Celebrating the life of Robert Burns with friends, colleagues, and new friends
When my friend and colleague, Sunita Aggarwal, invited me to Burns Night celebrating the life of Robert Burns, the National Poet of Scotland—held on January 25th throughout the world where people read his poetry and eat traditional Scottish food—I wasn’t sure what to expect. She said that it would be cozy, fun, and informal.
I had already experienced a busy week tasting top wines in Carneros Napa Valley and would be tasting Zinfandels, ZAP ZinEx, and Bordeaux 2020 at the Union des Grands Cru two days later, but I was intrigued and arrived at The Barrel Room in San Francisco FiDi. The night was cool and the urban asphalt even colder. When I entered the venue, there was energy and a feeling of familiarity. Aside from Sunita and my longtime friend and colleague Quinton Jay—they would be the only people I knew. I was with a group of strangers that would become friends by the end of the evening.
Robert Burns (January 25, 1759 - July 21, 1796) wrote over 500 poems and songs, including Auld Lang Syne. His life’s story was inspiring as he rose from a modest upbringing to becoming an inspiration not only in Scotland but throughout the world. The evening’s menu would be a 4-course meal paired with single malt Scotch Whiskies and making new acquaintances! I started with the Speyburn Braden Orach Highball before the four well-designed courses.
I found myself a cozy seat in the almost crowded, club-like atmosphere. Seated amid unfamiliar faces, I joined in the conversation. Slightly unready, since I am most comfortable in wine settings, I just let my palate do what it was supposed to do, and my social skills take me the rest of the way. As the evening continued, I became quite comfortable with my new mates.
Course One: Smoked Forest Mushroom Soup, charred leeks, chives, and potato, Balblair 15-Year-Old. Whisky Pairing: Balblair 15-Year-Old and Speyburn 15-Year-Old. I preferred Balblair’s elegance over the powerful Speyburn in this pairing. The tanginess allowed the soup to express itself.
Course Two: Haggis Neeps & Taddie, Robert Burns Single Malt demi-glace. Whisky Pairing: Robert Burns Single Malt, Arran 10-Year-Old. I never tried Haggis before, and I loved this dish. The Robert Burns was expansive, loaded with wood, and powerful. The Arran showed citrus, mineral notes, peatiness, and excellent liveliness.
Course Three: Hog Roast Sausage, pork sausage with green apples and sage, caramelized root vegetables, Old Pulteney Huddart pork reduction. Whisky Pairing: Old Pulteney Huddart, Old Pulteney 18-Year-Old. This was the pairing of the night. While each course was excellent, the pork and spices worked incredibly well with both Old Pulteney offerings. The Huddart packed oak on the palate; the 18-Year-Old exhibited iodine, band-aid, and great length.
Course Four: Tipsy Laird, Traditional Burns Night Dessert, raspberries, whisky-soaked pound cake, custard, whipped cream, toasted almonds. Whisky Pairing: Arran Sauternes Cask, Arran Pork Cask. Sublime dessert! Paring was quite good as the evening was coming to an end.
This was a thoroughly enjoyable experience: Pairing Scotch with the excellent Barrel Room cuisine, seeing a few longtime friends and meeting new people. We conclude the night with a group rendition of “Auld Lang Sang.”
