Today we are here together with Terry offer you different combinations of Tuscan cigars and wines
-Welcome！Meanwhile we want to explain what are the characteristics of a Tuscan cigar.
-Certainly also some perfumes like this one, while in the meantime let’s start from an assumption that we are the only cigar in the world that is a monocultivar.
Our tobacco is called Kentucky and as you understand it does not have an Italian origin but a North American origin. But in 100 years of history, in 1891 tobacco cultivation began in Italy, we are the first country for cultivation in Europe.
So for us it is part of our tradition. It is a particular tobacco that is cured over a fire and therefore the cigar already has hints of wood inside, it has hints of toasting, it has hints of earth, it has hints of leather.
It is a cigar which, unlike the other cigars in the world, has the typical bitterness that we Italians like, it is not a sweet cigar, it is a cigar which instead loses its sugars during fermentation, therefore it breaks down the sugars which are transformed into heat, which soften the product and give us this unique and peculiar cigar.
-When is the best time to taste a cigar?
-So just kidding, but it’s actually true, Technically now it’s this time. It’s eleven in the morning, why?
Because, like all things, they taste better at that hour, because our palate is less compromised. Actually the enjoyment of a cigar is after lunch or after dinner. It is a part of Italian hospitality.
In the end, our Italians are perhaps the only people in the world who can offer entirely native hospitality. Such great wines, delicious foods and fabulous cigars. No other country in the world has all of these things together. Exactly!
-And how do these Italian grandeurs pair with each other and with a cigar?
-The other peculiarity of the Tuscan, compared to the other cigars in the world, is that it is the only cigar in the world that goes well with wine, you cannot combine a Caribbean cigar with red wine.
The tannins of the wine will not destroy the sweetness of the cigar. Our cigar, on the other hand, which already has hints of wood, and present in our red wines, hints of tobacco are typical of many red wines. It allows this combination which is the classic combination of our farmers.
In short, once upon a time there was much less refinement and you didn’t go to open a passito wine at the end of dinner, but with the glass of wine with which you finished the meal you went out into the farmyard and lit your cigar.
-Tuscan cigar, Tuscan wine? Can we offer this pairing?
-Yes, but not only because we are Tuscan, but we are also Italian. We are part of the history of Italy, the cigar was eaten by all the great characters who brought about the unification of Italy from Garibaldi to Mazzini, Vittorio Emanuele, the first king of Italy, said that half a cigar Tuscan and a knight’s cross is not denied to anyone.
So we can range in all regions. We can come close to going to Emilia Romagna and therefore taste a Lambrusco, we have made amusing pairings with the wines of the sands, with a bubble. The bubble goes very well with the cigar because in the meantime we have acidity and basicity which contrast each other, the cigar is basic and in addition we have the bubbles which degrease.
The cigar is slightly clear, so the bubble reopens our mouths and allows us to enjoy our tasting. We had pointed out that the first thing we will discover, perhaps together with the publisher, would be the idea of a cigar can be created precisely through an association of flavours, another form, together with other typicalities.
But Italian is complicated. We believe a lot, international tasting generally stops at cigars and liquids, but as we are Italians, food is important, essential for us.
I say that we are the only people in the world who talk about food while eating and no one else does and therefore we must unite all states of matter: we have the gaseous stage with cigar, liquid stage with wine, the solid state with in food.
