As Christmas rolls around, we say goodbye to the year newly past and toast to the promise of new beginnings. And what better to do this with than a traditional Yuletide drink to warm the belly and the soul?
For centuries, traditional mulled wine and its many variants were drunk in Europe to stave off the biting winter winds. We talk to group executive chef Wolfgang Ranner of German restaurant chain Brotzeit about why he has such fond memories of this festive drink, plus his own mulled wine recipe—or glühwein, as he calls it.
Traditional glühwein (‘glow’ or mulled wine)
Makes 800ml or 4 glasses
A red mulled wine, usually served hot and consumed during winter for warmth.
750ml dry red wine
1 cup water
1 lemon, sliced*
2 oranges, sliced*
1 cinnamon stick
5 cloves
2 star anises
50g white sugar**
2 berry teabags
30ml dark rum †
This story is from the December 2017 edition of WINE&DINE.
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This story is from the December 2017 edition of WINE&DINE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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