WIRED ScienceWhat’s in a name? For champagne, it’s the expectation of excellence and at the very least, bubbles. It’s even protected by law: To call a liquid champagne, you have to grow it in a certain part of France under certain rules of planting, pressing and even packaging. All the fuss means champagne makers can charge a premium for their product. The same may soon be true for Northern California’s legendary weed.
