Calling All Pot Sommeliers

[mriko]

Since you bumped it up, eheh...

One of the main idea of the system is to incorporate it into fine dining. Get people with money to get interested in it, thus finding a reason to protect it. So to answer one of your questions, yes. A pot somm should be able to pair pot with a food or drink. For instance a spicey haze would go well with meats. A lemony genius would go nice with fish. Blueberry would go great with muffins.

Hmmm, don't know...
I don't fancy much smoking and eating together, and after a good dinner, I like a cig first. Smoking a joint right after dinner kinda makes me feel, err, how can I ddescribe it, stomach kinda feels heavy, some funny and not much pleasant feeling.
BUT after the coffee & cig I sure enjoy a good smoke.

Still, once I had some very good Afghan at hand while I visited some friends and for the "apéritif" (don't know the name in english, too lasy to babelfish it, that's when you have a drink before eating) we had some nice, sweet & tasty yellow liquorous wine (don't remember the name) and it mixed perfectly with the cocoa/biscuit/spicy flavour of the hash.

I'd rather smoke before meal, with alcohol or not, and if without, must be interesting to smoke some material with a lingering flavour, that kind of weed which saturates your palates & tongue with lots of tastes and flavour during 10 minutes or more after you've smoked.

Irie !

 

[ZEROorDIE]

im far from a master and far from a beginner so bear with me

for something like this to work in the cannabis community you would have to create a system similar but entirely different from the somm system

weed and food pairings are not valid as you arent sitting there toking while eating and even if you are it will not be affecting your palate like drinking fine wine or quality beer will. i do agree that the type of high will affect what you desire to eat but all weed makes you hungry.

secondly there is already a lot of elitism in the weed community which you would have to squash in order to make this a valid organization i.e. unbiased and open and helpful to all

a marijuana steward should have more to do with making sure the marijuana is properly grown cured and smoked.

this would work better if it was more about determining grades of marijuana and better classifications by strain, also how the weed should be used (bong, pipe, paper; as hash, edibles, or tincture)

idk if you see where im going with this but there would need to be some major differences between a weed somm and a wine somm

i do agree with you that this could help qualify the best breeders and growers and buds, but as stated earlier the Sommelier system has already been corrupted

 

[Hash Zeppelin]

very interesting points man. i'll have to think about this more and get back to you.

 

[tokinafaty420]

How many of these masters are actually educated in Biology specifically Botany? If they do not hold a masters degree in botany I would say they are not eligible.

 

[Hash Zeppelin]

^a master wine somm does not have a masters in botany, but they dont grow the grapes either. maybe a master grow would need a degree in horticulture. that would make more sense for us I think.

im far from a master and far from a beginner so bear with me


a marijuana steward should have more to do with making sure the marijuana is properly grown cured and smoked.

this would work better if it was more about determining grades of marijuana and better classifications by strain, also how the weed should be used (bong, pipe, paper; as hash, edibles, or tincture)

I like where you are going with this. some weed is best through different mediums, just like wine. In a five star restaurant you would not drink out of the wrong type of glass, and you wouldnt drink it if it was the wrong year, or pairing. so why would you smoke fine bubble in a metal pipe, or something awful like that.

 

[Bi0hazard]

Great Ideas Hash Zeppelin - very well thought out. You have my support.

-Bi0hazard

 

[Hash Zeppelin]

^thank you

 

[ChronJohn]

Cool Idea!

Cool Idea!

.

 

[Hash Zeppelin]

^great post man I love all the smell/ flavor charts.

I have decided that once I get substantial info this thread I will save many posts and send them by web to coffee shops in a-dam, and med clubs in colorado, and cali. and to head shops in other med states, and get the word out.

your post will be included or sure.

.... and of course you can still be a cannsuir.

 

[ChronJohn]

.

 

[Hash Zeppelin]

its gonna be a while. I need to get established in a med state first. Then I can get open input from larger array of sources

 

[binaryfission]

great thread. i have dreamed of this myself. a few random points after reading the thread:

1. Alcohol has a more standardized effect on people. With all the active chemicals involved in getting you high, consistency is going to be difficult among Level 4s. Not sure if there is a way to overcome this.

2. leads to my second point. We need to get away from potency as measure of quality. Herb offers so many subtle nuances. There are herbs for every ailment and/or mood. But these moods will be subjective to each person. Basically i think we need three systems: one for identifying cannabis's objective qualities relating to the bud: taste, nutes used, common smells, moisture content, % of capitate-stalked trichomes per gram, % of thc or any other cannabinoid per gram, etc. and another for the plant it came from: terroir, detailed lineage of both father and mother, growing style, info on curing and ageing process. And a third system to try and describe the effects. Not merely indica or sativa dominance but the aura, feeling, vibe of the high. the spiritual aspect.

mriko laid out a great framework for the free trade aspect (we need this too). seems like a perfect counter to globalization. If we as consumers demand it, and speak with our pocket books, we should be able to control the market.

....

My mind is blown thinking about all the different pheno's and cuts we have now, but when you add in the terroir...?!?!?!! SFV OG-pheno grown in Amsterdam, Champagne, Nepal or Hawaii. with either soil, coir, aero, DWC. Fertilized with GH, FN, AN, all organic or vegan. all with different nuances. To think maybe we will one day include light spectrum to the indoor category.

"well this pre 98 bubba kush comes from Breeder X from NorCAl. was a three times back cross. Each grown under a 65-35 (red blue spectrum) in organic vegan soil mix. This batch was take 67 days at an average temp of 76. The plants were fed only water and molasses after day 50. Allowed to dry for two weeks on the plant then, burped in glass jars daily for one month before being allowed to cure in a cave for 6 months. "

The market is so far from saturated.

sorry i'm rambling.

last one, I think "grading hash" would be even more fun. It becomes more of an artisinal product. with terroir being as important as technique. also, my other dream to be a cheese refiner, but with resin. Storing and ageing resin heads like they do fine cheese.

PEACE

 

[Tr33]

Sommelier is a much better term than "budtender"
a budtender in my view is a schwag artist who has no real knowledge or clue about cannabis, and it's so true in Colorado. seems like every dispensary in CO has a n00b collage kid at the counter, who thinks they know about medical cannabis, and then they can't answer simple questions.
CO dispensaries are a joke, run by gangs in Denver, the Russian and Asian Mobs in Boulder and Northglenn and Meth Heads in the mountains, even the decent ones are going down hill due to the greed factor with HB1284 coming down the line next July 1. 2011
Fake clones, Cali out door sold in Nederland now, mis named and kiffed nugz, shitty edibles, BHO sold as CO2 oil. Co took a shit big time summer 2010.

 

[Hash Zeppelin]

^it is like people that drink American Cabernet with Dover Sole and think they know about food and wine because they can spout a few names. lol

 

[mean mr.mustard]

^it is like people that drink American Cabernet with Dover Sole and think they know about food and wine because they can spout a few names. lol

My guess is that the "experts" are bound to overwhelm the people who want red wine with fish.

The pretentious "experts" would make smoking an indica in the afternoon "wrong" and "uneducated".

For the record, this chef had merlot with chicken last week.

It was AWESOME.

And WRONG.

PS I'm smoking an indica!!

 

[Hash Zeppelin]

merlot can go with chicken if it is Pomerol (french Merlot), or an oregon merlot like "Kathy" which is lighter. American wines tend to be BIG in taste. Also only 30 dollars a bottle or so, which is decent for american wine. Oh and the chicken has the right sauce.

Also my comment may seem snobby but certain tastes go together and certain ones dont. you wouldnt put hershey's chocolate syrup on fish would you? Maybe someone in the universe does, but 99% of people agree it tastes weird.

Also a somm, and true expert wouldnt put some one down for something like that, they would educate them to sell the proper wine to enhance the experience. Money is not a driving factor either. Many times a cheaper wine is much better suited for a dish then an expensive one. It is about paring for max flavor explosion. We dont put them down until they insult us for trying to expand their taste... which happens alot with males. I guess wine ordering is an ego thing for some.

 

[mean mr.mustard]

I wouldn't rule out Hershey's.

I use a cocoa chile crust on sea bass and it's a hit with my customers.

Don't fence me in

 

[Hash Zeppelin]

^sounds good actually when you talk about it that way

 

[Hash Zeppelin]

Now that cali legalization is so close we should really get together as a community here at IC and do this shit

 

[binaryfission]

Now that cali legalization is so close we should really get together as a community here at IC and do this shit

i agree 1200%. please, if i can be of any use feel free to delegate work.

or what ever.