May is Michigan Wine Month and Kyle Kaminski of the Lansing City Pulse has a great feature on dank wine & weed pairings that says in part:
Jamie Evans — aka The Herb Somm — is a California-based entrepreneur, author and certified sommelier who specializes in cannabis, wine and everything in between across the canna-culinary world. I stumbled upon her blog and pairing guides during my research and reached out for some advice. And like the rest of the cannabis world, it’s all about the terpenes.
For the uninitiated, terpenes are the crucial compounds that differentiate different plants, herbs, flowers and spices. They’re also the organic compounds that give cannabis all the wonderful aromas and flavors you perceive when you’re smelling your favorite strains, Evans explained.
The most common terps are myrcene, caryophyllene, limonene, pinene, linalool, terpinolene, humulene and ocimene — which, when combined with THC, create a symphony of different physical and psychoactive effects that dictate how you feel after you smoke any given strain.
If you tap into your senses, you can learn to recognize the differences between each terpene and apply this knowledge to craft cannabis and wine pairings, The Herb Somm explained.