(TheDailyBeast) - Wines fermented with weed were a novelty in the early 1980s, but now quite a few California winemakers are producing cannabis cuvées on the sly—with cabernet the variety of choice. Last year, at a Burgundy dinner in New York, I was given a wine that smelled like no Burgundy I’d ever encountered. Instead, it had a pungent herbal aroma that called to mind a college dormitory on a Saturday night—that, or a Grateful Dead concert. The devilish grin on the face of the friend who offered me the mystery liquid confirmed it: what I had in my hand was a glass of pot wine—yes, as in marijuana-laced.