Vin Chaud

날이 많이 쌀쌀해졌지요. 뜨거운 와인이 생각나는 시즌입니다. 지난 번 유비컴 출장 때 오스트리아에서 Gluehwein을 찾았더니 아직은 이른 철이라 10월 말은 되어야 팔기 시작한다는군요. 아쉬웠습니다. 작년에는 집에서 간단하게 레드와인, 계피, 오렌지 필.. 정도만 갖고 만들어보았었는데, 생각보다 꽤 괜찮았습니다. 값싼 몇 천원짜리 와인을 사용해도 문제없고 말이지요.

레서피를 찾아보았습니다.



Vin chaud (Mulled Wine) is a favorite holiday drink in the Christmas markets and snowy villages of France and Germany, where it’s known as Gluehwein. Many recipes exist, some adding brandy or porto to the final product, some use lemon juice instead of orange juice, and some suggest more sugar than others for a sweeter drink. Recently, one version I had contained raisins and almonds pleasantly swirling in my cup, for added crunch. What follows is my own personal favorite recipe, combining several different methods and composed after a few seasons of trial and error.

Vin Chaud.

1 bottle of red wine (I like to use beaujolais nouveau, which is still often sitting in the markets at this time of year, or else a bottle of burgundy works well, or merlot.)
60 grams brown sugar
1/2 tsp cloves
1/2 tsp nutmeg (preferably freshly ground
1 cinnamon stick, broken in half
1 bay leaf
Juice of half an orange or tangerine
Peel of half an orange or tangerine
Pour the wine into a non-reactive saucepan and put on low heat. Cut the peel off the orange and using a mallet or the back of a knife, lightly pound the peel to release the oils. Add to the wine. Add the juice, sugar, spices, and stir. Let simmer for at least 20 minutes, until the wine is infused with the spices. Strain into mugs or irish coffee glasses and serve hot with a cinnamon stick and a slice of orange floating on top if you so desire. Just the thing after a long day on the slopes or while strolling through the christmas market…