Thanksgiving brings with it a cornucopia of memories from growing up in New Jersey. The crisp...
The newest release of Goldie, the Toro Grande, will begin shipping at the end of September right as the weather starts to turn for most of the country. Fall is upon us. Holiday celebrations are right around the corner, late nights by a roaring fire are in the not-so-distant future. Elegant evenings filled with cigars, champagne and culinary delights are going to become more frequent. I figured now would be the right time to discuss my favorite pairing concept, “The High/Low”. The idea is simple, pairing high-end luxury products with delicious everyday items.
The high: One of my favorite pairings has always been a beautiful handmade cigar, specifically our Goldie, with a creamy-yet-bright and effervescent glass of perfectly chilled barrel-fermented Champagne. My personal favorite? Champagne Krug. There is a rich, robust quality to a barrel-fermented bubbles that stands up wonderfully to our Goldie. The creaminess of the liquid gold in the glass enhances the natural luxurious notes of the Goldie and the nuance of the Goldie aids in unlocking the potential of the Champagne. Now for the low. Stick with me on this.
Champagne and Cigars are delicious, but if you have access to a perfectly made pizza...I am about to change your life. My personal favorite? Cheese, Sausage and Mushroom with a healthy dose of fresh Parmigiano Reggiano. The cheese aids in bringing the creamy qualities of the cigar and Champagne to the forefront, the sausage adds a bit of spice to keep the palate awake and the mushroom brings out the elegant underlying musk in both the cigar and the fishing. bubbles beautifully. Don’t believe me, give it a go. Or, go grab a basket of truffle fries from your local bistro...also fabulous.
Cheers Everyone.
- Matt Freerks
