Glühwein is a German word which, when directly translated, befittingly means "glow wine." It is a warm, sweet, spiced wine traditionally served at Christmas markets in some areas of central Europe. It is a joy to drink during quiet winter nights - or rowdy ones, if you will.
Goes well with gingerbread.
An extremely easy and adaptable recipe, there are unlimited ways to cook this up. Here is mine, derived from two winters' worth of trial and error. Do modify the ingredients list to suit your tastes.
1 750ml bottle dry red wine, such as Cabernet Sauvignon, Pinot Noir or Shiraz. 1 to 2 cinnamon sticks 3 to 10 cloves 1 lemon; both juice and rind 1 or 2 oranges, sliced 2 tbsp honey 1/3 cup sugar
A splash of port or brandy, if you're after a more serious drink.
1. Combine everything in a pot and put it on the stove on low heat. For ease of serving later on, you may want to place the spices and lemon rind into a tea strainer.
2. Be sure never to let the mixture boil, as this will get rid of the alcohol content. Let it infuse for at least 50 minutes, stirring regularly.
3. Pre-heat some mugs or glasses by pouring hot water into and out of them. Serve the wine hot with a slice of orange.
Perfect time of year for this! I spent a week in Germany in the lead-up to Christmas last year and tried a few different varieties of gluhwein at the Christmas markets. It was a great way to warm up when the temperature was hovering around the minus six mark!
By Tim Falk - senior reviewer Wednesday, 25th of May @ 12:14 am