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Mulled wine with red wine

Mulled red wine

A fragrant, warming alcoholic drink. Mulled wine is a wonderful aromatic drink that warms you up on a winter day and brightens a summer evening. You can make it alcoholic or non-alcoholic, with juice. For the alcoholic version, either red or white wine works. To make it fragrant, you add various spices to taste: cinnamon, cloves, cardamom, black pepper, ginger, nutmeg.

Anna

Recipe author

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Composition / ingredients

Servings:

Red wine

350

Water

100

Cinnamon stick

Cloves

Nutmeg

0.25

Ginger

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 11 g

88 kcal

GI: 64 / 0 / 36

Cooking method

Cooking time: 30 min

Step 1:

Get the listed ingredients ready for the mulled wine. The classic recipe is made with red wine. Red table wine — dry, semi-dry, semi-sweet, or sweet — works best. Don't use fortified wine, because heating it brings out a sharp smell of alcohol that overpowers the aroma of the spices. People use different spices; I stick to a minimal basic set: cinnamon, cloves, ginger, and nutmeg.
Step 2:

The wine in mulled wine must never be brought to a boil, so to draw out the aroma of the spices, you add them to water and boil that. It's better to use whole spices, since ground ones can end up in the finished drink, which isn't very pleasant. In a saucepan, combine the spices and cover them with the water. Bring this mixture to 212°F (100°C), turn off the heat, and let it steep for 10 minutes. When the time is up, strain it through a sieve.
Step 3:

Then pour the red wine into a pot, add the sugar and the prepared spice infusion. Over the lowest heat, stirring, warm it to 150–160°F (65–70°C). As soon as steam and the first bubbles appear, take the drink off the heat. Under no circumstances let the wine come to a boil! After that, you can cover the pot and let it steep for 5–10 minutes.
Step 4:

Serve the mulled red wine in tall clear glasses or ceramic mugs, which hold the heat well. Dry cookies, pies, and unsweetened fruit make good accompaniments. Mulled wine also goes well with meat dishes.

Mulled wine is a hot alcoholic drink based on dry or semi-dry red wine heated to 160–175°F (70–80°C), with added sugar, spices, lemon zest, fruit, and sometimes even nuts. It's most popular in Germany, Austria, the Czech Republic, and Switzerland during the Christmas season. The word comes from the German "Glühwein." "Glühwein," in turn, comes from "glühender Wein," which translates from German as "glowing wine." By some accounts the Russian word for mulled wine came from the Polish "glintwajn." In English it's called "mulled wine." The history of the drink goes back to ancient Rome, when spices were first added to cold wine to enhance its taste and give it a spicy aroma. That ancient Roman drink has little in common with modern mulled wine, but its history began in that era. The mulled wine we know today appeared in Northern Europe and Scandinavia in the 16th century as a warming drink for the cold winter season. Bordeaux and other red wines were used as the base. The wine was heated to about 160°F (70°C), and the only herb available at the time, galangal, was added, standing in for all other spices. Later (in the 18th–19th centuries), honey, cinnamon, cardamom, and a number of other spices were added. It's worth noting that in the Middle Ages only the rich and noble could afford mulled wine, since spices back then were worth their weight in gold.