Mulled Wine
Vin Chaud, Glögg
原料
调制步骤
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.
热香料酒是一种传统的温热节日饮品，通过将红酒与肉桂、丁香、肉豆蔻和橙皮等香料一起加热制成。这种饮品在圣诞市集上以各种名称在欧洲各地都能见到，德语称为Glühwein，法语称为vin chaud。浸入葡萄酒的温热香料创造出一种复杂而芳香的风味，已成为冬季热饮的代名词。
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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