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Cigar Pairing Reviews

Dan,

OK, I think I have to gars I'd like you to pair with that nice port

Boli PC NOV 05 (smoking very good)
Padron 1926 Maduro #35

This should go out tomorrow. :)
 
siriusstoogie said:
Dan,

OK, I think I have to gars I'd like you to pair with that nice port

Boli PC NOV 05 (smoking very good)
Padron 1926 Maduro

This should go out tomorrow. :)
Click to expand...


Thanks man, I will be sure to post a review and you might have to look for something in your mailbox in the not too distant future ;)
 
Well, in an effort to try something totally new, I decided to go into the Chinese food take out place a round the corner from my house, ordered the Beef Hunan Style.
It is a spicy dish consisiting of beef (obviously ;) ), snow peas, carrots, green bell peppers, small straw mushrooms, water chestnuts, and brocolli in a thick spicy brown sauce.

I paired it with a Gurkha Legend toro, and it came with a free soda so I picked a Sprite Zero.

At first I lit the Gurkha with some wooden matches, started a few puffs to get it going, then waited a bit and began actually smoking it for flavor. Creamy and smooth, yum yum. Then I popped open the container of the Hunan beef, and started chowing down while puffing in between bites.

The spiciness of the dish emphasized the creaminess of the cigar and vice versa. I have never tried the Hunan Beef dish before tonight. I must say I enjoyed it thoroughly. Didn't eat the rice that came with the order though, figured I should eat the veggies instead. When I was done with the food, I cracked open the can and sipped the soda while finishing my cigar. At first I didn't like it, as the carbonation conflicted with the cigar flavors, especially since the spicy food left a tingly aftertaste (that I enjoyed :) , I'm a big fan of spicy food). However, towards the end as the soda flattened out, and I was about to nub my cigar, I was feeling satisfied. Would I order the Hunan beef again? Probably not because there was too little beef, and I prefer meat to veggies. But the combination of Gurkha Legend and Hunan beef was great to me. Next time, maybe I'll get some regular soda for the sugary flavor, or coffee or water to accompany my Gurkha.

I honestly did this on a whim and wasn't even planning to smoke while eating the food, especially chinese take out, but I like to try new things.

edited for some typos.
 
Dan, don't do a Dave ;) PIF it! :thumbs: BTW, it's all packed up and ready to go :sign: :sign: :sign:

Hi Dave--thanks for the nice package! :love: :thumbs:

Now for food, I think smoking and eating at the same time detracts from food or cigar. I know it can't be helped sometime (I had to nosh and smoke because of timing or the buzz I get ;) I try to smoke finish and eat or vice versa. Now, interesting point you bring out Dave--maybe there are magic matches between food and cigars out there--chinese hunan being one of them.

However, I have also witnessed first hand that spicy chicken wings shut your buds down--just ask Slevy007--why the heck do you think he smoke through his nose sometimes :laugh: :rolleyes: :laugh:

:sign: :sign: :sign:
 
FYI some info on second flush tea harvesting.

Tea is one of the only plants that is used only for the vegetative growth, not its fruit or flower. The tea plant is an evergreen small tree by habit, but has been trained as a shrub/bush through the periodic management practices like plucking and pruning.

After the winter dormancy the new growth is highly prized as the first tea of the season. Depending on the region it may become white tea or green tea. In Darjeeling it becomes its famous "first flush" tea. After the first spurt of growth from the plant it goes into a second period of dormancy. This occurs about a month after first flush starts and is called the Banjhi period. The plant produces a small bud, which doesn't grow to full size, as well as a leathery larger leaf which has little taste and is hard to process.

During this two-week period the plant must be plucked to get rid of these leaves. Often teas are made from these leaves, but the result is a low-quality tea, often produced for local consumption. The Banjhi plucking allows the plant to grow the small and extremely desirable second flush leaves.
 
try a cabaiguan and some Bookers with a little slpash of water to kind of open up the 127 proof Bookers. Its what got me seriously started in cigar smoking.
 
Muniemaker panatela and Everclear. A parsimonious combination. Self-immolation is, however, a concern.

Doc.
 
today's experiment PAM 1926 ( thanks Joe ) and Taylor Fladgate 20yr Port combination AWESOME !!!!!!!!!!!!!
 
I just read this thread and noticed you are looking from some input from me. Sorry to say I usually don't mix the two vices because either the scotch or the cigar will change the flavor of the other. I like to get all the nuances if I can so that means not mixing it with something else. Not saying I haven't done it, just that I don't do it regularly.


CgarDan said:
AVB you have been doing Scotch, Rye, Bourbon reviews so your help and knowledge will be much appreciated.
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When I was in Vegas for New Years I smoked an Ashton VSG Tres Mystique while drinking a bottle of Veuve Cliquot Champagne... The cigar itself was fairly bold but I liked the way the fruity champagne left a nice refreshing feeling on my tongue between puffs. Odd to be drinking champagne with cigars, but it was a nice relaxing surprise.
 
bigvinnysd said:
When I was in Vegas for New Years I smoked an Ashton VSG Tres Mystique while drinking a bottle of Veuve Cliquot Champagne... The cigar itself was fairly bold but I liked the way the fruity champagne left a nice refreshing feeling on my tongue between puffs. Odd to be drinking champagne with cigars, but it was a nice relaxing surprise.
Click to expand...

Oddly enough, a young Monte #2 with some Moet & Chandon White Star turned out to be a pretty good combination. Not something I would do everyday, but pleasant.
 
glad you liked it. I think the boli pc really brings the enjoyment out of a vintage port or maybe it's vice versa ;)
 
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