Glühwein

glühwein

Speaking of glühwein…

Have you ever wondered what to do with your less than wonderful wines that are sitting on your rack? Stuck in the middle of the Holiday Season with nothing to do?

Friends, do I have a solution for you!

During the Middle Age, wine was popular and was even cultivated in what is now Southern Germany. It became so popular that wineries grew forth in areas as far north as Hamburg. The wines in the area were not what one would call — well, good, I suppose. Some of them could only be made drinkable by adding some spices and heating them.

If you wish to make the below recipe, it is quite okay to use a lower than average wine. I’d still stay away from the Ripple, but those that fall on the lower end of the scoring scales that are out there will do nicely. Add honey or sugar to taste, and you’re on your way. It’s a decent brew, but I have to admit to not finishing my cup.

  • 2 1/2 cups water
  • 3 teaspoons Loose leaf Darjeeling Tea
  • 2 bottles red wine
  • 1 teaspoon ground cinnamon
  • 10 cloves
  • Juice of 1/2 orange
  • zest of 1/2 orange
  • Juice of 1/2 lemon
  • 1 teaspoon vanilla
  • 3/4 cup clover honey

Heat the water, as you will be making some tea. Bring it to a boil. Pour into a small bowl along with the three teaspoons of tea leaves. Allow to steep for 5 minutes. Then pour into a large sauce pan.

Pour in the red wine and all of the other ingredients into the ted, except the honey. Place over low heat and bring to a simmer (185 degrees F). Allow to simmer for 1-2 hours. Add the honey at the end.

Ladle in a mug and serve with a slice of orange.

Serves 8

 


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