baked

the ultimate food high

The Complete Pairings for Wine and Weed Wednesday

By Stefani Clark

4/20 blaze it or 4/20 booze it? On this widely celebrated “holiday,” why not both? This year, 4/20 lands on a Wednesday, which means inviting the beloved Mary Jane to your regular Wine Wednesday.

Blush and Kush, Blow Tree and Sherry, Drank and Dank. With all of the wines in existence, there are also many different kinds of marijuana. Depending on what’s in your supply, the type of wine you drink actually matters. So, here’s a comprehensive guide of the best wine and weed pairings.

  1.      Wine: Chenin Blanc   Weed: LA Confidential

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When you’re smoking the ever so popular skunk-y pot, a smooth, woodsy wine gives a little bit of acidity to complement this strain’s herbal notes.

  1.     Wine: Sauvignon Blanc   Weed: Northern Lights or Amnesia Haze

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A citrusy and earthy bud would bring out the tropical and rich flavors of the wine.

  1.   Wine: Rosé   Weed: Bubba Kush

_la_vieille_ferme_rose_2014_vdf_12370.jpgBubba-Kush-3.jpg

  A cold glass of sweet, sweet Rosé is a refreshing companion for the robust Bubba Kush.

  1.   Wine: Merlot    Weed: OG Kush

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The OG red wine, Merlot, pairs really well with some OG Kush. The richness of the wine and the lemony and piney undertones of the weed compliment each other’s finicky–, but versatile– flavors.

  1.   Wine: Pinot noir     Weed: Durban poison

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A lighter red like pinot noir is contrasted with some citrusy Durban poison. Instead of going for a sweet or cheesy strain, opt for an acidic bite to cut some of the wine’s bitterness.

  1.      Wine: Port    Weed: Cheese

10_year.pngcheeseFULL21.jpg

   Wine is made for cheese and cheese is made for wine. But instead of eating the dairy delicacy, smoke it instead. With some sweet dessert Port, Cheese makes a quality substitute for a more casual evening.

 

 

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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