With all the disadvantages of the coldest time of the year - the need to wrap up, buried in snowdrifts, and the danger to stretch out on the ice - winter has obvious advantages. Among the latter - an endless series of winter holidays, which, according to Irina Mac, can not do without mulled wine!
Breathe in the smell of pungent clove, sip wine-red brew that is not enough that the hot - and even intoxicating that can revive - and frost does not seem so scary! Not without reason in German mulled wine, also known as Gluhwein, or Gluhende Wein, - glowing wine. It burns within us. To paraphrase venechkom, say, mulled wine that warms the limbs and revives the soul. How to reach this state? Write down the recipe!
You will need a dry red wine. In an extreme case, semi-dry. You can, of course, and white - white mulled wine is also good, but not so beautiful. The main thing is not to listen to those who advise you to use Cagor or port for this purpose - you can find a better use for port wine. Regarding the choice of wine: you shouldn’t, of course, spend money on the grand reserve, but the lousy is no good here, although there is surely some ignoramus who will convince you that once the wine is boiling, the quality of the main ingredient does not matter at the output. In fact, the wine in mulled wine is brought to high temperatures (about 80 degrees), but in no case does not boil. This is the main taboo in mulled wine - the wine is only heated. But in all that concerns the fortress, fruit ingredients, spices, improvisation is possible.
According to the classical low-alcohol recipe in a glass of boiling water is necessary to dissolve the spices, a couple of tablespoons of sugar, boil for a minute and then mix with the already hot wine. There also throw fruit, lemon zest, and then all quickly remove from heat. And you can take the water a little more, boil in a saucepan with the already sliced fruit, a couple of minutes to boil, then by paying off the burner, hold the fruit broth, covered, to the present, and only then connect it to the hot wine and even a little hold on the fire, without departing from the plate for a moment.
Regarding spices: cloves is considered an optional component, but I, for one, can not imagine how mulled wine can smell cloves, so drop a few stars in the pan. And the main spice in mulled wine is cinnamon. However, we need exactly chopsticks, not powder, and this, by the way, applies to all spices. Very much to the place in mulled wine anise and ginger, some like to throw there two or three peas allspice, which in this drink is also appropriate, but in the form of peas. Ground spices will make mulled wine cloudy, and it will not be so pleasant to drink.
Sugar is better to take the brown (on a bottle of wine - two or three tablespoons), although you can replace it with honey. If the fruit is in short supply, one orange on the bottle is enough - you need to cut the rind from it, rather finely chop it and throw in a pan, then add the pulp divided into segments. But if the fruit in there, do not limit yourself in choosing. Very tasty put into the mulled wine and even an apple, and lemon zest and cranberries, and even prunes.
Those who do not have enough of the fortress, can add to a glass of mulled wine or half a cup of rum (brandy). Cognac in mulled wine, by the way, is great friends with coffee. It should be a lot - about a half cup: a few cups of espresso or just brewed coffee grounds without connect with a bottle of wine and a glass of cognac incomplete, Stir in half a cup of sugar, how to warm up at the fire, and drink to your health!
Yes, I was not mistaken: mulled wine in winter is always a blessing. It is only necessary to stock up on transparent cups to please you not only the taste, but also the color.