The autumnal months serve as a natural paradigm shift. The temperature drops, the days shorten, and the leaves saturate with amber and deep crimson. The very flavors of the season change. What were once cool fruits shift to warm spice and food itself takes on a heavy, earthen quality. Even the drinks take on a warming quality, including wine.
Mulled wine is a classic beverage served during the winter and fall months, especially around the holidays. European in nature and stretching back into medieval times, mulled wine has traversed cultures and carries a couple dozen different names, depending on who you ask. There are several varieties and variations to the drink, though most carry the same basic elements. Generally speaking, mulled wines use either a red or white wine base. Beyond that, recipes generally call for adding orange or apple zest along with various amalgamations of wintry herbs and spices, including nutmeg, cloves, sugar, cinnamon, lemon, or other juices or beverages such as brandy or rum.
In the more northern European regions, Glogg is a popular traditional drink. Glogg, a cousin of mulled wine, is also served with red or white wine, though other fruit juices can be used in the concoction. Furthermore, Glogg may also be made from much stronger spirits such as brandy, rum, or more popularly, vodka. Again, this beverage is served hot for the best tastes.
Interested in cooking up a warm wine this holiday season? Here are some nifty recipes for mulled and spiced wine:
http://www.mulledwinerecipe.com/ - A great website for all things mulled wine.
http://homecooking.about.com - A traditional Swedish Glogg.
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