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cigars

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

The shared enjoyment of wine and cigar can be a perfect combination, as with the theme " which wine with which food "There are some rules. Of the taste the cigar also influences the wine taste. An important role also plays the temperature, the cigar is usually very cold wine sour appear. For some wine journals this topic is editorially taken into account, for example at Falstaff and Wine Spectator, There are also well-known wine critic like James Suckling who rate and describe not only the quality of wines, but also of cigars.

Cigars - red wine glass and cigar / cigar brandy and cigar

As with wine, cigars also play the part origin a role. Especially cigars Cuba go through several stages in the smoke, so a single wine does not necessarily fit from the beginning to the end. At first they are usually milder and creamier, recommended are rather neutral ones White wines such as B. Pinot Blanc or Chardonnay, Less suitable in this phase acid-stressed Wines such. B. Riesling or Green Valtellina since she's the cigar bitter relish. After about a third will be the cigar spicy and earthy Here you should go up red wine switch. The vanilla flavor from Barrique blends well with the flavors the cigar.

Cigars from Nicaragua are very similar to the cuban in the course of smoking. For particularly strong and spicy you should bet on red wine from the beginning. Cigars from Honduras are usually very strong. Best fits a red wine with alcohol and tannin or else port wine, Cigars from the Dominican Republic are characterized by a mild, flowery Aroma, which is why you have a lot of room and the wines for the entire smoke fit. To medium strength cigars also fits champagne or sparkling wine excellent.

As cigars fire become barreled spirits referred to during storage wood flavors take up. The resulting sweetish-woody note is particularly popular with smokers. Therefore, such distillates are often consumed for cigars. For aging in barrels oak Chestnuts or chestnuts are not just used in classic barreled products such as Calvados. cognac. rum and whiskey, but also fires from stone fruit (plum, apricot, mirabelle plum), pome fruit (apple, pear, quince), beer or cereals.

Source: Neun Weine GmbH
Picture left: by Rosalia Ricotta on Pixabay
Picture right: from HOerwin56 on Pixabay

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