ISO Mulled Wine (Glogg) Info/Recipe
I want to make some mulled wine for a party this weekend and Im looking for some guidelines. Ive read a lot of recipes and dont really know where to start? The question I really want answered is: What kind of alcohol combination should I use? Just red wine? Add some Madeira? Port? Brandy? And what kind of red wine should I use?
Does anyone know if Cooks Illustrated has crafted a recipe for Mulled Wine?
Thanks,
Eli
ChefElias
Oct 25, 2005 04:23PM
My understanding from a Finnish Christmas party is that Glogg is fortified with vodka. (they weren't too picky about the wine)
OTOH, the bottle og Glogg mix I got at the Norwegian deli in Bay Ridge says just add wine.
I'd think that port or madeira would be wasted on this, as they have their own complexities.
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And mulled wine and glogg are very different from my experience sailing from Sweden to New York on the Swedish American Line. It took ten days in December with high seas and storms the whole way. I drank so much glogg that I couldn't even look at the stuff for about 20 years. The glogg they served on the ship was clearish and light colored. I don't know if folks ever make mulled wine with white wine but I've never seen it.
I wouldn't use fancy wine for mulling. I saw a U.K. site calling for cabernet...and stating "Bulgarian Cabernet Sauvignon would be ideal". I've used zinfandel and shiraz as well as the Oak Barrel's Red and Heitz grignolino (a little too rough).
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2 bottles wine
1 cup sugar
1/2 cup mixed mulling spice (or 2 Tbsp. each whole cloves, whole allspice, cinnamon chips and dried orange peel)
Put in a crockpot in the morning; mix a couple times throughout the day to make sure the sugar dissolves; serve in the evening.
I often substitute 750 mL of unsweetened apple cider for one of the bottles of wine, or just use 1.5 L of cider when I have people who don't drink coming.
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The catering company I work for served glogg which contained cabernet, beaugelais, port, cinnamon sticks, brown sugar and raisins.
It was very good and well received.
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most swedes add vodka or aquavit (say about 4 shots per bottle of any dry red wine). as far as the spicing goes, any combination of the following is used in sweden, where they also almost add a bit of sugar as well. they also traditionally garnish it with slivered almonds, and serve it with pepparkakor (gingersnaps):
--cloves
--cardamom
--cinnamon
--allspice
--chunk of fresh ginger
--bits of citrus peel
cheers,
tuqueboy
(who used to live in sweden and has a glogg party every december)
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Yeah, slivered almonds too.
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Here are our fave Swedish glogg & mulled wine recipes:
GLOGG
1 bottle aquavit or gin
2 bottles inexpensive but pleasant burgundy
3/4 c raisins
2 coins of fresh ginger
1/2-3/4 c sugar
1 T cardamom seeds
1/2 t whole cloves
3.5" piece cinn stick
1 small strip of lemon peel
1 c whole, blanched almonds
Combine 1/2 aquavit and all of the wine in a pot with raisins, ginger, & sugar. Put spices in cheesecloth and seal. Add to pot.
Cover and bring to almost boiling, then simmer 30 min. Add other 1/2 of aquavit. Remove from stove and light a match and touch flame to glogg. Ladle warm glogg into mugs or punch cups, adding a few almonds to each serving. Serve each mug with a little spoon for the raisins & almonds.
MULLED WINE
1 bottle burgundy
2 c water
2 c orange juice
4 T sugar
1 cinn stick
1 t ground coriander
1 t whole cloves
2 c brandy
In a pot, combine all ingredients except brandy. Heat for 20 minutes on moderate heat-don't allow to boil. Add brandy and serve in cups.
ALSO- A German white wine Gluehwein can be made from an infusion of riesling with ginger, grapefruit peel, honey, cloves, mace.
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I just tried something very similar to this, except I added some chocolate chips to the mix! Just enough for a nice chocolate undercurrent! Not traditional, but I recommend you give it a try.
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