Cigar Pairings
It is not possible to definitively establish what the best pairing for a cigar is. While for tasting we have seen basic rules to follow for enjoying your cigar to the fullest, the factors involved in pairings are too many to have a precise criterion.
However, we can provide some general guidelines to follow. These guidelines should not be taken as absolute facts or always valid suggestions. The experienced taster will know when to follow them and perhaps, at times, when to improvise an unusual pairing.
We remind you that cigars age and change over time, just like wines, and it is important to recognize these changes and make the most of them. The main goal we should follow is simply to take time for ourselves and experiment in tranquility.
Some Tips
Let's give some examples: We can start with an aperitif, enjoying a light cigar paired with a Franciacorta Saten from Cavalieri, or a Trento DOC, but also an excellent Lurisia Chinotto. A Belgian Trappist beer, a Shaken Campari, or a Negroni are also good options.
If we are smoking more aromatic cigars, we can pair them with a sweet, low-alcohol sparkling wine. For example, Asti wines, or if you prefer non-alcoholic beverages, coffee and tea are the best pairings.
- Contrasting: We talk about contrast when the organoleptic sensations perceived in our cigar inevitably lead to a pairing that evokes an opposite sense. For example, if we are enjoying a strong, bitter, and savory cigar, we could try pairing it with a beverage characterized by softness and roundness, such as a meditation wine or a liqueur.
- Complementing: When, on the other hand, we perceive a significant structure, well-defined sweetness, or strong intensity and persistence in our cigar, it is good practice to pair it with a robust spirit that enhances the organoleptic characteristics, making them complement each other. For example, a sweet and rounded cigar from the Dominican Republic can find the perfect match in a Passito di Pantelleria.
Basic Knowledge on Main Cigar Pairings
Rum
The most commonly paired spirit with cigars is undoubtedly rum. According to the EEC decree 1576 of 1989, rum is the spirit obtained from the distillation of the fermented juice derived from sugar cane or the residues, called molasses, resulting from sugar production. This spirit must be produced by distilling to a strength no greater than 96 degrees, with an alcohol content of at least 37.5 degrees for consumption.
There are two production systems for rum. Depending on the country of origin, the most prized rum is the so-called 'agricultural' rum, which is derived directly from sugar cane juice.
Rum acquires a satisfying taste after just a few months of aging in large steel containers, while a spirit with little personality gains value only after proper aging in wood.
In tropical regions, aging processes are much faster, even two to five times, compared to regions with a temperate or cold climate. Aging significantly influences the product's organoleptic characteristics: six months are enough for a light rum, but it takes three, five, or seven years to obtain a more flavorful and aromatic rum. Some reserves aged fifteen years or more boast particularly warm and expansive aromas.
Coffee
According to some enthusiasts, coffee is the perfect pairing for cigar smoking. One line of thought associates tobacco with products derived from plants or shrubs grown in the same environment, such as coffee, rum (as derived from sugar cane), and chocolate.
Even apart from these opinions, coffee is unanimously recognized as an excellent pairing. Long coffees (like Neapolitan-style coffee) are preferred, while espresso is considered a valid pairing only for the final stage of the smoke.
For a good tasting experience, you should start by savoring the taste of the coffee before smoking the cigar, not the other way around. Cigars characterized by sweetness and softness with intense flavor and aroma are recommended. Coffees should preferably be served in a coffee pot to enhance their drinkability and extend the tasting experience.
Grappa
Special attention must be given to the quintessential Italian spirit: grappa. Served in the proper grappa glass, similar to a flute, at the right temperature (cool for younger grappas, warmer for aged ones), grappa is an excellent pairing for a good cigar.
Today, grappa is produced from numerous grape varieties, both white and black. The essential raw material is pomace, which can be virgin, semi-fermented, or fermented.
The serving temperature for young grappas is around 10°C, especially if made from aromatic grapes, while 16°C is the starting point for increasingly aged grappas. For all, the grappa glass, with its characteristic small tulip shape, is used.