Cigars and food, the lowdown on matchmaking

As we’ve touched on in other posts, a cigar’s flavor is influenced by - and can influence, the flavors of other things they’re enjoyed with. From wine and whisky pairing, to beer and chocolate, there’s a wealth of combinations waiting to be discovered. 

 

Perhaps less talked about are the foods that work well with cigars. And while there are social considerations to have around the idea of smoking at the dinner table, for passionate smokers, there are some very interesting combinations to be explored. 

 

The first consideration when pairing must surely be power. Strong, spicy food can overpower a cigar’s complex, delicate tastes, while an intense cigar will destroy the flavors of some cuisine. So try and balance the strength of both food and cigar. 

 

Timing’s important too. Some people like to smoke before a meal, when they are most hungry and their senses alert, others after, as a treat to finish off a good meal. 

 

As for matches themselves, mild, short cigars work well with aperitifs and lighter drinks before the main meal. A cigar burning for longer than half an hour will probably overstay its welcome. The flavor of a cigar will linger on your taste buds long after it has gone out, so care should be taken for the taste not to overpower the courses ahead. 

 

For the main course, a medium-sized or long cigar work well with fish and meat, where time will be taken to cut and chew. Grilled meat and fish give an extra smoky kick to the palate and work wonders with a richer cigar, while flavors like fennel, bacon or coconut can more than stand up for themselves. 

 

When it comes to dessert, or after dinner smoking, it’s surely the time to just go for your favorite cigar as you grab a glass of your favorite wine, port or whisky and settle in for the night with good company and a cheese board.