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■cr WINE, FOOD AND CANNABIS The Dish: In the Pines–smoked crème fraîche and salmon roe on pumpernickel toast Wine Pairing: Pol Roger NV Brut Réserve Champagne, Épernay, France Cannabis Pairing: In the Pines JB: Champagne and caviar is a classic pairing. This one is fresh and citrusy, with apple blos- soms, crisp apple and creamy mousse profile. The higher acid, along with the bubbles will help to cut through the creaminess of the dish, while the rounded style of Pol Roger holds up to the smoke. HJ: This sativa-dominant strain activates fruity, tropical flavors on the inhale, which cut through the richness of the cream. Also, a high-CBD strain, making it a lovely, mild entry for a meal. The Dish: Hamachi atop carrot purée, yuzu, chicory and new potatoes Wine Pairing: The Four Graces 2015 Pinot Gris, Wil- lamette Valley Cannabis Pairing: Walker Sours JB: Bright, round and silky like the yuzu and fish, with comple- mentary soft tangerine and nectarine encased in a chalky, talcum-powdered lime zest foil. HJ: This hybrid offers pine, diesel and classic skunkiness, which play off the delicateness of the fish quite nicely. The bitterness from the chicory stands up nicely to that strong kerosene note. The Dish: Braised quail with pomegranate, Delicata squash Wine Pairing: De Tierra 2012 Pinot Noir, Monterey Cannabis Pairing: Wish Moun- tain JB: The high-toned cherry and strawberry jam in this well- made Monterey Pinot Noir will counter the gaminess of the quail. The tomato leaf, English tea, crushed rock earthiness will complement it and the silkiness in texture will have just enough weight to match but not overpower the bird. HJ: The sweet, aromatic Moroccan spice box is very present in this dish, as well as in the Wish Mountain indica va- rietal. Rich cherry flavors meld beautifully with the braised pomegranate, and earthy, spicy undertones bring the whole thing together. The Dish: White truffle risotto with hazelnuts Wine Pairing: Sonoma Smith 2014 Chardonnay, Russian River Valley Cannabis Pairing: Memory Loss JB: In the Sonoma Smith, ripe orchards fruits (mainly red apple and peach), followed by white flowers and a definitive hazelnut character are an obvi- ous match with the hazelnuts in the dish and nutty character of the truffles, as well as the creaminess apparent in both. HJ: This is a slightly sweet and bright strain, which really lightens up the rich creaminess of the dish. The Dish: Almond panna cotta, braised Honeycrisp apples, salted caramel, kabocha squash Wine Pairing: Brinley Gold Shipwreck Mango Rum, St. Kitts, West Indies Cannabis Pairing: CBD OG JB: Okay, I cheated and had to sneak in a spirit, but the citrus and stone fruit mango richness of this handcrafted rum will carry the same dynamic as the rich, bright and creamy panna cotta. A simple, straightforward and uncomplicated delicious pairing. HJ: First of all, I always like to bring in a CBD at the end of the meal; if you've consumed too much cannabis, it can help mellow the effects. Flavorwise, this is earthy and nutty, really highlighting the almond and baked spice notes. w i n t e r 2 0 1 7 | 2 9 In the Pines–smoked crème fraîche and salmon roe on pumpernickel toast. Hamachi atop carrot puree, yuzu, chicory and new potatoes. Braised quail with pomegran- ate, Delicata squash. Sonoma Smith 2014 Char- donnay, Russian River Valley. Brinley Gold Shipwreck Mango Rum, St. Kitts, West Indies. Ask the Sommelier, Ask the Ganjier ONE MENU, TWO DIFFERENT PAIRINGS story and photos by Rachel Burkons FLAVORS ARE FLAVORS, and whether you're a chef, sommelier, bartender or a cannabis connoisseur (the term "ganjier" is making the rounds among the industry), working with and pairing flavors is a true art form. As we continue to understand the similarities between wine and cannabis, The Clever Root chal- lenged a sommelier to partner with a chef/ganjier to develop a menu that paired both wine and cannabis with a singular menu. While the concept of pairing wine with food is well understood and accepted, flavor-matching terpenes present in cannabis with flavors in food is still relatively new. Explains cannabis chef and ganjier Holden Jagger, "Terpenes and flavonoids are the building block of flavor in cannabis, and just like pairing wine and food, working with complementary or contrasting flavors in cannabis and food elevates the flavors in both." Chef Jagger and Certified Sommelier Jessie Birschbach put their heads together to come up with can- nabis and wine pairings for each course created by Chef Jagger. Their menu is below.