Fair fa' your honest, sonsie face, Great chieftain o' the puddin'-race! - Robert Burns.

 

As January draws to a close, and the temperature continues to dip, Burns night suppers bring a bit of merriment back into the dark winter.

Traditionally Scotch whisky is served at Burns night. I enjoy wine as well as whisky and wanted to find a vino that paired with the Haggis.  I sought advice from local experts, and found they all have differing opinions.

 

Tom Stringer from Oddbins on Little Clarendon Street suggests a dry Riesling, specifically; Pewsey Vale Eden Valley from Australia at £12.00. He says the “natural acidity and fresh fruit with crisp lime notes will cut the spice and richness of the haggis.”

Nigel Woodgate, the shop manager at Stevens Garnier on Botley Road has two recommendations. First he suggests a robust Rhône, the Cairanne 2010 from Domaine Rose - Dieu – “It is deep, dark and intense with aromas of red fruits, leather and spice (clove). On the palate it is concentrated, with notes of mocha, cocoa, black fruits and spice. Although fairly young, the tannins are fine and well integrated.” Since the vines have an average age of 40 years, it is a bargain at £12.99.

 

His other suggestion to go with the rich gamey flavours is the Callabriga Douro Tinto 2009 (£10.99), from Portugal. It is made from some of the same varieties (Tinta Roriz, Touriga National, Touriga Franca) and in the same region as Port, with similar fruitcake aromas. Nigel says it is “velvety smooth and beautifully well balanced.”

Just up the street Lee Isaacs, the branch manager of the Oxford Wine Company on the Botley Road debates between red and white. “Haggis is a toughie. There are lots of flavours and textures.”  He continues, “for me, something a bit more robust, but soft tannins are a must, ideally with a touch of refreshing acidity.” Finally he decides, “I would drink the Vacqueyras 2010 by Beaumirail (£13.99). It is full bodied but not over the top. It has lovely soft tannins and flavours ranging from meaty to berry fruits, spice and a hint of leather. A perfect match with haggis, neeps and tatties!”

 

If you can’t bear to boil that sheep’s stomach for 3 hours you could always go out for Burns night, which falls on Friday January 25th this year. Turl Street Kitchen is putting on two special flights of whiskies. With up to 70 whiskies they had a bit of time narrowing it down.  These options should satisfy any Scotch aficionado. 

The first flight is classic Speyside and regional whiskies, 4 different whiskies for £14 or 5 for £17.50. The second flight is a bit unusual.  It contains a BenRiach 16 year old Sauternes Finish. It is described as being thick and chewy with a refined sweetness and oaky spices. The BenRiach is finished in First Growth Bordeaux casks that had been previously used to mature Sauternes from Chateau D’Yquem. What a perfect way to finish off the night? The second flight costs £16 for 4 whiskies and £20 for 5. I strongly recommend you share with a friend or small group. It is more social and you will ensure you are clear-headed enough to enjoy the flavour of each individual spirit.

 

The Old Bookbinders on Victor Street in Jericho is hosting a Burns night supper. For £19.50 you get a three-course meal. There are non Haggis alternatives for those not happy with such rich meat. The dinner comes with a shot of Scotch whisky and entertainment. Steve Hay, Oxford’s own talented Scotsman, will be ‘Addressing the Haggis,’ a treat not to miss.

Finally if you just want a simple whisky head to The Royal Oak on Woodstock Road. They are having a special. Buy two Taliskers and get a special glass to keep while stocks last. 

As Robert Burns said in his poem Scotch Drink- 
O Whisky! soul o' plays and pranks! Accept a bardie's gratfu' thanks!