Gluhwein Recipes & Gluhwein Mix
Thursday, September 9, 2010
Posted by Chris on June 15, 2008
Mulled wine and a book? When I look down and see this on my table I know it’s a nice day. It might make me wonder why I decided to buy a Polish book, though. Hmmm, that’s Polish, right? Anyway, it’s a lovely photo and definitely a gluhwein moment.
This photo is from wiosaana at Stop the Moments where you can see more of her lovely photos.
Posted by Chris on June 5, 2008
Snooker, in Berlin, of Snooker in Berlin lists “…The Best Parts about Living in Germany” and gluhwein is one of them. Ok, so really she lists it as a sub-heading of the great wines but that’s what it is anyway.
Some of her favorite things about living in Germany include:
I don’t think she left anything out except maybe how friend and family oriented Germans tend to be - at least all the Germans I have met and know. They have displayed some of a greatest and most creative acts of friendship I have seen - stuff you think you’d only read about.
Posted by Chris on April 9, 2008
Beer is good. Spiced wine is good. If only the two could be mixed…
Bob of the Bob Woodshed Beer Blog reviewed Unibroue Queleque Chose from Unibroue brewery. The brewery recommends that the beer be drunk hot or on the rocks.
That’s right! On the friggin’ rocks! Yeah, I know.
Here’s Bob’s review finale:
That was officially the most unique experience I have had thus far with a beer. Warmed is definitely the way to go, but I can also see how some people would prefer to drink this over ice. I honestly can’t think of a beer even remotely similar to this, so kudos for Unibroue for trying something unique. If you’re a fan of hot spiced wine, give this a shot.
I will be on the lookout for it. Enjoy!
Update… I found Unibroue Queleque Chose at Whole Foods Markets and tried. Interestingly, my thoughts about the beer are basically exactly the opposite of Bob’s. I think over the rocks is definitely the way to go and did not really like it warmed. It tastes more like hot cider to me than mulled wine but that might just be semantics. On the rocks, it’s great and Ela really loved it.
Overall, I definitely like Unibroue Queleque Chose (on the rocks, anyway) and would recommend it to anyone. I whole-heartedly agree with Bob that Unibroue deserves kudos for trying something unique.
Posted by Chris on April 6, 2008
The Canadienne en France had her first day of skiing in the Alps and her first mulled wine after a day of skiing in the Alps. I think the mulled wine is the best part since it’s really part of the main reason she went to France there anyway:
“Most importantly, I signed up to drink cheap great wine, eat fine cheeses and pastries every day, and travel throughout Europe with new found classmates.”
Posted by Chris on April 4, 2008
Joel of TravelBeat.Net went to Amsterdam and tried a few of the finer spirits there, including Bruidstranen, a spiced wine popular to newly weds and commonly served at weddings.
Joel sparked my interest in Bruidstranen so I looked a little further into it and found more explanation over at “Dutch recipes for the newly weds.”
This alcoholic drink is especially for weddings although it has a strange name: Tears of the Bride. The gold and silver leaves mean: the smell of roses and moonshine. It has a scent so fine, that it is comparable with the finest perfume. This drink is served at the wedding (or, as the rumour goes: when a woman is not amused with something her husband did, she poors him a glass to remind him of the weddingfauls). It can also be a gift from the married couple to their guests.
…and, what do you know? They also have a recipe for mulled wine (”Hypocras”) there Here’s the recipe. They have some interesting history about it too but you will have to visit them for that:
Hypocras - mulled wine
500 grams / 2lb 2oz. Sugar
2 lemons
2 tsp cinnamon
4 cloves
2 pieces of mace
6 white pepper corns
1 tsp coriander
5 oranges
1 tart apple such as �goudrenet�
� liter / 2 cups / 1 pint milk
2 litres / 2 qts red or white wineSplice the cloves lengthwise and crush the pepper corns. Squeeze the two lemons and keep the juice. Dice the unpeeled, non-cored apple. Peel the oranges and keep the peels.
Mix juice, spices, peels, milk and wine in a large container and set aside to steep for at least a day, preferably longer.
Soak a large piece of cheesecloth or a good quality tea towel to use as a sieve. Put that (perhaps supported by a metal sieve or clander) over a wide-mouthed container or bottle able eventually to hold 2.5 litres (a gallon), or use smaller containers and pour the contents through a funnel into a larger one.
Enjoy!
Posted by Chris on April 3, 2008
Alright while we have the best gluhwein in the United States, the stands in the center of the town of St. Wolfgang might have the best gluhwein in Austria - or, at least, the best gluhwein Iva Skoch of Gadling.com has ever had. Wow, what a view!
Posted by Chris on March 17, 2008
Celebrate your achievements in style no matter how far from home. Just add water to this mulled wine powder and voila! - mulled wine.
This mulled wine in a bag is pure genius as far as I am concerned. The powdered mulled wine is made by Trekking-Mahlzeiten, a Swiss company that makes quality outdoor gear for expeditions and camping. For those of you who read German, you can learn more about their powered mulled wine on their main site.
Unfortunately, at this time they only distribute water purification products and a few cooking devices to the US. I will be on the lookout for powdered mulled wine and let you know when it is available here - from www.Gluhwein.Net.
Posted by Chris on March 16, 2008
Ahhhhh, skiing in the French Alps… and drinking vin chaud at the top of the slopes. Having a drink at the top of the slopes is one of my favorite things to do when snowboarding, especially on a sunny day. Rachel of Crafty Rachel and her gang enjoyed their day of snowboarding in the Alps and even enjoyed some mulled wine during their break at the top.
Gluhwein moments rule. 
Posted by Chris on March 10, 2008
Mulled wine is naturally international, crossing numerous borders and languages. Belladonna’s trip across Europe includes an evening in a Hungarian restaurant sipping mulled wine to fight back the cold.
We managed to find our hostel thanks to Maddy’s compass and my hastily scrawled directions from the website, dropped our bags, showered, and set off to see the city. We ate delicious Hungarian food and I sipped hot, mulled wine to guard against the grey chill of the rainy weather and Maddy and I explored the historic center and made insider archival jokes and talked about too many funny things to write down and generally had a marvelous time.
Moments like this one are fantastic. Traveling is always fun - the good, the bad, all of it. Well, almost all of it. Either way, there is a great chance that the next train stop on your trip will have restaurant with a warm mug of mulled wine to keep you toasty.
Posted by Chris on March 7, 2008
Joe of Egészségére! wrote about his multiple experiences with mulled wine while they took part in a little pigsticking, which is apparently illegal except for in “heritage” places. I am not sure I understand why bull fighting is ok and pigsticking is not but, well, I digress… About the day of pigsticking and mulled wine:
We arrived at 9:30 in the morning, and were greeted with shots of palinka. Palinka is a honey-apricot brandy sort of liquor. So we had two shots of that, then watched the pig die, it’s hair was burnt off, and then they cleaned the skin. While watching this, we got mulled wine. Then we went inside for breakfast, and had more mulled wine. The breakfast was interesting. They fried pigs blood and pig fat together, until it turns into little black lumps, and we were served this, and then more pigs blood is mixed with eggs and onions. This and bread rolls was breakfast. We went on a walk to see the animals, and played around with the electric fence, and then came back to watch the pig’s head come off. We got more mulled wine to celebrate this. After this, we stood around and watched the pig be dismembered. I was not as bothered by this as I thought I would be. We were served mulled wine throughout. we then had a three course lunch. First we were served soup made with noodles and the spine of the pig. Next was the entree, which was blood sausage, liver sausage, and simple sausage with paprika potatoes. Dessert was a Hungarian style custard pie with marmalade topping. It was alright, but after hearing all of the things that went into the foods, I couldn’t bring myself to get that excited about the foods.
It sounds like the day was more about drinking than about anything to do with pig skin but so is American football, right?
My understanding is that pigsticking is a traditional event about the enjoyment of the feast. The blood is enjoyed along with many of the usually-less-desired parts. hmmmm.
