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+--- Thread: Gluehwein (/thread-16784.html)
- jmbaus - 12-08-2000
I used to live in Germany and one of my favorite memories during this holiday season is of the smell and taste of Gluehwein (spiced red wine) at the Christkindlesmarkt in Munich. I have found recipes to make Gluehwein but do not know which type of Red wine would be best suited for it. Do you have any suggestions?
- Drew - 12-08-2000
Hi, jmbaus, and welcome. Nice to see someone elso on this board so close to home.
I've had Gluehwein several times, as an after snow drink, and it is nice this time of year with family and as an open house drink. I found this recipe on the internet and of interest is the last statement which says to make Christkindlesmarkt-Gluehwein use blueberry wine. I would not use a fine wine but rather a good cheap to moderate priced, no more than $10, bottle of Spanish Rioja or Portugese Dao red, $6-7, or one of the resonably priced Australian reds from Rosemount (shiraz-grenache, shiraz-cab blends, $6 for each and readily available.
Title: GLUEHWEIN
Categories: Beverages, German, Alcohol
Yield: 4 servings
60 g Sugar
1/2 Cinnamon stick
4 Cloves
Peel of 1/2 lemon
1/8 l Water
1 l Red wine
Juice of 1/2 - 1 lemon
Put cinnamon, cloves and lemon peel in a paper tea filter; tie it shut with
a piece of white yarn. Together with the water and the sugar, bring it to a
boil in a pot, let sit for 20 minutes. Take out the tea filter, add the red
wine and heat. The art is to heat the wine up as close to its boiling
temperature without ever getting it to boil (the most important thing about
making gluehwein is that the wine must NEVER boil). Finally, add lemon
juice to taste.
Possible variations: ~ leave away the lemon juice or use orange juice
instead ~ leave away the lemon peel ~ instead of boiling the tea filter,
put it directly into the wine, heat,
and let soak for 30 - 45 minutes (you don't need the water this way); if
you chop up the ingredients before putting them in the filter, you get a
more intensive flavor ~ add a few drops of vanilla ~ add a little
cardamom and/or ginger ~ vary the quantities of cinnamon, cloves and sugar
~ to get the possibly most famous type of gluehwein, the Nuernberger
Christkindlesmarkt-Gluehwein, use blueberry wine instead of red wine
Drew
- hotwine - 12-08-2000
I have the same fond memories, but can't recall the specific wine that was used. It needs to be fairly stout, to accommodate the spices. I'd try an inexpensive southern Rhone, something like a Parallel 45 or Vieille Ferme red.
- Jackie - 12-10-2000
JMBAUS,
I remember making Gluehwein over the holidays with fellow students when I lived in Germany.
I'm pretty sure that we bought a sugar cone that was a solid cone of sugar (shaped like an upside down ice cream cone). We soaked this in 90 proof rum, then lit it on fire, allowing the molten sugar to run into the rest of the recipe -- which consisted of a rather inexpensive red jug wine, aromatic spices and some lemon or oranges (I think).
The result was very sweet and potent. It tasted great ... but yielded one huge headache the next day.
But it was WELL worth it, as I recall.... [img]http://www.wines.com/ubb2/biggrin.gif[/img]
Jackie
P.S. I think this is the original recipe. "Glueh" means "glow" in German, and I've always assumed the name "glow wine" or "Gluehwein" refers to the glow from the burning sugar cone as it melts and drips into the red wine mixture.
[This message has been edited by Jackie (edited 12-09-2000).]
- hotwine - 12-10-2000
Jackie's right about the hangover from that stuff. And it lasts the entire day! Especially if jolted with Everclear or vodka, as it frequently was in my 70's ski crowd. I most heartily DO NOT recommend that approach.
- mrdutton - 12-10-2000
Sounds like Mojo from the Philippines!
Could sit around the table all night drinking that stuff and never really feel intoxicated. Unitl ya sturnd-down and pass-up! [img]http://www.wines.com/ubb2/biggrin.gif[/img]
Hangover lasted a couple of days!
[This message has been edited by mrdutton (edited 12-10-2000).]
- Jackie - 12-16-2000
Come to think of it, HotWine might be right about Everclear or Vodka... maybe instead of rum. All I remember is that it was 85 or 90 proof -- enough to light with a match.
Be prepared for one heck of a hangover. This, I think, is due to the sugar.
Jackie