Glühwein (German Mulled Wine) is a great hot beverage to have outdoors on a cold evening with good friends. Spiced to perfect and sweeter than wine, this concoction is heart-warming around the Holiday season.
Glühwein is a warm and spiced wine is made to be taken outside, at the Christmas market, but it could also just be outside after a winter activity or to welcome guests over with this heartwarming drink. My husband is German, and his whole family enjoys every year going to the Christmas market while sipping on that comforting spiced-up wine.It makes you forget about the cold, and dipping your nose into the cup (yes, they drink this in a cup) makes you think of those perfect Christmas memories.
The Spices
The secret to a good gluhweinfinds itself in the spices. I suggest some mix here, with lots of cardamom, but you could modify it slightly to your taste. Another important part would be the amount of sugar used; I suggest a quantity again. This is up to you, really, so taste it as many times as possible to make it to your preference. It’s hard to write down the exact amount of sugar because it depends on the type of wine you choose and how you prefer your gluhwein. Even in Germany, the gluhwein differs slightly from place to place, so be creative.
The Technique
As we know, warming up wine can result in a disaster, spoiling it even. That’s why the main thing to remember here is to use a thermometer and bring the wine SLOWLY up to70°C (160F) but neverpass 80°C (175F).It’s not going to make bubbles at this temperature, simply vapor will rise.
The sugar plays a big part in the process; it’s going to help stabilize the wine and give the gluhwein its flavour. I caramelized the sugar at first to make it syrupy and then added the rest of the ingredients rapidly once caramelized. But you could also make it without this first step. This caramelizing step will give this extra dimension to the gluhwein.
Variations
In Sweden, they prefer to macerate the spices inside vodka overnight before adding them to the wine. They also like a bit sweeter their Glogg (that’s its name up there). If it interests you, check out the recipe here!
A cozy German mulled wine, perfect for chilly evenings outdoors with friends. Spiced, sweet, and heart-warming, especially during the Holiday season. 🍷🔥
Equipment
thermometer
Ingredients
750mlred wine
100gsugar
50mlBrandy
10podsgreen cardamoms(cracked open)
1orange(organic preferable, cut into wedges)
1/4lemon (Organic is preferable)
10cloves
2anis stars
1cinnamon stick
1/3tspnutmeg
Metric – US Customary
Instructions
Start by cooking the sugar only in a big pot, let it melt/caramelize at medium high heat, without moving it.
Add wine rapidly and the remaining ingredients when melted and turning yellow-brown.
Let the wineslowly warm up to 70°C (160F)do not pass 80°C (175F) (keep a close eye on that).
When you reach 70°C (160F) let the flavors mix upfor a minimum of30 minutesbefore serving.
Notes
Serve in a cup. Keep it in a thermo or heater to keep the temperature.
Gluhwein is the German term for a hot spiced wine (It is actually spelled gluehwein, or there are two dots, (an umlaut) over the letter 'u'). Mulled wine is an English language term for hot spiced wine. They may not taste the same because there are many recipes that people have to make hot spice wine.
If it's a Glühwein you're going for, you can't beat classic Teutonic pairings like salty blue cheese pastries, pork schnitzel with lemon cream sauce – the fatty salty sweet and spice combination is pure heaven – or apfelkuchen (German apple cake).
This mulled wine recipe is for the German Glühwein, which literally translates to glow-wine, because of how you feel after you've been drinking tiny mugs outside in December.
Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.
Right Temperature: Serve mulled wine warm, but not too hot. Aim for a temperature that's comfortable to sip, similar to a warm cup of tea. Appropriate Glassware: Use heat-resistant glasses or mugs. Traditional glass wine goblets might crack with the heat, so opt for thicker, sturdier glasses or even festive mugs.
As we point out in the below directions, Glühwein is served hot and should be sipped slowly just as you would with a fresh cup of coffee. Of course, you do not have to splurge on crystal glassware to sip Gluhwein. A regular mug is a fine alternative.
Mulled wine contains many gutfriendly ingredients. 'Cinnamon is good for gastrointestinal problems, nutmeg helps soothe indigestion and star anise contains anethole – a compound that helps to relieve tummy spasms and wind,' says Dr Lee. Just don't overindulge, as this may bring on the festive flatulence.
Warm mulled wine is a delightful drink to enjoy during the winter season. Different cultures have their own variations and the version served in Germany and Austria is known as Glühwein.
The beauty of mulled wine is in your ability to try out the older spices at the back of your cupboards in new and exciting ways. After creating your delicious concoction, warm the mixture slowly over low heat. Be sure not to bring your pot to a boil, as that will boil away all the alcohol.
The shelf life of unopened mulled wine largely depends on several factors, including the type of wine used, the alcohol content, and the storage conditions. Generally, unopened mulled wine can last anywhere from 1 to 5 years.
Cinnamon is probably the most popular spice but you could also use cloves, cardamom (lightly crush a few pods) ginger and nutmeg. Some recommend star anise but use sparingly if you don't want your mulled wine to taste of aniseed.
Wine: No need to splurge on a pricey bottle — a mid-range bottle of dry red or white wine will do. (Or if you're making a big batch, this is a great recipe to break out a nicer boxed wine too!)
Glögg, as it's written in Sweden and Iceland, is a hot mulled wine made with sugar, spices, sometimes liquor, and more. It's a wintertime favorite in much of Scandinavia and the Nordic region, where its zesty fragrance drifts through Christmas markets and lingers inside many snow-covered homes.
Glühwein, as mulled wine is known in Germany, is essentially red wine heated with spices, lemon and sugar - generally cinnamon and cloves are used in all recipes, with some adding aniseed or vanilla. A variation on the mulled wine is the Feuerzangenbowle.
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