Wine and cigars
- Thread starter heavyd
- Start date
Herfin' Harg
BoM March 2012
Try port with full-bodied smokes and try bubbles with milder.
Cigars usually draw out the tannic structures of wine. Higher alcohol and more extracted wines fare better with cigars. I am a strong supporter of the drinking of Sauternes with cubans and especially Epernays from Illusione. It works really well with most lighter cigars. I go with Madeira/sherry/port with stronger cigars. Madeira from the Rare Wine Company is excellent.
Some wines that may pair okay with cigars are huge extracted fruit and alcohol bombs. The wineries that fall in this style are Michael & David wines, Mollydooker, Pahlmeyer, Red Car Wine Company, Orin Swift, and a lot of Shiraz makers from Australia (especially Barossa Valley). These wines tread the alcohol boundaries of what designates regular wine from fortified wines.
Some wines that may pair okay with cigars are huge extracted fruit and alcohol bombs. The wineries that fall in this style are Michael & David wines, Mollydooker, Pahlmeyer, Red Car Wine Company, Orin Swift, and a lot of Shiraz makers from Australia (especially Barossa Valley). These wines tread the alcohol boundaries of what designates regular wine from fortified wines.
Don't limit yourself to just port. There is an amazing world of great wines that can pair really well with cigars. Try Tokaji or Banyuls. I even pair some lighter cigars with orange muscat or with extra dry moscatos or even spatlese rieslings. I will drink cremant de Bourgogne as a cheaper alternative to overpriced champagne. Another good one would be Vin Santo,......hopes this helps broaden your scope of great cigar pairings.
Ahh, this is my specialty. I work in the wine industry, and I love my cigars. Obviously. I'm working on my sommelier certification currently.
Truth is almost any wine pairs with any cigar. Just needs to be the right wine and cigar. Me personally, I tend to pick out my smoke first, then think about the wine. But it can be done either way.
As others have already mentioned, higher alcohol fortified wines parlay exceptionally well, these are a common pairing: Tawny Ports- especially 20yrs, sherries, good call with the Amarone above, another richer, higher alcohol red.
But just about anything pairs, for reds, you can go lighter like a pinot noir, but it has to be the right Pinot with a lighter cigars. I prefer Russian river valley Pinots that have been french oak aged on the tail end of their drinking peak. The French oak, and age of the wine will impart a earthy, leathery, tobacco like finish to the Pinot, that when paired with a milder broadleaf cigar, also has that earthy, leathery flavors to it. I say Russian River Valley region especially, because this regions Pinot are ripe and fruit forward to start, with almost a sweet raspberry and strawberry flavors that pairs well with the light sweetness of a Rosada wrapper as well.
I tend to trend towards California reds, mostly Central Coasts. Higher alcohol, rich, full bodied reds go well with most medium to full bodied smokes. Some of my favorite varietals are Old Vine Zinfandels (Paso Robles, Lodi, Sonoma, Napa for a more tannin Zin), Petite Sirah (Dark and jammy, a nice Maduro like an EPC, or a slightly fruity and sweet by dark Mexican wrapper like a Mi Amor pairs well too.), Barbera, Barolo, Nebbiolo (These Italian reds can have awesome dark fruit to start and earthy finishes as well that go well with almost all cigars from Habano to Maduro).
I've had success with all types of wine, but my suggestion would be to think about your smoke first, what it tastes like, and then try and figure out a drink that has a few similar taste notes. Some more examples I've stumbled upon and enjoyed: Davidoffs with a creamy, light flavor with Chenin Blanc (off dry, semi sweet white wine has white floral notes and a light creaminess that works with the Conneticut Shade flavors.) Full bodied Napa Cabs with Broadleaf NC (Both are powerful, and have a bite to them) Grenache, Tempranillo.
Have fun with it, read some tasting notes. I'm more than happy to help you along the way. My question to you would be, what do you like to drink and smoke normally when you're having them individually? Start with what you like, I bet we could find a nice pairing in what you already enjoy regularly.
Truth is almost any wine pairs with any cigar. Just needs to be the right wine and cigar. Me personally, I tend to pick out my smoke first, then think about the wine. But it can be done either way.
As others have already mentioned, higher alcohol fortified wines parlay exceptionally well, these are a common pairing: Tawny Ports- especially 20yrs, sherries, good call with the Amarone above, another richer, higher alcohol red.
But just about anything pairs, for reds, you can go lighter like a pinot noir, but it has to be the right Pinot with a lighter cigars. I prefer Russian river valley Pinots that have been french oak aged on the tail end of their drinking peak. The French oak, and age of the wine will impart a earthy, leathery, tobacco like finish to the Pinot, that when paired with a milder broadleaf cigar, also has that earthy, leathery flavors to it. I say Russian River Valley region especially, because this regions Pinot are ripe and fruit forward to start, with almost a sweet raspberry and strawberry flavors that pairs well with the light sweetness of a Rosada wrapper as well.
I tend to trend towards California reds, mostly Central Coasts. Higher alcohol, rich, full bodied reds go well with most medium to full bodied smokes. Some of my favorite varietals are Old Vine Zinfandels (Paso Robles, Lodi, Sonoma, Napa for a more tannin Zin), Petite Sirah (Dark and jammy, a nice Maduro like an EPC, or a slightly fruity and sweet by dark Mexican wrapper like a Mi Amor pairs well too.), Barbera, Barolo, Nebbiolo (These Italian reds can have awesome dark fruit to start and earthy finishes as well that go well with almost all cigars from Habano to Maduro).
I've had success with all types of wine, but my suggestion would be to think about your smoke first, what it tastes like, and then try and figure out a drink that has a few similar taste notes. Some more examples I've stumbled upon and enjoyed: Davidoffs with a creamy, light flavor with Chenin Blanc (off dry, semi sweet white wine has white floral notes and a light creaminess that works with the Conneticut Shade flavors.) Full bodied Napa Cabs with Broadleaf NC (Both are powerful, and have a bite to them) Grenache, Tempranillo.
Have fun with it, read some tasting notes. I'm more than happy to help you along the way. My question to you would be, what do you like to drink and smoke normally when you're having them individually? Start with what you like, I bet we could find a nice pairing in what you already enjoy regularly.
Very cool information. We have been thinking about doing a wine cigar tasting up here in Ventura. Useful information.
Completely agree while having completely different answers. Good pairings should run the gamut of having all sorts of similar and opposing flavors.
You might find that you like more similarities with certain wines or cigars, and more contrasting flavors with other wines and cigars. He really hit the nail on the head though, it's all subjective and about having fun. What tastes great to me, might taste terrible to you, we're all different. The fun part is discovering what you enjoy.
On a note of comparing and contrasting flavors, I should clarify my thought process a little, I don't try and have as many similar flavors as possible, that would end up in a muddled mess where neither would stand out on your palate. I aim for a few similar flavors to connect the two, a majority of the flavors will still be contrasting. I only say this as a word of caution because starting by looking at complimenting opposite flavors can end up with you tasting and smoking something that absolutely doesn't go with your drink, and that can quickly scare off people new to pairing because they might hit more busts on their first few tries than hits.
But, then again, like both of us have said, what's awesome for one person could be garbage for another. So it might turn out great for you anyways. As I'm sure he'd agree, that's why cork dork like us like going to tastings and dinners and things like that. It's fun to look at a menu and go, "Hmm, I've never thought of pairing that before." or "Hmmm, I've never had THAT wine or that dish before." only to discover that, tada, it pairs amazing and you love it. And then hopefully that inspires you to get a little more creative with your pairings yourself too!
Have fun! We're here to help!!
. Thanks very much.Some mixed drinks that involve wine that we drink a lot here in Texas include "French 77's" "Old Cubans" "Pisco Sours" and my own concoction of Agavero Tequila with champagne (can sweeten with a few drops of honey or Agave nectar). Or you can do like the French and spike white wine with cassis. All of these are great with habanos.
Just a few more suggestions that are out of the norm.
Just a few more suggestions that are out of the norm.
I own a winery on the Central Coast is Paso Robles and I think we all make wines that go with cigars for the reasons mentioned by others. Bold Syrah blends tend to hold up well. Look for wines in your area from the Central Coast.
I love central coast wine! Where can a fellow brother get some of your Syrah and other wines??
njstone
BoM January 2010
This is a great thread! I haven't had much luck paring wine with cigars yet. Though Port does go well with an Anejo. I like Shiraz and C.S. a lot, but haven't had much luck in pairing (though I haven't tried much). I've had much better luck with rum and Scotch.
I have yet to try it, but I'll be a good Tequila and a good Saki would pair well too, they are both very clean spirits.
I have yet to try it, but I'll be a good Tequila and a good Saki would pair well too, they are both very clean spirits.
