Warm up with something nice and spicy. A spiced wine is similar to mulled wine which is a common drink across Europe. Notable parts of continental Europe that produce spiced wine are Germany and other German-speaking regions with their Glühwein; Poland’s grzane wino; Romania’s vin fiert; Moldova’s and Russians izvar; Italy’s vin brulé; and Latvia’s karstvīns. Nordic countries have their version as well which is called Glögg, and Great Britain also has a taste for this spiced wine which they call, well, mulled wine. Even though this spiced wine seem to be more popular in the colder countries in the Old World, Chile actually has a type of spiced wine as well called navegado.
Usually, the main thing about spiced wine is it is simply a tasty mix of a wine base and additional spices. Some of the spices that are typically found in this concoction are cinnamon, cloves, nutmeg, cardamom, ginger and even peppercorns.
Making spiced wine is not that hard; the secret, however, in coming up with a good tasting wine is a good recipe. Here is a recipe shared by John Besh for a nice hot spiced wine that you can easily mix up in your kitchen.
INGREDIENTS
2 bottles light-bodied red wine
1 1/4 cups sugar
Zest of 1 orange
Zest of 1 lemon
3 black peppercorns, crushed
2 cardamom pods, crushed
One 3-inch cinnamon stick, crushed
1 clove, crushed
1/2 cup kirsch
DIRECTIONS
Combine the red wine, sugar, and the zests in a large saucepan. Put all the spices in a packet or a tea ball, and put it in the sauce pan.
Simmer the wine over moderate heat. Stir constantly until the sugar is dissolved.
Remove from heat, take out the tea ball or spice packet, and then stir in the kirsch.
Serve hot.
NOTE
You can make spiced wine ahead. Just keep it at room temperature, and then reheat before serving.
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