Ingredients and recipe for mulled wine, a very easy drink to make, very fragrant and perfect to serve on the coldest days.
Mulled wine, also known as mulled vine or burnt wine , is a hot and spicy drink made with a red wine base and enjoyed hot . This recipe is typical of some central European countries in the mountainous areas of Italy and is prepared in the cold season. With its unmistakable spicy notes, this hot wine is always present at Christmas time, during outdoor markets and in winter village festivals (often accompanied by a good slice of panettone ).
How is mulled wine made?
- First of all wash the orange and lemon well, dry them then peel them with the help of a potato peeler, being careful not to cut even the most bitter white part.
- Pour the sugar into a pan, add the cloves, juniper, cinnamon, star anise, a pinch of nutmeg and citrus peel.
- Add the wine, mix well and put on the stove. Bring to a boil and at this point continue cooking over medium heat for 5 minutes , making sure that the sugar dissolves completely.
- Bring a flame to the wine and let the wine catch fire. Wait until the flame is completely extinguished.
- Turn off the heat, filter the liquid from the rest of the ingredients and distribute the wine in glasses or cups. Serve it hot!
Another typical recipe not to be missed is that of sabadoni with cooked wine .
Which spices for mulled wine and which red wine to use to prepare it
To prepare the mulled wine you need a good wine such as Teroldego, Sangiovese or Pinot Nero. Like all typical recipes, of course, there are different variations. First of all, the wine changes according to the region of origin. In some areas of the Veneto, in fact, it is also prepared with some types of white wine such as Chardonnay or Sauvignon Blanc. This white mulled wine is certainly less balsamic than the red one, but it is definitely worth trying at least once even if many purists can’t conceive it with the white quality of wine (it almost seems to be talking about sangria !).
Also from a spice standpoint, the list is not limited. In addition to the traditional ingredients used in the preparation of mulled wine, in fact, there are also those who add slices of apple, ginger or cardamom. Not only that, you can also omit the star anise if it is not to your taste and play with all the other spices supplied. Nutmeg will greatly change the final taste of the drink , so we suggest you do not overdo it and balance the quantity well (you can always add it in preparation if it is not enough). To make it more balsamic you can also add some honey (acacia, chestnut, etc. you decide with which scents but remember to reduce the sugar dose in this case).
The origin of mulled wine and its variants
If you think it is a recent or modern recipe… you are wrong! Already in Ancient Rome the gastronome and writer Marco Gavio Apicius spoke of a drink called conditum paradoxum : heated wine, sweetened with honey and dates and flavored with pepper, saffron and nard leaves.
Taking a leap forward, in the Middle Ages we find traces of hypocras (also called claret or piment ), a wine drunk cold but enriched with medicinal herbs, born from an idea of the Greek doctor Hippocrates.
Throughout Europe, then, we find the custom of enriching wine with spices and aromatic plants and serving it hot. In Sweden, for example, glögg is strong: a mix of red wine, cognac, sugar, star anise, cardamom, cinnamon, cloves, ginger, nutmeg, orange, raisins and almonds to drink hot. In Germany gluhwein (red wine, cardamom, cloves, bay leaf , cinnamon and citrus peel) is drunk, in France vin chaud (which involves the addition of cognac) and in England mulled wine (wine, orange, lemon, cinnamon, nutmeg, fennel seeds, star anise, cloves, cardamom and ginger).
Riproduzione riservata © - WT
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