In the New York Times, Eric Asimov explores weed wine. “For decades, winemakers with a taste for marijuana have surreptitiously made weed wine, in which cannabis is added to grapes as they ferment, extracting the active components (along with flavors and aromas) to achieve a doubly intoxicating beverage…While cannabis-infused wines or beers are sold commercially, it’s in name only. These beverages are made with drinks that have been dealcoholized. But noncommercial weed wine production, for winemakers and their friends, persists, especially with older winemakers who developed a taste for it during the many years when marijuana use was largely a clandestine affair. And it is now legal in California, so long as they don’t sell it.”

This week, growers in the Northeast battled a sudden overnight frost, threatening this year’s grape vintage. The Rochester Democrat and Chronicle reports on how Finger Lakes wineries fared.

Lettie Teague delves into the affordable category of Montepulciano d’Abruzzo in the Wall Street Journal.

In the Guardian, Fiona Beckett explores Greek Assyrtiko. “It first took off on the island of Santorini, but the grape is now being planted all over the country…”

Wine-Searcher catches up with India’s only Master of Wine, Sonal Holland.

Mike DeSimone and Jeff Jenssen highlight chillable reds in the Robb Report.