O Man can help with the wines. He's got that down. Andy would probably also be a big help.
Me - completely unsophictaed with wines. Scotch is a different story. I like some nice single malt - Glenlivet 18 yr.
What kind of club? Are they experienced cigar smokers? That may influence your choice of cigars. You wouldn't want to go too strong if they're new or don't smoke often. Is price an issue?
B.A.S.E. Secretary and #0013 <(0)> R.O.C.A #14 Foreign Affairs Minister - BS
I would start light with the wine and cigars, then get more intesnse as the meals progresses.
For the appetizer I would choose something like a Casa Torano w/ a nice French table white wine like a Domaine de Pouy.
For the main course a HDM Epi No. 2 (CC) or a CAO Anniverary Cameroon with a richer Chardonnay or even a nice Shiraz, Red Zin (Edgewood Estate), or Spanish red like a Borsao or Berberana.
For desert, I'd really lay it on with a PSD4, Boli PC or RASS (or for an NC I would go with an Ashton VSG, PAN 64, or even an Opus X, if you wanted something a little cheaper a Camacho, RP Vintage 92, Cusano Corojo 97 would work) with a nice tawny port (my favorite is the portugeuse Osborne Tawny).
I'm not too experienced mixing food and cigars. I usually don't like to eat and smoke at the same time (don't want to take a bite of the cigar) But for a get together here are some of my choices
If you want CC - I like the Bolivar Petite Corona (not too expensive) or Party Shorts. They're not big cigars but they'd probably be a treat and they're not too strong.
NC Padrons - 6000 Maduro. Toranos are always a good choice and not too expensive. CAO Brazilia Gol Fuente Hemingway - always a favorite
B.A.S.E. Secretary and #0013 <(0)> R.O.C.A #14 Foreign Affairs Minister - BS
Agree with the idea of starting light on both wines and cigars, and then finishing strong...you want it to cresendo to the rapturous climax...uh, finale...I'm going to assume a mix of NC and CC
To start: Serve some German Rieslings (JJ Prum)or very light chardonnay (like a Chablis). Maybe a Beaujolois. Idea is light, fruity and no oak. Cigars at this point could be some small, fairly light but still serious ones, perhaps Avo Classic # 6 (panatella) or #8 (petit corona).
Oysters...oysters are delicate, although cheese, butter and spinach add a bit of depth. An oak aged Savinougn Blanc or White Graves from Bordeaux would be perfect. I would serch out the Graves. Chateau Olivere is good and reasonable. Personally, I would skip a cigar here, but you may want to try a CC Epi 2, or similar medium bodied cigar that is not spicy, but more honeyed.
Surf and turf...Filet and lobster, asparagus and hollandaise...all rich foods that need bigger wines. Cabernet and Chardonnay is what you want. Stags Leap Artemis would be good, as would a Chateau Faugeres St. Emillion for the reds, an Aussie chardonnay or Carillion Puligny-Montrachet for whites. Cal chardonnay don't compliment foods as well as these, IMO. Cigars...main course here...need time to digest before a rich dessert...DC, churchills or pyramides are way to go. A Davidoff MB, MC2, Esplinedo, PAN/M 64, or Partagas Lusi
Dessert...cheesecake, chocolate/raspberry torte...have some port, Grand Marnier, muscat and/or Sauterne...I also wound't smoke here, but for afterwards, I'd have some CC Bolivars on hand. Maybe Corona Gigantes or Corona Extras. Some may want a big one, some may want a little one.
There you go. I spent lots of your money doing this...enjoy!
The risk of kicking butt is you get some crap on your shoe
Originally posted by O Man: Agree with the idea of starting light on both wines and cigars, and then finishing strong...you want it to cresendo to the rapturous climax...uh, finale...I'm going to assume a mix of NC and CC
To start: Serve some German Rieslings (JJ Prum)or very light chardonnay (like a Chablis). Maybe a Beaujolois. Idea is light, fruity and no oak. Cigars at this point could be some small, fairly light but still serious ones, perhaps Avo Classic # 6 (panatella) or #8 (petit corona).
Oysters...oysters are delicate, although cheese, butter and spinach add a bit of depth. An oak aged Savinougn Blanc or White Graves from Bordeaux would be perfect. I would serch out the Graves. Chateau Olivere is good and reasonable. Personally, I would skip a cigar here, but you may want to try a CC Epi 2, or similar medium bodied cigar that is not spicy, but more honeyed.
Surf and turf...Filet and lobster, asparagus and hollandaise...all rich foods that need bigger wines. Cabernet and Chardonnay is what you want. Stags Leap Artemis would be good, as would a Chateau Faugeres St. Emillion for the reds, an Aussie chardonnay or Carillion Puligny-Montrachet for whites. Cal chardonnay don't compliment foods as well as these, IMO. Cigars...main course here...need time to digest before a rich dessert...DC, churchills or pyramides are way to go. A Davidoff MB, MC2, Esplinedo, PAN/M 64, or Partagas Lusi
Dessert...cheesecake, chocolate/raspberry torte...have some port, Grand Marnier, muscat and/or Sauterne...I also wound't smoke here, but for afterwards, I'd have some CC Bolivars on hand. Maybe Corona Gigantes or Corona Extras. Some may want a big one, some may want a little one.
There you go. I spent lots of your money doing this...enjoy!
O Man you missed your calling in life. I hope our campout menu is 1/4 as good.
B.A.S.E. Secretary and #0013 <(0)> R.O.C.A #14 Foreign Affairs Minister - BS
The menu is top shelf, so the cigars should be. I'd suggest VSG, Don Carlos or PAMs. A Davidoff might also be a good choice, especially something like the small but tasty Gran Gru #2 to start the evening.
There should also be good Bourbon and Scotch to finish the evening.
