Cooking World

Mulled wine (from German gluhende Wein — hot, burning wine) is indispensable during cold seasons. This drink is appropriate for long winter evenings and is also very popular among people who prefer outside active rest. Mulled wine is usually cooked from red (rarely white) wine with addition of some sugar and spices, cinnamon and cloves. Sometimes people add rum, liqueur, cognac and lemons to the drink.

Mulled wine is also recommended during the period of recovery of one’s health after infectious diseases, and when physical or psychological emaciation takes place.

Recommendations concerning cooking:
1. The most important thing is to avoid boiling of your mulled wine. Some inexperienced aesthetes can spoil their first impressions. The temperature must be not more than 70 degrees. The wine should be prepared in the flame – proof tableware until a white froth disappears.
2. Dry or semidry red not strong wine is ideally suits for mulled wine.
3. It is very important to remember! Never cool down your mulled wine, because once warmed wine, loses its bouquet and gustatory qualities. Use high (the drink does not cool so fast) and limpid (it is just nice) glasses for drinking mulled wine.

The recipe of a classical mulled wine:

• a bottle (0,75) of red table wine,
• 6 -7 pieces of cloves, nutmeg to the taste,
• 1/3 of a glass of water, tablespoon of sugar.

It is necessary not to over boil your mulled wine. You should better take away enough hot drink from the stove. After that you can pour it to the glasses or to a ceramic teapot.