Burns Night – Sunday 25th January
Are you planning a Burns Night feast this weekend? Need some inspiration on what wines to serve with traditional Scottish fare? Look no further than our Rioja wine and food matching menu for the ultimate celebration.
For starters, serve your guests cock-a-leekie soup. This blend of leeks, chicken stock, pearl barley and prunes is the perfect winter warmer when it’s cold outside. Pair with a delicious fragrant glass of oaked White Rioja.
-The Main event-
For your main course, it has to be haggis. Simply bake wrapped in foil in the oven like a baked potato, split open and serve as the centrepiece on your dinner table alongside neeps and tatties (crushed swede and potatoes). The savoury and spicy flavours of this dish work well with a Rioja Crianza.
For dessert combine raspberries, whipped cream, honey and toasted oats to make a delicious cranachan-style trifle – perfect as an after dinner sweet treat.
To finish off a fantastic evening, enjoy a mellow, complex Gran Reserva as you recite some of Rabbie Burns’ poetry!
For more Burns Night recipe inspiration, check out the BBC Good Food website here.
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