Gluehwein
Glühwein
Malzemeler
Talimatlar
Boil sugar and spices in water, leave in the water for 30 minutes. Strain the spiced water and mix with the wine. Heat slowly until short of boiling temperature. (To remove alcohol, let it boil for a while.) You may add lemon or orange juice to taste. Serve in irish coffee cup.
Glühwein is a traditional German and Austrian warm spiced wine, made by simmering red wine with water, sugar, cinnamon, cloves, and lemon peel to infuse the wine with warming winter spices. It is the defining drink of Central European Christmas markets and winter festivals, served in distinctive mugs that retain heat. The recipe may be prepared non-alcoholic by boiling off the alcohol.
History & Origins
Glühwein has roots in ancient Roman mulled wine traditions and was refined in medieval Central Europe as a warming winter beverage. The word 'Glühwein' literally means 'glow wine' in German, referring to the warmth it imparts. It became institutionalized as a Christmas market drink in Germany and Austria in the 18th and 19th centuries and today remains one of the most recognized seasonal beverages in the German-speaking world.
Tasting Notes
Aroma: warm cinnamon and cloves, mulled red wine fruit, and a bright lemon citrus note. Palate: spiced and warming with the red wine's dried fruit character enriched by cinnamon, cloves, and lemon, and balanced by the sweetness of the added sugar. Finish: warming, spiced, and gently sweet with lingering cinnamon and wine fruit.
Pro Tip
Heat the wine gently and never allow it to boil if you wish to retain the alcohol — a temperature of 70°C is ideal for both flavor extraction and alcohol preservation.
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