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Cigar Tip: Celebrate the New Year with Cigars and Champagne

30 Dec 2015

[In order to help our readers ring 2016 in right, we’re republishing this tip about how to pair cigars and champagne. Enjoy!]

Champagne_uncorking

Pairing brown liquor with  cigars is the more obvious choice, but champagne (or other sparkling wines) can go surprisingly well with a smoke. Not to mention the celebratory nature of the bubbly. To enhance your champagne and cigar enjoyment, here are a few basic tips:

Save the top-dollar champagne.

Champagne can be fantastic, but unless you have unlimited funds, the vintage Dom Pérignon should be held back if you’re smoking a cigar. You pay a price for the champagne name (meaning it’s from the Champagne region of France). There are plenty of good champagne-style sparkling wines that can be had for a reasonable cost. Spending $50 or $100 on brand name French bubbly will probably be a waste (considering you’re going to lose some of the complexities due to your cigar). Spanish Cava, in particular, can be had for a fraction of the price.

Stick with mild cigars.

Champagne doesn’t have the heft of rum, whiskey, or even beer or coffee. The best champagnes are the most subtle, so the same subtlety is needed in the cigar you pair with your sparkling wine. Stick with mild cigars that have balance. Too often Connecticut-wrapped cigars feature bitterness, so look for those with age and balance. Extra-aged Cubans can be a great pairing, and a special mention is deserved for the Illusione Epernay, which is named after the Champagne region and was blended with a champagne pairing in mind.

Age your cigars and your champagne.

Smoking a cigar with champagne calls for a cigar that is smooth, mild, complex, and subtle, all of which can be the result of aging a cigar. Some cigars just lose their flavor with age, so be careful, but others are enhanced by months or years aging properly in a humidor. Some of the same things happen to aged champagne which, while not for everyone, loses some of its bubbly crispness but adds creaminess and depth along the lines of a well-aged white burgundy. Usually you pay extra for vintage champagne. But if you can get some of those same qualities by just putting aside a good champagne and waiting, don’t be afraid to give it a try. (Not long ago I had some non-vintage Champagne Tattinger with a decade of age, and the result was very impressive.)

Cheers!

Patrick S

photo credit: Wikipedia

Drew Estate

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