Cooking Mulled WineMulled wine preparation - it.gluhende wein is a flaming wine, just a modern designation for a drink with a rich history, the roots of which go back to the days when the ancient Romans began to mix wine with spices to better preserve it and impart a "noble" taste. In a 2000-year-old cookbook written by the Roman citizen Alicits, you can find descriptions of the preparation of a drink from wine with the addition of cinnamon, cloves, thyme, coriander and bay leaf. At that time, spices were very expensive, and only a few inhabitants of Rome could afford such wine. In the cookbooks of the 16th century, recipes for the preparation of mulled wine based on burgundy and claret begin to be found. Honey, cinnamon, cardamom and the herb galingal are mentioned as the main ingredients. Over time, the basis of the mulled wine recipe crystallized and acquired exactly the same framework in which a modern hot drink is now prepared. The basis of any mulled wine is dry red wine (preferably ordinary and inexpensive), water, sugar, nutmeg, cloves. Of course, they are masters of making mulled wine, and often it includes: lemon, orange or their zest, dried fruits, cinnamon, star anise, pepper, anise, honey, apple pieces and various fruit juices. following just a few rules, you can experiment endlessly with additives, wine varieties and methods of making it. This drink encourages the most unexpected ideas, the main thing is that you feel the properties of the components and present them in the future drink. Mulled wine is very easy to prepare, but does not tolerate haste or carelessness. Just 10-15 minutes and the drink is ready. So, first of all, you need wine. Its number determines the number of persons or personal needs. Do not try to do too much: if 1-2 glasses are beneficial - they warm and cheer you up, then 3-4 can already bring fatigue and morning headache. The simplest table wine works best. If you are bored with its familiar taste, try adding a little brandy, cognac or rum. Water is also important, but there should be little - about a glass for every liter of wine. Mulled wine with spicesMulled wine with spicesMulled wine with fruitMulled Wine with Fruit * Recipe available by clicking onThe name of the dish. Strands in each specific case are selected individually, but there is a generally accepted set, without which no mulled wine can do. These are sugar, cloves and cinnamon. In addition to them, cardamom, anise, honey, red and black peppercorns, nutmeg, slices of dried orange, lemon or apple can be added to mulled wine (in general, you can add a variety of dried fruits). Some of these components are interchangeable, for example, cardamom can be replaced by a citrus part, because cardamom has a lemon-eucalyptus flavor. Ginger, giving the sharpness and tartness of the drink, you can replace the peppers (in small quantities). Allowed to add to the drink pieces of fresh fruit and citrus. If the wine is dry, add sugar or honey. The latter is best mixed into the drink at the very end of cooking. Spices in mulled wine perform the role of supplementing the aroma of wine substances, so it is important not to clog the wine aroma, but to add, create a whole composition. The most important element of the preparation of mulled wine is the heating temperature, or rather, the temperature mode of preparation. The basic principle is to never allow the beverage to boil and even just warm up above the required temperature. The optimum temperature for mulled wine is 70 ° C, perhaps a little more. Do not overreach mulled wine, do not bring it to “pre-boiling”, it is better to underexpose a little. The main procedure: 1. A clove and nutmeg are poured into a Turk, some water is poured (glass or less) and cooked for about a minute. Then the decoction is infused for about 10 minutes. 2. In a refractory glass or ceramic dish (avoid metal), wine is poured in and put on fire. In the already heated wine pours the contents of the Turks, but without sediment. Everything is mixed, sugar is added and mixed again. 3. Then you can add the remaining components and then bring to a low temperature to the desired temperature (70 ° C) and pour it hot in cups or glasses.You can achieve a more intense taste of the drinkin several ways: either very slowly to heat over low heat, or to heat quickly enough and let it brew, while not allowing to cool, or make a more saturated syrup from spices, cooking and insisting it in the Turk a little longer. If you prefer fast heating and infusion, keep in mind that the white part in citrus slices gives bitterness during prolonged infusion; therefore, it is wiser to use only the zest in this case. and flavor. Do not reheat mulled wine again - unfortunately, all the magic of a fresh drink disappears completely after secondary heating. It is best to serve mulled wine in tall and narrow glass cups or glasses, but it can also be poured into ceramic cups, as was done in the old days. As an appetizer, you can serve dry biscuits, a piece of charlotte or other cake, fruit. In Holland, it is customary to serve puffs or donuts to the strong drink, in Germany - cakes. In general, snacks give the same freedom to improvise as the drink itself.

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