Haggis: Great chieftain o' the puddin-race!

Whether traditional celebration of the national bard; Rabbie Burns, or just a great excuse to get together with friends and enjoy a big dinner with piles of “haggis, neeps and tatties”, Burn’s Night has become something of an institution over the years.

As the credit crunch squeezes, and supermarkets / celebrity chefs share the benefits of cheaper cuts of meat like pig’s cheeks, mutton and liver, there’s something quite appropriate about the haggis; if you look into its traditional ingredients. But with superb butchers like Uptons of Bassett pretty much on our door-step, we’re opting for the convenient option of buying a ready made Haggis and popping it in the oven. (Of course if Burn’s Night didn’t fall mid-week it might be another story..)

If you’re entertaining this week, and looking to complete your Burn’s Night meal with a wine guaranteed to impress your guests, try our Châteauneuf-du-Pape. With its spicy notes, and robust structure, Châteauneuf really stands up to the black pepper and spices in Haggis.

If you’re looking for a wine which is a bit lighter on the pocket, or for a more informal ‘mid-week’ Haggis dinner, try our Corbières.  Honest and unpretentious with a sweet spiciness, Corbière’s and Haggis could almost be made for one another!  

If you’re hosting your own authentic Burn’s Night supper follow Macsween’s step by step guide for all you need to know!