Burn's Night, whisky, claret and all.

In true Sasanach style, we decided last week to take Burn's Night and Anglicize it.
It turned into a great opportunity to break bread with good friend's.

I used the occasion, to open a few bottles of wine that I had bought En Primer, in 2007. We started the evening with a couple of glasses of Sloe Gin and Fizz, that went down far to well.

The creamy fish, cullen skink soup starter, was served with a magnum of Talmard, a white Burgundy from the Macon-Village appellation. The straw colour went right to the rim and the legs were medium fast.
One diner correctly guessed it was 13% volume, beating me!

The Butterscotch and Cantaloupe Melon nose,with maybe just a hint of nettle, gave way to yet more Melons on the initial taste. This developed further into dessert pears,with a touch of oak. The party agreed that it was velvety smooth and very nice.


Next up, was a bottle of 16 year old Lagavulin, a single malt scotch whisky, from the isle of Islay.
A salty and peaty scotch, that is very full on and perfect to toast the large Haggis, fresh from Scotland.

Drams sunk, we then turn to the claret. A left bank Bordeaux, from Chateau Beaumont, which is sited in the Haut-Medoc appellation. 2006 was known as a filler year, ie. not a stellar year, the thin clear rim shows that it can still age some more. With fast legs, running down the glass, it was no surprise that the wine had a 12.5% volume. The nose was full of damson and blackcurrants, the taste was said to be like caramelised Jammy Dodgers. It went on to include stewed strawberries, figs and prunes.

I think Robbie Burns would be proud, just to Scotch the rumour.