We celebrate another culinary masterpiece with national mulled wine day. That perfect spiced winter warmer, red wine, heated and fortified with spices such as nutmeg, cloves along with fruit for a touch of sweetness.
History Of Mulled Wine
Ancient Rome, like many modern things, is where the first records appear of spiced wine. As the Romans rampaged across Europe they spread many of their customs and culinary delights throughout the empire.
The first mention in a cookbook is found in the Forme of Cury. Dated as far back as 1390, this English medieval cookbook list red wine and sugar, combined with cinnamon, nutmeg, pepper, ginger, cardamom and cloves. Pretty much the same recipe we are still using today.
Attributed to the Chief Master Cooks of King Richard II, the book contains an extensive collection of recipes from medieval times, the books states it is intended to teach cooking for both common dishes as well as banquet dishes.
Glogg and Gluhwein
Most European countries have a similar concoction. The Germans drink Gluhwein, roughly translated as Glow Wine. They also offer a more spectacular example called Fuerzangenbowle, which adds a rum soaked sugarloaf that is set ablaze and then dripped into the drink.
Our Nordic cousins have the quirkily names Glogg. Usually served with ginger biscuits during the colder winter months.
Mulled Wine Recipe
1 Bottle Red Wine
2 Cinnamon Sticks
4 Tablespoons Sugar
1 Dessert Spoon Allspice
1 Dessert Spoon Whole Cloves
4 Tablespoons Brandy
Orange & Lemon Rind
Over a medium heat combine the wine, cloves, allspice, cinnamon, orange and lemon rind. Heat gently but don’t boil.
Stir in sugar and add brandy. Keep warm on low heat to infuse the flavours into the wine. Serve in mugs or hot glasses
Of course if you don’t fancy the hassle of making it yourself, you could always hire a mulled wine service from us.