WINE TASTING 101: A Primer For Successful Cigar And Wine Pairings

It has long been my opinion that wine is often underutilised as a companion to cigar smoking, overlooked in favour of spirits such as scotch, whisk(e)y and cognac. It is an artisanal, gourmet product, steeped in centuries of history, tradition, and art. Interestingly, many of the processes involved in its manufacture are comparable with those used in cigarmaking (such as planting, harvesting, fermentation, ageing, blending, and further ageing), with both offerings usually enjoyed in identical contexts.

If you have not yet considered wine as a pairing for your smoke, I highly suggest that you do so: it is in many instances more accessible and widely enjoyed than premium spirits, whilst offering the same amounts of complexity and enjoyment. The varieties to be explored and the potential pairings awaiting discovery are plentiful and rewarding. As such, what I have prepared below can be read in two parts: the first is a primer on understanding wine appreciation for those who have not delved into the topic; the second part pertains to the application of this newfound knowledge to pairing wine with cigars.

DEMYSTIFYING WINE

Whilst wine may seem inherently complex, it doesn’t have to be. Much like cigar smoking, there is a particular lexicon which is employed to describe the characteristics of a particular drop and to convey those qualities to other people. Despite being a different medium, the approach is similar: like cigar smoke, consider wine as a medium conveying a broad variety of flavours, textures and aromatic possibilities which are yours to decipher.

What can make wine complicated? Simple: the unnecessary overcomplication of ideas that can be simply understood.

WINE TASTING TECHNIQUE

Just as there are guidelines to getting the best possible flavour from your cigar (such as correct cutting and lighting techniques, taking care to not overheat the cigar, and retrohaling), there are methods by which one can enhance their appreciation and understanding of the wine they are enjoying with minimal effort or experience needed.

Visual Inspection, Colour, and Impurities

The advice to never judge a book by its cover could not be truer of wines. Whilst the colour can tell you a lot about a particular drop, it should not influence your overall assessment, nor should it create any bias.

When inspecting a wine visually, our primary focus is to identify any potential defects (for example, a browning tinge in a red wine or an amber tinge in a white wine could be signs of oxidation). The presence of haziness or sediment is commonly misinterpreted: these externalise either the manufacturer’s choice to not filter the wine prior to bottling, or the age of the wine through the coagulation of tannins. Inspecting the quality of the bubbles (referred to as the bead) of a sparkling wine will provide a good indication of the textural impression they will leave on the palate.

Finally, do not waste time observing the legs of the wine. Whilst spoken about by many novice wine drinkers who are seeking to impress a date (something we have all been guilty of), these sugary trails provide nothing more than a crude indication of alcohol content which is handily available on the side of the bottle as it is.

Swirling and Sniffing

Swirling and smelling wine has, over time, garnered an air of pretentiousness. However, it is one of the most crucial steps in truly enjoying your drop: the process aerates the wine, releases volatile aromatic compounds, and allows you to enjoy the full complexity of its flavour profile. That having been said, there is no need to overdo it…

Simply place your fingers at the point of intersection between the stem and the base of the wine glass and swirl gently by creating small circles on the table. Many enthusiasts will also place their free palm over their glass whilst swirling; this contains the volatile aromatic compounds in the bowl of the glass until you release them by removing your hand and smelling deeply.

The key here is to be honest and note only the aromas which you perceive. Do not be afraid to stray away from conventional descriptors: if a wine evokes childhood memories of a favourite dessert, or exotic spices experienced during travels, then note them down! Establishing a personal connection with your wine is half the fun.

This is also a good time to look for potential defects, such as cork taint (evoking aromas of wet newspaper or a damp basement), volatile acidity (which resembles vinegar or nail polish remover), and oxidation.

Taking a Sip

Moving from the nose to the palate, you will notice an evolution in your perception of what the wine has to offer. Our palate allows us to experience texture, flavour, and aroma all at once, providing you with a greater idea of the wine’s structure and finish. Also, note tannins, acidity, body, and the flavours.

Take a sip large enough to coat your tongue, swirling it around in your mouth; oxygenate the wine for five seconds or so by tilting your head down, slightly opening your lips and gently breathing in (resulting in a gurgling sound) to release more volatile aromatic compounds; finally, after spitting or swallowing, breathe in through your mouth and out through your nose, effectively retrohaling any remaining aromatic compounds. And that’s it!

SOME (PERSONAL) GUIDELINES FOR PAIRING WINES WITH CIGARS

Now that we know how to assess a wine, how do we apply the information which we will attain from a particular drop to the ritual of designing an enjoyable cigar pairing? I am sure that this is the part you have been eagerly waiting for: sips and smokes. These are guidelines which have worked for me. Keep in mind however, that taste is entirely subjective, so if doing exactly the opposite of what these guidelines suggest provides you with amazing pairings, then go with it! All that having been said, let’s get into it.

1. The Cigar Should Be Sweeter Than the Wine

This lesson was learnt through bitter (quite literally) experience. It is the result of a phenomenon known as sensory fatigue and calibration: put simply, sweet things will cease to taste so when enjoyed following the consumption of something sugary or sweeter (consider what happens when you drink cola and then have a bite of chocolate). Having an ultra-sweet beverage before smoking a cigar has the potential to totally overpower it, killing your capacity to register any of the sweet characteristics. The result can be a dull, funny, and even bitter tasting smoke. As such, if you want to enjoy a complimentary sweet pairing, make sure the cigar is sweeter and just as rich as the drink; between the smoke and the drink, the smoke is by far more subtle in flavour and will suffer the consequences of sensory fatigue.

2. Think About the Weight of the Wine, and the Strength and Body of the Cigar

When pairing a wine with food, the weight of the wine is taken into great consideration; the same should occur when considering a wine and cigar pairing.

When discussing cigars, nicotine levels are described as derivations of strength, whilst the intensity of the cigar’s flavour is described using the term body. For wine, we use the terms weight and finish. Their role is best described using a food analogy. Consider a flavourful gravy that is water-like in texture: the flavours will not have the same impact as if the sauce was thick and creamy, coating the palate and lingering long enough for the subtleties of its profile to be experienced. Nicotine and alcohol content fulfill the role of thickening agent in gravy — they carry the flavour.

Balancing the strength and body of your cigar with the weight and finish of your wine will ensure that neither your beverage nor your smoke are drowned out by the influence of the other.

3. Pairing Red Wines

Red wines are generally fuller bodied offerings laden with rich gamey flavours, spice, and / or stewed fruits. As such, choose a cigar that is just as bold and upfront with its flavour profile. Personally, if my wine is peppery, I will not choose a spicy cigar as the pairing can be a touch overpowering at times, offering the palate no reprieve. Consider a cigar boasting sweet berries and chocolate notes, allowing the creamy tannins and piquant spice of the wine to provide a delicious contrast.

Cool climate shiraz provides peppery notes, whilst warm climate offerings exude a plush mouthfeel with jammy fruits. Whilst pinot noir displays gamey notes, mushroom, and rhubarb, it tends to be lighter in body and tannins, so consider the strength and body of your cigar in these instances.

4. Understanding the Difference Between Tannins and Bitterness

Balance heavier wines exhibiting fuller tannins with cigars that are richer, oilier, and with a greater density in flavour: a chocolatey maduro or a nutty, earth laden smoke make perfect pairings. Whilst many simply look at tannins as the furry feeling in their mouth, note that these also have qualities: are they silky smooth and harmoniously integrated into the overall structure of the wine, or are they rough, hollow, and one dimensional, leaving a bitter aftertaste? Poorly integrated tannins will not only ruin a wine, but also ruin a smoke.

My favourite red wine to smoke with a cigar is a rich Cabernet Sauvignon: stewed stone fruits, ripe berries, and silky tannins pair gorgeously with a chocolatey cigar exhibiting just enough leather and spice to harmonise with the wine.

5. Pairing White Wines

I think that white wine pairings are incredibly under-utilised; the possibilitis in flavour and expression are endless. My go-to wines are beautifully aged chardonnays, as the oak-imparted flavours pair gorgeously with creamy Connecticut shades. Alternatively, either a vibrant Sauvignon Blanc or a Riesling that exhibits zesty notes, tropical fruits and balanced acid can provide a great contrast for spicy, earthier cigars with leathery notes, as well as speak to cigars with floral qualities. If you prefer a sweeter white, consider pairing a Pinot Grigio laden with pair and white peaches, with a cigar exhibiting notes of vanilla, cinnamon, and sweet spice (for example a Bolivar Royal Corona): in one word, superb.

6. Sparkling Wine and Champagne

Sparkling wines provide brilliant contrasting pairings. The carbonation cleanses the palate between puffs, enhancing the flavour of the cigar greatly, whilst the comparatively lower alcohol content of the wine allows the subtle, more nuanced aromas and flavours to be perceived with greater ease. Just be mindful of the strength and body of the cigar in comparison with that of a light bubbly.

Champagnes often present toasty, buttery, bready notes which underpin a fresh and vibrant character. This is a brilliant option for pairing with smooth, creamy, buttery Connecticut shades.

7. Dessert Style Wines

When considering a pairing between a dessert wine and a cigar, it is almost instinctive to think of sweet, decadent flavours. Match your cigar and wine based on flavour, strength, body, and finish. As a rule of thumb, a lighter cigar will pair more harmoniously with a relatively young dessert wine, whereas full bodied smokes will comfortably hold their own when placed beside more aged offerings.

Furthermore, many have noted that sweet, lush spices and fruity notes suit dessert wines better than dry spices and herbaceous qualities. The most important thing to remember about dessert wines is their comparatively higher alcohol content and longer (usually sweet) finish. If your cigar does not have a long, lingering finish, as well as a medium-full bodied flavour, it will most likely be drowned out by the wine.

CONCLUDING THOUGHTS

The most important point to take away from all of this is that enjoying wine, just like smoking cigars and discovering pairings, should be a fun experience. There are no steadfast rules to govern taste, so experiment and explore what suits your palate; like with many things, discovering pairings is about the journey as well as the destination.