102 { THE SOMM JOURNAL } DECEMBER/JANUARY 2018/2019
{
cannabis
}
MUCH HAS BEEN written in recent months about the intersection of cannabis and wine.
From conference seminars exploring terpenes and tannins to online debates examin-
ing potential industry investments and the swapping of best practices between cannabis
cultivators and viticulturalists, there's a wealth of conversations to be had in the realm of
wine and weed.
The SOMM Journal looks forward to exploring some of these intersections on our pages
in 2019 and beyond, but to begin, we're particularly intrigued by what could be referred
to as the "service element" of cannabis. Is there a place in the industry for a cannabis som
-
melier, and if so, what does that role look like and what tenets should it adhere to? Only
time will tell, but here are a few of the steps the industry should take to make the ganjier a
veritable position as legalization continues to make gains around the world.
The Birth of the
ASSESSING THE
FUTURE OF THE
"CANNABIS
SOMMELIER"
by Rachel Burkons
GANJIER?