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Cigars

cigar (GB)
sigaro (I)
cigare (F)
puro (ES)
charuto (PO)

Enjoying wine and a cigar together can be a perfect combination, for which, as with the topic of "which wine with which food", there are a few rules. The taste of the cigar also influences the taste of the wine. The temperature also plays an important role; wine that is too cold usually makes the cigar seem very acidic. Some wine journals take this topic into account editorially, such as Falstaff and Wine Spectator. There are also renowned wine critics, such as James Suckling, who not only evaluate and describe the quality of wines, but also of cigars.

Zigarren - Rotweinglas und Zigarre / Zigarrenbrand und Zigarre

As with wine, the origin also plays a role with cigars. Cigars from Cuba in particular go through several phases in the course of smoking, so a single wine does not necessarily suit them from start to finish. They are usually milder and creamier at the beginning, and neutral white wines such as Pinot Blanc or Chardonnay are recommended. Less suitable at this stage are wines with a strong acidity, e.g. Riesling or Grüner Veltliner, as they make the cigar taste bitter. After about a third, the cigar becomes spicier and earthier, here you should switch to red wine. The vanilla aroma from the barrique harmonises perfectly with the aromas of the cigar.

Cigars from Nicaragua are very similar to Cuban cigars in the smoking process. For particularly strong and spicy ones, red wine should be used from the start. Cigars from Honduras are usually very strong. The best match is a red wine rich in alcohol and tannins or even a port wine. Cigars from the Dominican Republic are characterised more by a mild, floral aroma, which is why you have a great deal of leeway and the wines suit the entire course of smoking. A champagne or sparkling wine also goes excellently with medium-bodied cigars.

Cigar brandy is the name given to barrel-aged spirits that absorb wood aromas during storage. The resulting sweet, woody note is particularly popular with smokers. This is why such distillates are often consumed with cigars. For ageing in barrels made of oak or chestnut wood, not only the classic barrel-aged products such as calvados, cognac, rum and whisky are used, but also spirits made of stone fruit (plum, apricot, mirabelle plum), pome fruit (apple, pear, quince), beer or grain.

Source: Nine Wines Ltd
Picture left: by Rosalia Ricotta on Pixabay
Picture right: by HOerwin56 on Pixabay

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