1.wine heated with sugar and spices and often citrus fruit
definition of Wikipedia
vin (sang du Christ) (fr)[Symbolise]
mulled wine (n.)
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1961.-TO MULL WINE.
INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.
Glühwein (roughly, "glow-wine," from the hot irons once used for mulling) is popular in German- and Dutch-speaking countries and in the region of Alsace in France. It is a traditional beverage that is offered during the Christmas holidays. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, star aniseed, citrus, and sugar. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in Germany.
Glühwein is sometimes drunk "mit Schuss" (with a shot), which means that rum or some other liquor has been added.
Feuerzangenbowle is also quite popular in Germany. It has the same recipe as Glühwein, but for this drink a rum-soaked sugarloaf is set on fire and allowed to drip into wine.
The oldest documented Glühwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes. This gold-plated lockable silver tankard is dated at about 1420.
Glögg, gløgg, and similar words are the terms used for mulled wine in the Nordic countries (sometimes misspelled as glog or glug): glögg in Swedish and Icelandic, gløgg in Norwegian and Danish, and glögi in Estonian and Finnish. Non-alcoholic glögg can be bought ready-made or prepared with fruit juices instead of wine. The main classic ingredients (of alcoholic glögg) are red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange, and optionally also stronger spirits such as vodka, akvavit, or brandy. In all Scandinavia, glögg spice extract and ready-mixed spices can be purchased in grocery stores. To prepare glögg, spices and/or spice extract are mixed into the wine, which is then heated to 60-70 °C (140-158 °F). When preparing homemade glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. Ready-made wine glögg is normally sold at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form. Glögg is generally served with raisins, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season.
In Sweden, ginger bread and lussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are typically served. It is also traditionally served at Julbord, the Christmas buffet. In Denmark, gløgg pairings typically include æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. In Norway, gløgg is paired with rice pudding (Norwegian: riskrem) are common. In such cases, the word graut-/grøtfest is more precise, taking the name from the rice pudding which is served as a course. Typically, gløgg is drunk before eating the rice pudding, which is often served with cold, red cordial (saus).
Glögg recipes vary widely; variations with white wine or sweet wine such as Port or Madeira, or spirits such as brandy or whisky are also popular. Glögg can also be made without alcohol by replacing the wine with fruit or berry juices (often blackcurrant) or by boiling the glögg to evaporate the alcohol. Glögg is similar in taste to modern Wassail or mulled cider.
In France, vin chaud ("hot wine") typically consists of cheap red wine mixed with sugar, cinnamon, and lemon. It must be not too sweet.
In Bulgaria, it is called greyano vino (Bulgarian: греяно вино) ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples and/or citrus fruits, such as lemon or oranges, can be added.
In Bosnia and Herzegovina, Croatia, Montenegro, Slovenia and Serbia, kuhano vino/kuvano vino/кувано вино ("cooked wine"), is made from red wine and various combinations of nutmeg, cloves, cinnamon, sugar and orange zest, often served with slices of orange or lemon.
In the south and southeast of Brazil, where a large amount of European descendants live, it is called quentão or vinho quente ("hot wine"). It is typically made with red wine, cachaça, cinnamon sticks and cloves. It is served as part of the Festa Junina, celebrated during winter in the month of June.
In Italy, mulled wine is typical in the northern part of the country and is called vin brulé ("burnt wine"), using a French expression.
In Poland, grzane wino ("heated wine") is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "grzane piwo" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.
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