. “This is not a race to see who can smoke them most and drink the quickest,” he says. “When dealing with two different substances, the effects of both will be amplified and set on quicker and un-uniformly. Be aware of your intake and consumption rate and have respect for what you are drinking and smoking.” Denver also recommends keeping THC and ABV levels in consideration. “Try to balance them out: low ABV for high THC strains,” he says. “Remember drinks that are cold (white wines), have higher sugar (sweet wines and bubbles) and are bubbly (Champagne, prosecco) will all absorb into the bloodstream quicker and you will feel the effects much faster—so be judicious when drinking these in conjunction with weed. Make sure you have eaten—food is a life saver!”For Evans, it’s all about the order. “The most important thing to remember when consuming cannabis and wine is to use the cannabis first. Wait until you feel the effects and then consume the wine. If you drink alcohol before you consume cannabis, you’ll most likely get the spins.”
“Do not drive! Always smoke and drink in moderation, especially when together,” adds Denver. “Do not go out wine tasting and smoking at different wineries.”
THE PROS’ PAIRING PICKS
Candyland and Rosé
“Candyland is a sativa-dominant hybrid stemming from a cross of Granddaddy Purple and Platinum Cookies,” says Evans. “This strain has lovely notes of candied oranges, white flower and freshly squeezed lemon juice. It always leaves me feeling energized and motivated, so it is a great daytime strain that won’t make you sleepy. For a wine pairing, I love Candyland with French rosés. This style of wine is fresh, crisp and dry with a firm backbone of acidity that complements Candyland’s aromas and flavors. This strain is high in the terpene limonene, so it pairs well with wines that display similar bright citrus and floral notes. Rosés also have the incredible tendency to pair well and complement many different flavors and occasions. As they say: Rosé all day. This is so true. Rosé is great for any time of day and occasion. Candyland is very similar in this way.”
Jack Herer and Oregon Pinot Noir
“Jack Herer is the strain of Oregon and it is just like its people: a bit earthy and crunchy, sturdy and resilient, with an upbeat and optimistic demeanor,” says Denver. “Deep smoke, spicy and rich, this is the strain that Oregon pinot noir was made for. Oregon pinot is fruit-focused with integrated tannins and a bright star of acidity. Given all the complexity of soils and micro-climates, this is a big generalization, but each AVA (American Viticultural Area) provides new complexities and depths to the pairing. My favorite is Yamhill-Carlton AVA to pair with Jack. More raspberry- and blackberry-focused, these wines are rich, deep and explosive, providing fine tannins. Medium THC, and on average around 13 to 14 percent ABV, this pairing showcases great complexity and a nice, relaxing high.”
Sugar Black Rose and Nebbiolo
“Like a pinot noir, nebbiolo is considered to be a ‘terroir-expressive’ wine, which means it tends to showcase the earth, soil and climate in which it is grown,” Evans says. “I love pairing nebbiolo with Sugar Black Rose because of its strong earthy notes with hints of red roses and sweet cherry. This indica-dominant strain contains both myrcene and linalool, which makes it a perfect match for this wine. Myrcene is known for its earthiness, whereas the terpene linalool expresses beautiful floral notes, very similar to nebbiolo. I also enjoy this strain because it is a cross of Critical Mass and Black Domina. Critical Mass displays higher CBD levels, so this strain is useful for therapeutic purposes.”
Golden Pineapple and Sweet Riesling
“The Golden Pine apple is a cross of Golden Goat and Pineapple Kush and displays a tropical and citrusy nose with a nice clean, grassy and spicy undertone and dense smoke. It is an uplifting and active sativa that sits around 26 percent THC. Wow, you will feel it,” says Denver. “The wine [I paired with it] is a 2014 desert-style Riesling pressed from frozen grapes of the Willamette Valley. The nose was lush and entrancing with glazed apricots, peaches and honeycomb. The palate was rich and seductive, exuding overripe stone fruits perfectly glazed with golden honey, with a soothing and waxy finish punctuated with warm bright acidity. It sits around 8.2 percent ABV, which is a nice dancing partner to the high THC. When enjoyed together, the high sugar content extended the Golden Pineapple’s spicy character, adding additional depth to the wine and lifting the smoke with the shine of the acid.”
Gorilla Glue #4 and Pinot Noir
“[Gorilla Glue] is a pleasant hybrid that will leave you feeling very relaxed, much like having a glass of red wine,” says Evans. “Leading with strong aromas of earth, mushroom and forest floor, this strain also displays a hint of black pepper, which comes from a terpene combination of myrcene and caryophyllene. Because this strain has such earthy characteristics, it is the perfect match for pinot noir. Much like myrcene, pinot noir is known for its rich earth and mushroom notes, which develop from the terroir and region from which it was grown. Combining a strain high in myrcene (such as Gorilla Glue #4) with a Pinot Noir is an excellent combination. The two will complement each other not only with similar aromas but also with flavors.”
White Widow and Grand Cru Champagne
“[White Widow’s] smell was light, delicate, full of a skunky profile but backed by earth and mandarin. I fell in love,” says Denver of the strain he first tried in Amsterdam. “The smoke was light and easygoing and the high was stimulating and active. I took some home and enjoyed it with some good company and some Egly Ouriet Grand Cru Blanc de Blanc Champagne. Yeasty and bold yet lean, racy and sharp, this was a stunner of a Champagne. High-soaring citrus partnered with a chalky complexion and mingled with the White Widow flawlessly. The body and lees-y character of the wine accentuated to danky notes of the weed and grounded the pairing, while the citrus was brought to life by the lively bubbles and rippling acidity. A giggly high, and an evening ensued full of life and enthusiasm. Champagne and beverages with bubbles and sugar tend to absorb faster into the bloodstream and can get you cross faded rather easily, so do be careful.”