When recently hosting a tasting for a number of guests from across Europe the two most obvious Scottish questions were brought up. What does a Scotsman wear under his kilt and what is haggis really made from? Nothing and a small animal with one leg shorter than the other so it can run round the Munros is the simple answer – but don’t mix the two up.

When I went into the actual recipe for a haggis I could see a few folk wishing it was just a small native animal! Outwith the meat side of a haggis, it really is all about the rich powerful spices. Black pepper, dried coriander, nutmeg and mace are a heady combination - Whisky is an easy match but can sometimes overpower the whole dish, just save a small dram for the toast!

For a white wine match, you need to move past the easy options of Chardonnay and Sauvignon Blanc and look at the more exotic grapes. The highly aromatized and also richly viscous wines are the way to go.

The Morandé one to one Gewurztraminer (Majestic, £8.99) hails from the Casablanca Valley in central Chile. It is full of fresh orange blossom fruit with the right mix of concentrated jasmine and citrus fruits to balance the aromatic rose petal notes.

Now, you should never mix up your Pinot Grigio with your Pinot Gris. Although both share a common ancestor they are different in complexity, taste and style. The Beblenheim Pinot Gris Reserve 2017 (Waitrose, £10.99) has a gently sparked stone edge to its honey and pear character. This Alsatian wine is an absolute treat and always worthy of the space in any wine fridge.

North American wines are not all based on the Pacific coast. Having tried wines from across the rest of the country I was amazed at the style and quality that is on offer. One that really stood out, and that would match the noble haggis is the Red Newt Cellars Riesling 2015 (Inverarity One to One, £17.99). Hailing from New York State, this is a powerfully seductive wine with lychee and grapefruit notes. The palate is boisterous and full bodied with the dry, almost steely finish having the ability to stand up to any number of spices.