To understand why cannabis and wine pair so well, we must first understand terpenes.

Terpenes are natural aromatic compounds produced by many plants. They are responsible for the scents of pine forests, citrus peels, lavender fields and countless herbs and spices.

Wine grapes contain these compounds, which contribute to the flavour profile of different varietals.

Cannabis is particularly rich in terpenes, and each cultivar expresses a unique combination that influences both aroma and experience.

Some of the most common terpenes include:

Limonene
Citrus aroma
Common in Sauvignon Blanc and citrus-forward cannabis cultivars

Pinene
Fresh pine scent
Often found in forest herbs and certain white wines

Myrcene
Earthy and herbal
Pairs beautifully with richer red wines and umami foods

Caryophyllene
Spicy and peppery
A natural companion to bold red wines and grilled meats

Understanding these aromatic bridges allows pairing specialists to create experiences where wine, food and cannabis complement one another.

Rather than competing, the flavours build layers of sensory complexity.

The result is an experience that engages the palate, the nose and even the imagination.