Mulled Wine
Vin Chaud, Glögg
材料
手順
Simmer 3 cups water with, sugar, cloves, cinnamon sticks, and lemon peel in a stainless steel pot for 10 minutes. Add wine heat to a "coffee temperature" (DO NOT BOIL) then add the brandy.
ムルドワインは赤ワインをシナモン、クローブ、ナツメグ、オレンジピールなどのスパイスと一緒に加熱して作る伝統的な温かいフェスティブドリンクです。この飲み物はクリスマスマーケットでGlühwein（ドイツ語）やvin chaud（フランス語）など様々な名前でヨーロッパ全土で見られます。ワインに浸みたウォームスパイスは冬のウォームドリンクの代名詞となった複雑でアロマティックなプロファイルを作り出します。
History & Origins
Mulled wine has ancient roots dating back to the Romans, who heated wine with spices both for preservation and pleasure as they spread across cold northern Europe. By the medieval period it was widely consumed across the continent under various names, with Glögg becoming a Scandinavian Christmas tradition by the 18th century. The modern recipe has remained largely consistent for centuries, varying mainly in the choice of wine and the balance of spices.
Tasting Notes
Aroma: A warm and deeply inviting bouquet of cinnamon, cloves, and red wine with lemon zest and brandy warmth. Palate: Full-bodied with rich red fruit from the wine, warming spice from the cinnamon and cloves, bright citrus from the lemon peel, and a sweet brandy depth; the sugar rounds out the tannins. Finish: Long, warm, and spiced with a lingering cinnamon and clove echo.
Pro Tip
Heat the wine mixture gently to just below a simmer and never allow it to boil, as boiling will drive off the alcohol and diminish the wine's fruit character.
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