(Thecannabist) - Wine, cheese and weed? Enjoying all three at once is nothing new, but the movement that officially recognizes the similarities between these tasting parallels is only just starting to gain momentum. 

The days of illegal marijuana were a far simpler time, without the complexities of flavors among so many different varieties of indica, sativa and hybrid strains. Today, there are 1,356 strain results on weed site Leafly — and while not all of those are legitimately unique, this new-found variety is opening an entirely new subculture of cannabis connoisseurs and an industry that could one day resemble the long-accepted world of wine.

As a sommelier representing Mulderbosch Vineyards, Paul Yanon’s hope is for the conversation and connection between wine and cannabis to go mainstream.

“We’re in a really interesting place in the perception and evolution of marijuana. Something that has been enjoyed in the privacy of people’s homes is slowly making it into the mainstream, and it doesn’t have to be a secret anymore,” says Yanon.

Pot critic Jake Browne, a colleague of ours at The Cannabist, explained to The New York Times, “You wouldn’t walk into a restaurant and say, ‘I’ll have the wine.’ So why would you assume people would do that for cannabis? In the same way that pinot grigio and pinot noir may sound similar but are completely different, names like Lemon OG and Lemon Skunk are very different strains with very different flavor components and completely different highs.”

To date, The Cannabist’s team of pot critics have reviewed more than 50 different strains of marijuana. Mixing alcohol and marijuana doesn’t work for everyone, so for those trying it for the first time or revisiting it after a bad experience, Yanon recommends starting slow as you start to explore the synergy of the two with your tastebuds.

“There’s a lot of pairings that just don’t work, so it’s really about trial and error,” says Yanon. “We (sommeliers) are good at our jobs because of how many different wines we try and are always looking to complement the flavors we find in different varietals with food. With so many new strains, it’s really the next logical step to start incorporating into the culinary culture.”

For Ben Parsons, owner of the Denver-based Infinite Monkey Theorem, the weed-and-wine pairings are not just another trend that has emerged with legalization.

“It probably feels like a stunt because marijuana connoisseurs are starting to go more public with this kind of concept since prohibition ended,” says Parsons. “But the reality is, there’s a true tasting experience to be had. People who have an interest and understanding in the depth and range of wine tasting are now starting to look at how to appreciate and experience marijuana in the same way.”

The urban winery, whose wines were exclusively served at a cannabis pairing dinner event at the Winter X Games in Aspen in January 2015, is currently in talks with key players in the industry about additional opportunities. 

“We are looking at partnering on a series of cannabis and wine pairing dinners. And the potential for developing THC-infused wines and a whole other recreational experience is certainly of interest to me as a winemaker,” says Parsons. “It’s inevitable that certain strains, growers and cannabis brands will gain notoriety in the same way that varietals and winemakers have done over the years.”