Sunday, February 7, 2010

Glühwein (a.k.a. Gluhwein, Gluvine or Hot Mulled Spiced Wine)

Here is one way to take away some of the winter chill. Make some Glühwein (a.k.a. Gluhwein, Gluvine or Hot Mulled Spiced Wine). The first time I tasted Glühwein was at a German Christmas market in Esslingen, Germany. Yep, I had the real deal, and wow, was it good. The Heavens opened up; I heard trumpets sounding - just kidding. But seriously, I don't understand why this is not more popular in the United States. So many people enjoy a nice cool glass of Sangria on a hot summer night, so why don't we like a nice warm mug of Hot Mulled Spiced Wine on a cold winter night? Is it possible that people just don't know about this tasty treat? Maybe, if more restaurants offered it on their menus, more people would know about it. Well, I will do my part to help "get the word out" regarding this tasty beverage with this blog post. Impressive, huh?



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Glühwein
2 Tablespoons of mulling spice (example MySpiceSage)
4 Cups of red wine (Cabernet Sauvignon, Merlot, or Burgundy)
1/3 - 1/2 Cups of sugar - to taste

1) Place the mulling spice in a tea infuser or cheesecloth.




2) Pour wine in a pot (or crockpot) and add sugar





3) Bring to a soft boil. Reduce heat and simmer gently for 15 to 20 minutes.





4) Remove spices and serve in mugs. Goes well with Potato Pancakes (also served at the German Christmas market)



So, what does a German Christmas market look like?
Here is a view from the top of the steps looking down into a sea of people and booths/stalls.




Check out the displays of chocolate and candy as I have never seen before.



Foodie friends look closely at the halved pears dipped in chocolate and decorated - too cute!




And, what German Christmas market would be complete without ginger bread?
Think Hansel and Gretel;-)


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4 comments:

  1. I had never had this drink before but sounds great. I. have German heritage mixed with the Irish. I'm thinking of using the optional Rum or Spice Brandy too the mixture to give it the proper Irish Kick. I have the spices already. What I was curious about is the wines recommended. Which one Merlot or Cabernet Sauvignon?
    I love both wines meself.

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  2. Irish,

    I love your idea to kick it up a notch "Irish Style." I'll have to try that sometime. I add brandy to sangria so why not? When it comes to a type of wine, honestly, I mostly use "cheap" wine. I've used everything from Two Buck Chuck to anything that costs less than $7.00. More often than not, it is usually Merlot. Because of everything added - spices, sugar, etc. no matter what you buy - it will be good! In my opinion, we should save the more expensive wine to drink and enjoy as is, out of the bottle! Hope that helps.

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  3. Hi Foodie:
    I did answer you and thank you. I guess my browser was acting up again. So Again I thank you for your advice on the Gluhwein. I heard about it and went and researched how it was made, but couldn't find whether or not to use Cabernet or Merlot. You answered this. I also in addition to adding Brandy or Spiced rum found you garnish the Gluhwein with mint leaves.
    All the best,
    Irish.

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  4. Just back from the Christmas festivals (Christkinderfestival) in Munich and Salzburg. If someone is looking for a winter vacation, this is a must do! They're still serving the mulled wine at the festivals, and we're now going to make it for our guests in the cold Idaho mountains. Thanks for the postings.

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