I spotted this blog last week by Al from our Livingston store. A great little piece to share with you about food & wine matching for Burns night this Friday…
With Burns night fast approaching (it’s on Friday 25th for those of you South of the border) I am going to turn my attention to a potential wine match for Haggis. Just to clear up any confusion, when I mention Haggis I’m referring to sheep’s stomach stuffed with chopped up animals heart, liver and lungs with added spice and oatmeal. Not, as someone I once knew at University thought, a small grouse looking creature with three legs that flew round in circles…
Some of my fellow countrymen would consider it sacrilege to drink anything other than a fine single malt with their Burns Supper. If you subscribe to this school of thought, Majestic has plenty of that to offer too. My ‘Malt of the Moment’ is the Glenfarclas 10 year old. This is a Speyside that is finished off in old Sherry casks, giving the whisky a wonderful fruity spice with a full-on floral punch. The sweet subtlety and complexity of this whisky makes it feel like a treat – just don’t pour too much of it away into your whisky cream! It’s on the Majestic website here.*
If like me, you are looking to match your haggis, neeps and tatties with something from the grape, rather than the grain I have a few wines in mind that would do Rabbie and his writing proud. There is no mucking about with these wines, they are without exception, red and robust. Ultimately characteristics which I feel are essential to pair successfully with haggis.
The first wine is the Kangarilla Road Cabernet Sauvignon. The bold and brash jammy blackcurrant that screams out from this wine compliments the earthiness of the meat. The hint of cocoa also serves to lessen the rustic flavours of the offal within the haggis making the dish all the more approachable. The sweet tannins on the finish bring the blackcurrant, earthy haggis and savoury pencil shavings together in one irresistible mouthful. Delicious. Find it online here.
My second choice is a little more left field, but I believe equally adept at matching with haggis. This is the Santa Rita 120 Cab Franc. Ripe red berries are pronounced on both the nose on the palate, however this wine is more interesting than just an out-and-out Chilean fruit bomb. Traditionally known to have herbaceous character, this Cab Franc is no different. Wonderfully weighted, with reasonably pronounced acidity, these characteristics make it ideal for cutting through the rich offal and oatmeal stuffed within the sheep’s intestine. Here’s the link.
My third and final choice is old-school and old world. The Chateau Aigues Vives Corbieres. This traditional Southern French blend of Syrah, Grenache, Mouvedre and Carignan provides a mixture of red and dark fruits with intensity and structure. Again a suggestion of cocoa within this wine helps to temper the ‘offalliness’ of the haggis for those of a more sensitive disposition. The key however, to the corbieres is the whiff of garrigue herbs, warm thyme and rosemary that emanate from this wine. A match for haggis, quite frankly, made in heaven. It’s online too here.
If none of these wines quite tickle your pickle, do not be afraid to pop in for a chat and we would be more than happy to suggest some alternatives to help you toast Rab on the 25th.
“Go, fetch to me a pint o’ wine, And fill it in a silver tassie; That I may drink before I go, A service to my bonie lassie.” (Rab Burns – My Bonie Mary)
Top blog Al. Follow Al and the Livingston store on twitter @majesticliv.
*Just to note, the whisky may not be available from your local store online, but if Al has seduced your senses enough, give your local store a call to double check.