The agreements
The flavour characteristics of food and drink interact with one another, sometimes significantly altering the perception of tastes and flavours.
For example, a wine tasted with a sweet dessert may seem more acidic than it actually is. Conversely, the same wine served with a dish that is predominantly acidic — such as a vinaigrette salad — may seem sweeter, or even unbalanced. Yet it is strictly the same wine.
When pairing a cigar with a drink – or with food – the key question is therefore this: how do the characteristics of the cigar interact with those of the food or drink?
A successful pairing does not rely solely on complementarity. It can also play on contrast or balance. The aim, however, remains the same: to create harmony on the palate, where no single element overpowers the other.
We speak of a successful pairing only when the tasting experience gains in length, complexity and pleasure, and the whole forms a coherent experience, where each element enhances the other.