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Subject: Re: mulled wine
From: Kent Garber
Posted: Fri Dec 14. 2001, 00:46 UTC
Followup to: "mulled wine"  by rustykillick  (Thu Dec 13. 2001, 22:47 UTC)
Your Nan is correct. Any red wine will do, because the taste is altered, 
considerably.

http://www.thewineman.com/mulled_ns.htm

Mulled Wine Recipe   

Coming up with something unique to serve your guests over the holidays can be 
a challenge, especially when it comes to concoctions to stave off the chilling 
bite of winter. Of all the options, mulled wine is a favorite. It's a classic 
wine-based drink that can be easily made ahead of time and served by the glass 
when family and friends pop over. Remember that as with any recipe the real 
fun is in the interpretation so feel free to take the notes and add or create 
your own version. Don't forget to record the plans for your final concoction 
because once your guests take a sip they'll be dying to know how to make it 
themselves.  

The history of Mulled wines date back to medieval times where these wines were 
named after the physician Hippocrates and called Ypocras or Hipocris. Thought 
to be very healthy, considering wine at the time being more sanitary than 
drinking water, these heated drinks probably did sustain their health through 
the cold winter months..  

Before you get started there are a few mulled wine rules.  

1. Any red wine will do, but you don't have to spend much money, after all  
you're going to alter the taste considerably. Try a wine from Portugal, Spain, 
Hungary Italy, or Chile. The one thing they typically have in common is a deep 
full fruit flavor and lots of rustic structure - perfect for mulling.  

Try your favorite red or,  

Portugal's Caves Alianca Bairrada Reserva $9.40 (R/D/G)  
Spain's Gandia Winery - Merlot $10.98 (R/D/G) 
Italy's Lungarotti - Cabernet Sauvignon $12.74 (R/D/PW)  
Hungary's Szekszardi Voros $8.16 (R/D/G)  
2. Never let the wine boil. If it's boiled it's spoiled. The flavor of the 
wine/spice combination will deteriorate if the mixture reaches the boiling 
point, so keep an eye on the stove. Actually, microwaving mulled wine by the 
glass or mug full is a better choice. The microwave process concentrates the 
flavor elements that can dissipate when mulled wine is made on the stove in an 
open-mouthed pot, back into the drink. I usually find that one-minute on high 
heat works best but get there in 20-second increments to ensure the mulled 
wine doesn't reach the boiling point. 
3. Sugar in included in my ingredients list, because some find that added 
sugar soothes the tangy flavor the mulled wine can express after being warmed 
up. Some prefer diluting the mulled wine with herbal or citrus tea. Tea 
(especially citrus or herbal oriented varieties) not only softens the flavor 
but it adds subtle elements that the mulled wine doesn't have on its own. If 
tea or sugar isn't to your liking try balancing the flavor by adding a little 
water to the blend before pouring.  

4. One last thing. Since it's the holidays a candy cane as a garnish not only 
adds a nice peppermint flavor to the mulled wine, it looks terrific and really 
evokes the liquid personality of the season.  

A Modern yet Traditional Mulled Wine Recipe:
  
2 lemons  
2 oranges  
1 - 750 ml bottle of medium, to full, bodied red wine  Nutmeg (to taste)  
Cloves (to taste)  
1 oz brandy or Cognac (or to taste)  
1 cup (250 ml) granulated sugar (optional)  
Herbal or citrus influenced tea (optional but excellent)  
Water (optional softener instead of tea)  
4 large cinnamon sticks  
4 candy canes  

Instructions for making four large portions 
-Cut lemons and oranges into slices.  
-Pour the red wine into saucepan and gradually heat. 
-Add fruit slices, nutmeg, cloves and brandy. 
-Keep an eye on the mixture and wait until it becomes hot to the touch. 
-At this point you could blend in sugar or water (if desired). 
-Pour into glasses/mugs and add tea (to taste). 
-Garnish with cinnamon stick and candy cane.  

Serve

As mentioned earlier, premixing the ingredients and microwaving it by the 
glass/mug full is just as easy.  

If you're keen on a holiday oriented drink that isn't served warm why not try 
Ginger Wine. It has roots planted firmly in the Victorian Era and has a 
wonderful ginger essence that is as tasty as it is familiar.  

Scotland's Hutchingson's Ginger Wine $12.36


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