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

Enjoying wine and cigar together can be a perfect combination, for which, as with the topic " which wine with which dishes “Some rules there. The taste the cigar also affects the taste of the wine. The also plays an important role temperature Too cold wine, the cigar mostly leaves a lot sour appear. Some wine journals take this topic into account, for example at Falstaff and Wine Spectator, There are also well-known ones wine critic such as James Suckling who not only evaluate and describe the quality of wines, but also of cigars.

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

As with wine, it also plays with cigars origin a role. Specifically made from cigars Cuba go through several phases in the course of smoking, so a single wine does not necessarily fit from the beginning to the end. They are usually milder and creamier at the beginning, rather neutral ones are recommended White wines such as B. Pinot Blanc or Chardonnay, Are less suitable in this phase acid-stressed Wines such as B. Riesling or Green Valtellina since she got the cigar bitter relish. After about a third, the cigar spicy and earthy, here you should be on red wine switch. The vanilla flavor from Barrique goes well with the flavors the cigar.

Nicaragua cigars are very similar to the Cuban smoke in the course of smoking. In the case of particularly strong and spicy, you should rely on red wine from the start. Honduran cigars are usually very powerful. A red or alcohol-rich red wine is the best match port wine, Dominican Republic cigars are more characterized by a mild, flowery Aroma, which is why you have a lot of scope and the wines fit for the entire course of the smoke. Also goes well with medium-strength cigars champagne or sparkling wine excellent.

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

Source: Neun Weine GmbH
Left picture: by Rosalia Ricotta from Pixabay
Right picture: by HOerwin56 from Pixabay

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