WHISKY OR WINE?

It's Burns' night in Dijon and elsewhere. Managed to get the haggis, smuggled in from the UK. All good with the cooking, no explosions. We've had oven coating explosions before. Served with the customary bashed neeps (swede in English or rutabaga in French) and tatties. So far so good. Yes we did pipe in the haggis courtesy of YouTube.

Burns' Supper à la Soraya.

The problem we had was the liquid refreshment:

The choice.

Should it be a single malt, a nice little 15 year old, the Famous Soraya, more regular Scotch, or a Bourgogne wine. Is there a good wine for haggis? I've never seen one recommended. Should it be white or red? I think white, I don't know why. Opinions would be appreciated. Needless to say we sampled all three and our preferred choice was........