Gluhwein

Start with a non-oaked, decent red. A certain fruity sweetness is not amiss. In it, let steep lemon zest, cinnamom,and cloves, for about an hour or so. Strain, heat (do not boil), add sugar to taste. Serve with a ski lodge around it.

Cheers

Nils GUstaf

Get "Glühfix" spice bags from here:

and follow the instructions on the box.

M.

That´s cheating, it is.

Nils Gustaf ;)

I wouldn't consider that as cheating. Glühwein should warm you up, and that's all. No need to take anything special out of the cellar, no need to hassle with orange peels, cinnamon, cloves etc.

Btw, the recipe given on that side forgets sugar. (When I prepare it, I take nutra-sweet, works as well).

M.

Anything worth doing is worth doing well ... and I´ve never tasted an out-of-a-bag Glühwein that tasted as good as the one X does on Chrstmas Eve. But never mind me, I´m an incurable romantic.

Btw, Merry Christmas! Und Prosit Neujahr.

Nils Gustaf

Sorry, but Glühwein here in Austria has nothing romantic at all (except in an alpine hut); the idea of serving it at Xmas eve seems just about as romantic as serving Foster's Lager.

Sorry once again, but this is not a disagreement about recipes, but definitely a clash of civilisations ... ;-)

M.

If the weather is especially severe, here are two very old US hot drinks of a little higher octane number.

Glogg: For each serving, place 1 dessert spoon of sugar, 2 cloves, small cinnamon stick, 4 unsalted almonds and one spoonful of raisins in a silver bowl with 2 ounces of Brandy. Ignite and stir until flame dies. Stir in 1 ounce of Sherry and serve in cups.

Hot Buttered Rum: Scald a mug or Old Fashioned glass. Put in 1 teaspoon of maple sugar, 1 slice of lemon studded with 6 cloves, 1 stick of cinnamon and a pinch of nutmeg. Pour in 2 ounces of gold label Rum, fill with boiling water and drop in a generous gob of unsalted butter. Carefully float a flaming tablespoon of Rum on top. If you can not find maple sugar, a medium or golden brown sugar will work fairly well.

The above directions come from The American Drink Book published in

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I tend to agree with you... we tried the more do-it-yourself approach last evening (sugar, cloves, cinnamon sticks, orange slices) with some homemade pinot noir, and also homemade pear, and the results were universally judged to be "pretty damned good". We'll be doing that again through the holidays (and beyond...)!

Bart

Hi Nils, Haven't tried the Gluhwein, but it sounds good. Closest I've come is a Midwest USA (Minnesota) concoction called "Glog". Kind of like Gluhwein, but with a few "high-test" additives. One glass puts you on the floor, 2 glasses put you in the Emergency room.

God Jul! Dick R. in the USA

You want a Dutch recipe:

You take 2 bottles of simpel red wine No need for an expensive one, just simpel red wine. I normaly take a simple Cotes du Rhone or a Roussillon.

For 1,5 liter (2 bottles), you take 2 oranges and one lemon. If you want to have more wine, than you need more oranges etc.

If you think, one bottle is enough, leave the lemon. But because it drinks like limonade - there is hardly no alcohol in it anymore, and if it is cold outside, you drink more, you can take about 1 bottle a person.

You put into each orange/lemon, 10 cloves. You put them into the wine, put 2 or 3 cinnamon rods, quite a lot of sugar (taste it now and then) and some vanilla sugar. You put that on your cooker but as low as possible. You leave it there for hours (3 or 4) You have to heat it as slowly as possible so that the fruit can come into the wine and the cloves and cinnamon aswell.. Don't boil it Enjoy it!

succes

Jenny

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Hi Jenny, Thanks for the recipe! Dick R. in the USA

I'd agree, given the Glühwein I've had in Austria.... Believe me, even the standard product is a rather different animal in Sweden... In fact, enormous quantities are consumed in November and December making "glögg" a top seller in yearly statistics... The Norwegians have nothing like that! Anders

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Of course, what you call 'glog' is what I call 'glögg' - from the verb 'glödga' i.e. making something white-hot. A god glögg sizzles down your intestines and makes itself comfortable in your tummy leaving the concentrated sweet and spicy taste in its track. Nearest comparison might be port on steroids :-) Anders

Hi Dick

Good Glühwein will not knock you dow because you have to put it for hours on your cooker. There will be hardly no alcohol left over

greetings

Jenny

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Yeah, I've seen readymixed bottles of this brew at IKEA's. Never dared to buy one - my Glühwein being Lafite in comparison with those ... ;-)

M.

Which probably has the same roots as the German "glühen" and the English "glow".

M.

That would not be accepted as Glühwein in Europe. Quite on the contrary, all recipies I have seen explicitly tell you to warm it up, but *never* to cook/boil it.

I don't know what you are talking about, but it's definitely not "Glühwein".

M.

See what I meant!

M.

Hi Jenny

Ian here, depsite the "from"

Then it's been over fortified.

Sorry Jenny, but in France (Vin chaud), the UK (mulled wine) and in Austria (Gluhwein) the wine is most definitely NOT simmered for hours. In principle, you steep spices, sugar and flavourings in_cold_ wine overnight, warm it to near simmering point _covered_ to prevent evaporation. and then just before serving, pour in brandy/rum/whatever to strengthen a bit.

By the way, in my experience, mulling is the only way of making a potable result from a wine that started out undrinkable. By the time you've soaked cinnamon, cloves orange and brown sugar (which is my personal preference) in the wine, the original faults - nay flavour - are well and truly masked.

All the best Ian (To reply by email PLEASE don't use "Reply to" but use my name at wanadoo.fr) Thanks.