Gluhwein

The traditional name for mulled wine is "glühwein", which literally translates as "mulled wine" in German.

Recipe

Preparing mulled wine the classic way. The traditional name for mulled wine is 'glühwein', which is the literal German translation of 'mulled wine'. This sophisticated and aromatic drink originated in ancient Rome, at which time the wine was enriched with spices and herbs to give it a more refined and rich flavor. In summer, it is refreshing and in winter, it is slightly warmed to keep it warm. The oldest surviving recipe is over two thousand years old.

Mulled wine has been made in central and northern Europe since the Middle Ages. Over the years, dozens, even hundreds of recipes have been created for this magical drink. Over the years, this hot drink has grown in popularity and has become a staple of Christmas celebrations and cold nights.

The red wine used for the preparation of gruyere is mainly red, dry and semi-dry. At one time, certain varieties were preferred, but now more affordable options are used. Expensive wines are not recommended, as the delicate and subtle flavor will be lost with the spices during cooking. Spices can be added according to their taste and aroma: badan and anise give a subtle bitterness, cardamom and pepper flavor it, while cinnamon and cloves add a subtle, rich flavor and spiciness. These spices should be used whole. If ground coffee is used, the drink will be slightly cloudy and not very drinkable. It is better to boil the spices separately in water, where they can fully develop their flavor and aroma.

Continue cooking:

Take a small ladle or bowl and add the spices: nuts, a few grains of allspice, cardamom and cloves and a small stick of cinnamon. Pour in 50 ml of water and simmer for about 2 minutes, then set aside, cover and simmer for about 5 minutes.

In the meantime, cut into pieces the citrus fruits, in this case lemons, oranges and apples.

There are two ways to use them: the first is to slice them into rounds and put them in the boiling wine, or simply cut the zest off the lemons and oranges to flavor them. The second option is preferable. Fill a saucepan with the peels, then pour 200 ml of semi-sweet red wine and heat it, but do not boil it, because if you heat any wine above 75 degrees, it will lose its beneficial properties and the alcohol will evaporate. The result is a hot and spicy compote. As soon as the first bubbles and steam appear on the surface of the drink, remove the drink from the heat and add the previously prepared broth (it must first be filtered through a fine sieve or gauze). Then cover the boiled wine with a lid and let it stand for a few minutes so that the wine can soak in the spices.

Take any drinking container, put a spoonful of honey in it (if you put honey in the wine itself, it loses all its properties when heated to 65°C) and pour hot mulled wine over it. The beneficial and aromatic wine is ready to drink. The recipe for homemade mulled wine is not too difficult to prepare. Sometimes it just takes time to get it right.