Mulled wine: we warm the body and soul
Mulled wine - him. gluhende wein is a blazing wine, just a modern designation of a drink with a rich history, which dates back to a time when the ancient Romans began to mix wine with seasonings to better preserve it and impart a “noble” taste. In a 2000-year-old culinary book written by the Roman citizen Alitsitsom, one can find descriptions of the preparation of a drink made from wine with the addition of cinnamon, cloves, thyme, coriander and bay leaf. At that time, spices were very expensive, and only a few inhabitants of Rome could afford such a wine. In the cookbooks of the 16th century, recipes for the preparation of mulled wine based on Bordeaux and claret are beginning to occur. As the main components are mentioned honey, cinnamon, cardamom and galingal grass.Over time, the basis of the mulled wine recipe crystallized and acquired exactly the framework in which the modern hot drink is being prepared.
The basis of any mulled wine is dry red wine(preferably ordinary and inexpensive)water, sugar, nutmeg, cloves.Of course, the preparation of mulled wine does not limit the list of spices, and often it includes: lemon, orange or their peel, dried fruit, cinnamon, star anise, pepper, anise, honey, apple slices and various fruit juices.
The main charm of making mulled wine is that with just a few rules you can endlessly experiment with additives, wines and ways to make it. This drink encourages the most unexpected ideas, as long as you feel the properties of the components and present them in a future drink.
Mulled wine is cooked very easily, but does not tolerate haste or inattention. Just 10-15 minutes and the drink is ready. So, first of all you need wine. Its number determines the number of persons or personal needs. Do not try to do too much: if 1-2 glasses will benefit - they will warm and cheer up, then 3-4 can already bring fatigue and morning headache. The simplest table wine is best suited.If you get bored with his usual taste, try adding a little brandy, brandy or rum. Water is also important, but it should be a bit - about a glass for every liter of wine.
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Spices in each case are selected individually, but there is a generally accepted set, without which no mulled wine can do. itsugar, cloves and cinnamon. In addition to them, cardamom, anise, honey, red and black peppercorns, nutmeg, slices of dried orange, lemon or apple can be added to mulled wine (in general, you can add a variety of dried fruits). Some of these components are interchangeable, for example, cardamom can be replaced by a citrus part, because cardamom has a lemon-eucalyptus flavor. Ginger, giving the sharpness and tartness of the drink, you can replace the peppers (in small quantities). Allowed to add to the drink pieces of fresh fruit and citrus. If the wine is dry, add sugar or honey. The latter is best mixed into the drink at the very end of cooking. Spices in mulled wine perform the role of complementing the aroma of wine substances, so it is important not to score a wine aroma, but to add, create a whole composition.
The most important element in the preparation of mulled wine isheating temperature, or rather, the temperature of cooking. The basic principle is todo not let the drink boiland even just warm up above the required temperature. Optimum temperature for mulled wine70 ° Cperhaps a little more. Do not overreach mulled wine, do not bring it to "pre-boiling", it is better to underexter a little.
The main procedure:1. A clove and nutmeg are poured into a Turk, some water is poured (a glass or less) and cooked for about a minute. Then the decoction is infused for about 10 minutes. 2. In a refractory glass or ceramic dish (avoid metal), wine is poured in and put on fire. In the already heated wine pours the contents of the Turks, but without sediment. Everything is mixed, sugar is added and mixed again. 3. Then you can add the remaining components and then bring to a low temperature to the desired temperature (70 ° C) and pour it hot in cups or glasses.
Achieve a more intense taste of the drink in several ways: either for a very long time to heat over low heat,either heat quickly enough and let it brew, while not allowing to cool, or make a more saturated syrup from spices, cooking and insisting it in the Turk a little longer. If you prefer fast heating and infusion, then keep in mind that the white part in citrus slices gives bitterness during prolonged infusion, so it makes more sense to use only zest.
Mulled wine should be drunk immediately, without letting the drink cool: cooled down will certainly disappoint you with a lack of taste and aroma. Do not reheat mulled wine again - unfortunately, all the magic of a fresh drink during the secondary warming up completely disappears.
Serving mulled wine is best in high and narrow glass cups or glasses, but can be poured into ceramic cups, as they did in the old days. As an appetizer, you can serve dry biscuits, a piece of charlotte or other cake, fruit. In Holland, it is customary to serve puffs or donuts to the strong drink, in Germany - cakes. In general, snacks give the same freedom to improvise as the drink itself.
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