Mulled Wine
Vin Chaud, Glögg
재료
조리법
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.
멀드 와인은 붉은 와인을 계피, 정향, 육두구, 오렌지 껍질 같은 향신료와 함께 끓여 만든 전통 따뜻한 명절 음료입니다. 이 음료는 크리스마스 마켓에서 Glühwein(독일어)이나 vin chaud(프랑스어) 등 다양한 이름으로 유럽 전역에서 발견됩니다. 와인에 스며든 따뜻한 향신료는 겨울철 따뜻한 음료의 동의어가 된 복잡하고 방향성 높은 프로파일을 만들어냅니다.
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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