Every marijuana variety has unique molecular hydrocarbon chains, called terpenes, which produce very specific scents. By learning how to distinguish those dank smells, connoisseurs can establish the effects different strains will have on the senses and discover what foods they might best pair with.

The Trichome Institute now offers courses in Interpening, which means interpreting the marijuana plant’s terpenes and bud structure. Just like wine somms, coffee cuppers and cheese monger’s, Interpening follows “a foundation of science, senses, and creative experience to help detect the flavors and subtleties” in each product. Essentially, a program to help you puff, eat, drink in perfect harmony.

“Cannabis pairings are the new wine pairing.”

+ At Cultivating Spirits you can experience locally harvested, small-batch craft cannabis along with fine wines, and a three-course gourmet meal prepared by a personal chef

Philip Wolf, the founder of Cultivating Spirits, is one of the nation’s first accredited cannabis sommeliers. He’s now incorporating his weed knowledge into meals at his restaurant in Silverthorne, Colorado. For example, a ribeye steak with chili relleno, a 2013 Malbec, and Gorilla Glue followed by white chocolate creme brûlée with a 2012 Petite Syrah and Blue Dream. “We are adding a third layer onto your dinner experience,” he told Bloomberg.

Wolf is serving up a “responsible, educational and spirited cannabis experience” that range from $125 to $249 per person. “What I’m trying to teach millennials is to slow down a little bit, to get in tune with themselves and what they’re putting in their bodies, to focus on different tastes and textures,” he said.

• Story by Ariel Katz