Part II of a Conversation with a Sommelier: Deeper look at Cannabis

A sommelier uses multiple senses when evaluating a wine. Cannabis lovers can apply the same techniques to selecting a strain of Cannabis.

Smell and sight are the two main senses used. How does the strain smell? Is there a predominant terpene? Lemonene, myrcene, or another terpene the dominant aroma?

Visually can the flower be seen easily? Is there kief present? Are there any flower buds present and are they heavy with kief?

A sommelier uses their experience with wine to select a good match, pairing, with a meal. They use their sense of smell to match the flavor profile of a meal. Using those same skills can help a cannabis user to match the cannabis flavor profile to the meal flavor profile.

The Dank Home Chef talks with Zander about a couple of terpenes. Their conversation covers a couple of the major terpenes and how those impact the smell and taste of a particular strain. In particular, they covered the terpene caryophyllene. They talk about how terpenes should match up with the dominant flavor profile to enhance the dining experience and as well as improving the enjoyment of the cannabis strain.