Olan Giech
23rd Dec 2004, 11:36
Or Gluvine(sp) or Vin Brulle'.
You know it's been brass monkey weather for a couple of months and I can't believe that I haven't put a recipe up for it. However, here is my most commonly used recipe.
2 litres of red wine
400gm sugar
1/5th of nutmeg (freshly ground)
2 Sticks of cinamon
1 Mandarin
6 cloves
Wine in the pan. When choosing the wine I try to go for a reasonable Chianti, no point is spending dosh on an expensive aromatic wine as it will be fairly aromatic from the spices. Then again, no cheap plonk either, don't want your guests grimacing from the Plonk alla Vinegar.
Chuck in the sugar, nutmeg and cinamon, and take a large chunk of the mandarin skin in which you stick the cloves, chuck this in too.
*Very Important Bit*
Do Not Boil!
Gentle simmer, or not quite even that. Very gently, very low flame, heat the wine till it starts to gently steam. About twenty minutes on the lowest gas setting on a medium ring. If you boil the wine, you'll lose the alcohol, and bitter the taste.
You can keep topping it up with more wine in the pan and ofcourse adding more sugar to taste, as more friends arrive.
For me, Vin Brulle' is an important part of every winter. It makes such a great welcome when guests arrive from the cold and are handed a large mug of hot mulled wine.
You know it's been brass monkey weather for a couple of months and I can't believe that I haven't put a recipe up for it. However, here is my most commonly used recipe.
2 litres of red wine
400gm sugar
1/5th of nutmeg (freshly ground)
2 Sticks of cinamon
1 Mandarin
6 cloves
Wine in the pan. When choosing the wine I try to go for a reasonable Chianti, no point is spending dosh on an expensive aromatic wine as it will be fairly aromatic from the spices. Then again, no cheap plonk either, don't want your guests grimacing from the Plonk alla Vinegar.
Chuck in the sugar, nutmeg and cinamon, and take a large chunk of the mandarin skin in which you stick the cloves, chuck this in too.
*Very Important Bit*
Do Not Boil!
Gentle simmer, or not quite even that. Very gently, very low flame, heat the wine till it starts to gently steam. About twenty minutes on the lowest gas setting on a medium ring. If you boil the wine, you'll lose the alcohol, and bitter the taste.
You can keep topping it up with more wine in the pan and ofcourse adding more sugar to taste, as more friends arrive.
For me, Vin Brulle' is an important part of every winter. It makes such a great welcome when guests arrive from the cold and are handed a large mug of hot mulled wine.