Not A Nice Person
Pink.
You can't compare wine or scotch to cigars. The esters, the chemical components responsible for smells and flavors, actually exist in wine and scotch. They do not in cigar smoke. CA, during the cigar boom, in order to make their reviews "interesting" invented this nonsense of tasting food in cigars. Those of us who have been around longer than the infamous and contrived cigar boom, by CA, know better.
Doc.
Well, yes and no. Fermentation of the leaf unlocks all sorts of compounds that do effect the flavor of the smoke . . . otherwise all cigars would taste exactly the same!

While "granola smoothie" and "mochachino" descriptors, or what sounds like a listing of Julia Childs' spice cabinet, are more than a little overblown, we only have so many kinds of taste receptors---sweet, sour, salt, usw. The particular combinations and percentages of each, combined with aroma, are what create differentiation among flavors, and if the smoke from a particular leaf happens to come close to that . . . then as has been noted, it's common to associate it with the familiar, to use a food/flavor based shorthand for what it reminds us of.
Knowing food, especially spices, and tasting experiences with wine and Scotch, all contribute to the ability to describe cigar flavors . . . and, no doubt, the tendency to overstate them as well.
~Boar